Byzanti is a Karpathian meat specialty that is an inevitable part of traditional Greek Easter feasts on the island. It usually consists of either a goat kid or lamb that’s filled with a mixture of chopped offal, rice or bulgur, and scallions.

The filling is typically flavored with cloves, cumin, cinnamon, garlic, dill, pepper, pine nuts, and raisins. Once stuffed, the animal is placed in a traditional wood-burning oven, sealed with mud and clay, and allowed to cook slowly over the course of a whole night.

This long and slow cooking process imparts a unique flavor to the meat and makes it incredibly succulent. The following day, on Easter Sunday, the stuffed animal comes out of the oven and straight onto the table for lunch. Locals typically enjoy this delicacy with plenty of fine Karpathian wine.