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Photographer's Note

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.

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Additional Photos by Aleksandar Dekanski (dekanski) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 321 W: 129 N: 1562] (9413)
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