In one of my gastronomic-travels I found myself in Anogia, Crete together with some Cretan “palikaria” and tasted some of the best “BBQ” I ever had.

“Ofto” or “Antikristo” meat is prepared only in mountainous areas usually by shepherds (though, today you can find it in restaurants as well). Very convenient because it does not require any utensils. Once the animal (lamb or goat) is butchered, and the saddle removed, it is then divided into four pieces, called “goulidia”. Each piece is placed on a wooden or metal skewer and salted. Then stones are placed in a circle and they set up the meat skewers on top of them.


In the center of the circle, keeping the appropriate distance, a fire is lit using dry wood logs in order for the meat to cook facing the fire (andikrista).



The meat is cooked for about 45 minutes in this position and then turned over till completely cooked. Some salads, homemade goat cheese (mizithra and graviera), freshly baked bread, music, dance, raki drinking and “baloties” shooting their guns in the air, made this a joyful and unforgettable experience.


Story and photos "The Greek Chef"


  • Latest
  • Popular
  • Harvest season is hundreds years of tradition in Greece, with all family members helping to produce the must, making the...

  • Winemakers on the Greek island of Crete are eager to introduce you to grapes like vidiano and kotsifali. Family winegrowers...

  • To eat because you have to eat is a habit. To eat clever, is an art. To eat your mother’s...

  • Greek exhibitors show their competence and efficiency in the scope of the biggest trade fair for food and beverages
    Promoting exports...

  • A good friend Chef Peter Minakis reminded me of this great dish that somehow was always available in our home....