- 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
- Salt
- black pepper
- cumin
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.
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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.
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