Dish

Antikristo

Antikristo is typically made by skewering a whole lamb or goat and roasting it over an open flame for several hours. The meat is seasoned with salt, pepper, and oregano, and is basted with olive oil and lemon juice to keep it moist and flavorful. The result is a tender and juicy meat with a crispy and flavorful exterior.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Technique› Barbecue

Origins and history

Antikristo has been a traditional dish in Greece for centuries and is often associated with Greek Orthodox Easter celebrations. It is also a popular dish at weddings and other special occasions.

Dietary considerations

Antikristo is not suitable for vegetarians or vegans as it contains meat. It is also high in protein and fat, so it may not be suitable for those on a low-fat or low-protein diet.

Variations

There are many variations of Antikristo, with different types of meat and seasonings being used depending on the region and the occasion. Some variations also include stuffing the meat with herbs and spices for added flavor.

Presentation and garnishing

Antikristo is typically served on a large platter, with the roasted meat arranged in an attractive and appetizing manner. It is often garnished with fresh herbs, such as parsley or mint.

Tips & Tricks

To achieve the best flavor, it is important to use high-quality meat and to baste it frequently with olive oil and lemon juice while roasting. It is also important to let the meat rest for several minutes before carving to allow the juices to redistribute.