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Sakotis is baked by painting layers of batter onto a rotating spit in a special oven.
But there's more to great barbecue than what is basted on a rotating spit. That's why Elizabeth Englehardt's "Republic Of Barbecue: Stories Beyond The Brisket" is such an informative and fascinating read.
Apart from offering the doner meat, sliced from the traditional rotating spit (and this was a novelty back then, remember), they cooked little meatballs called sheftalia, and it was these that I remember with almost Proustian clarity.

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