- 1 cup of baldo rice
- 1.5 cups of hot broth
- 30 g butter
- 50 ml of verjuice juice
- 100 g lamb meat
- 10~12 fresh vine leaves
- black pepper
Flavor recipes A special dish from the Denizli region…
Wash the rice in plenty of water and leave it in cold water for 15 minutes.
Melt the butter and fry the rice (if it makes a sound like pebbles hitting each other during roasting, it means it's thickened).
Fry the lamb in a separate pan, seasoning it with salt, cumin and black pepper. Add verjuice (green grape juice), finely chopped vine leaves and broth and bring to a boil. Add the rice and cook until the water is absorbed. Serve hot.