Klephti cooking buries sealed pots over slow-burning earth fires for hours

Evidence

This pot is then laid on its side in a hollow dug at the edge of a bank of earth, and buried. Underneath the pot the earth is scooped out to make room for a fire of resinous pinewood or charcoal, and this is left slowly burning for 2 or 3 hours. — David, Elizabeth, Book of Mediterranean Food, 445

Categorization

• corroborated: 2 independent passages support this claim — David, Elizabeth, Book of Mediterranean Food, 445