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Byzánti karpáthou

Βυζάντι Καρπάθου

Byzánti karpáthou

Stuffed lamb or kid, made on Karpathos for Easter. The filling includes offal, herbs, rice, onions, pine nuts, raisins etc. The dish is left to slow cook overnight in a wood-burning oven, so it’s ready for lunch on Sunday.

Aegean Islands

Meats and poultry

Text © Dana Facaros

Image by newgr