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Easter roast and rice

Cut the reeds into pieces and split them down the middle. Place them in a clay pot (the traditional ‘tava’ for example) crossing one over the other so that their ends touch the inside of the pot and a small platform in the centre of the container is created (see photo).
Throw in the rice through the openings along with some salt and the water and place the meat on top of the reeds. Add more salt and cover the dish with wax paper and aluminum foil.
The dish is cooked in high oven or traditional wood-burning oven. It is served with lemon.

Ingredients:

2kg of lamb or kid (goat), in pieces
2 cups of rice
4 cups of water
Pieces of green reeds (fresh enough to bend)
Salt and lemon for serving

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