Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circular formation, taking into consideration the direction of the wind, the intensity of the fire, and the distance between the fire and the meat.
This process lets the meat cook in its own fat and salt with the heat coming from the flames instead of coals. The name antikristo means across the fire, describing this unique technique. The meat is slowly cooked, sometimes up to 6 hours, and it develops different flavors in the process.
MOST ICONIC Antikristo
MAIN INGREDIENTS
Horta is a traditional salad consisting of steamed or boiled greens and weeds that are drizzled with lemon juice and olive oil. The greens usually include dandelion, vleeta, nettles, wild spinach, mustard greens, and chicory. The flavor of the salad can be more or less bitter, depending on the plant.
Horta is consumed throughout Greece, and it's especially popular during summer because it's refreshing and easy to prepare. Although it's commonly eaten on its own, horta can also be served as an accompaniment to fish or grilled meat dishes.
MOST ICONIC Horta
Simple in ingredients but packed with flavor, briám is a classic Greek dish that can be enjoyed as a main course or as an accompaniment to various meat dishes. Best described as mixed roasted vegetables, it typically consists of sliced potatoes, tomatoes, eggplants, and zucchinis that are generously seasoned with olive oil and various spices, then neatly layered and baked until all of the flavors are combined.
The dish is easily adapted with any vegetables that are in season, and if enjoyed as the main course, it is usually complemented by crumbled or sliced feta cheese and crusty bread.