Ingredients
- 1 cup of rice
- 1 head of onion
- 1 tea glass of oil
- 200 g sheep liver
- Salt, allspice, black pepper
- 1 tablespoon of pine nuts
- 1 tablespoon of currants
- 1 tablespoon butter
How It Is Made
Fry the onion in oil. Add peanuts and continue roasting. Salt is added. In another bowl, chop the liver into pieces the size of gammon dice and fry. Add currants. In the pot in which the rice will be made, add butter to 1.5 cups of water and boil it. Cleaned and washed rice, roasted onions, peanuts and livers are added and left to cook. After it turns into rice, the stove is turned off and left to brew. After 20 minutes of brewing, add black pepper and allspice and mix with the handle of a wooden spoon. It is ready to serve.
Source: Amasya Governorship, Amasya Cuisine Book
