A whole spring lamb with a stuffing of rice mixed with offal (US: organ meat) and raisins, traditionally served at Easter.
Lamb casseroled with kidneys, sweetbreads, onions, chillis and herbs in white wine flavoured with lemon juice. The sauce is thickened with eggs and the dish is served with rice.
A soup made from lamb's liver, heart, sweetbreads and kidneys, garnished with onions, noodles, hot red chillis, eggs and yoghurt, traditionally served at Easter.
A tart made from paper-thin, phyllo-style pastry with a variety of fillings such as nuts and cream or cheese and spinach.
