This aromatic rice dish is a tasty representative of the many cultures that make up the Balkans, the southeastern area of Europe. Many ancient cultures have settled and re-settled this region which gives rise to a diverse set of languages and culinary fare. Lamb, raisins and pine nuts come together harmoniously in this savory but slightly fruity rice dish.
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Yay for us! This dish is also easy with easy to find ingredients. The recipe is adapted from a vintage cookbook called Encyclopedia of World Cookery. I omitted the liver as Mr. Craftiness wouldn’t approve and swapped raisins for currants as I couldn’t find any at my local grocer. An interesting note, some old cookbooks lack details like baking temps and “1/2 tsp of mixed spice”. There is some guesswork which is part of the fun.
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