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.
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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