DISH RESEARCH · Main dish
Antikristo
Also known as: Αντικριστό
Cretan young lamb, lightly salted and slow-roasted in rows around an open wood fire.
About Antikristo
Antikristo is a traditional Cretan open-fire lamb preparation. Paul Jebara's documented version quarters young lamb, seasons it lightly with salt and arranges the pieces on a metal cage around a wood fire.
The restrained seasoning keeps the flavour centred on lamb, salt and the signature richness produced as the meat roasts in its own fat. Open-fire cooking adds a deeply roasted, charred character without a marinade or sauce.
The lamb is served in substantial roasted pieces rather than shredded meat. Its exposed surfaces become dark and fire-browned, while the stacked rows around the flame give antikristo its distinctive presentation.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Antikristo
Paul Jebara's Cretan antikristo of young lamb and salt.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Young lamb:
- Salt:
Origins & food traditions
The source identifies antikristo as a barbecue method originating in the Cretan countryside and now also found in Athens. This profile follows its young-lamb-and-salt preparation and does not generalise that method to other Greek lamb-roasting styles.
Countries
- Greece
- GreeceCatalogue link pending review
Cuisines & regions
- Cretan
- Greek
- Cretan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.