Lamb and goat baked over vegetables are Easter specialties in various parts of Macedonia. In Pella and Goumenissa, for example, a similar dish calls for baking the meat in an egg crust over scallions. This dish, called Psima in local parlance, is also baked over a hearty layer of vegetables and rice and made even more flavourful with the addition of raisins, a traditional product in Halkidiki. 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.