This wonderful dish, from Kalymnos in the Dodecanese, is a classic Greek island Easter recipe. Easter in the Aegean is a feast not of spit-roasted lamb—the cliché image of the Greek paschal table—but of stuffed, wild island goat. Spring herbs, especially wild fennel, nuts, rice, spring onions, and sometimes cheese go into the mix, which is then stuffed into the cavity of the goat before baking it, typically in a wood-burning oven. I have never been able to trace the root of the name of this unique stuffed island goat recipe, which hails from the remote island of Karpathos and is seasoned most unusually with cloves, a spice reserved for the pastry kitchen in most of the rest of Greece. To find some of the artisinal Greek products you'll need to make this, visit my online shop here
, where you'll discover a host of lovingly curated Greek ingredients.