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The video below shows the oven firing for a traditional roast.
Depending on the size of the roast, the weather and the regularity of using the oven the firing could take 1 to 3 hours. If the oven is used often – every few days – the firing time is shorter. If the pieces of meat to be roasted are large the firing is longer.
The wood must be dry and could consist of thick branches.
For information on oven building classes by Mark Dymiotis visit the CAE website http://www.cae.edu.au/web.
The traditional Mediterranean diet (i.e. the diet of this region before the 1960’s) is promoted as healthy and protective against disease. The Greek diet is regarded as the prototype Mediterranean diet. Traditionally, due to their dietary and lifestyle practices, the Greeks have very good health and life expectancy – without an expensive health care system. In Greece, the people of the island of Crete have a better health record and perhaps not surprisingly, the highest consumption of olive oil (25 litres per capita) in the world.
The Greek traditional diet is based largely on fresh, unprocessed seasonal plant foods. It is low in saturated fat and high in dietary fibre, starch, antioxidant vitamins (from cereals, fruit and vegetables) and polyphenols (from wine and olive oil).
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