This could be the best-smelling hands-on session ever, as spice queen Ana Sortun gets you grinding, pounding, toasting, roasting and blending your own exotic spice mixes, before you cook up an array of Turkish, Lebanese, Greek and Moroccan-inspired dishes that look and taste as good as they smell.
Use a coffee grinder to grind if you are using whole spices.
Spoon lamb with turkish spices, toasted bread:
Pre-heat oven to 180°C.
Generously season both sides of the lamb chops with salt and then the baharat spice mix.
Rub the spices and salt evenly and thoroughly into the lamb.
Mix the tomato paste into the wine mixture and pour over the lamb to cover half way up the chops.
Add carrot, onion and garlic.
Cover with a tight heavy lid or wrap twice with aluminum foil and bake for two hours until the meat falls off the bone.
Drain liquid through a fine strainer and cool the lamb.
Meanwhile, lightly toast the bread cubes and make the labne.
When cool enough to handle, remove the bones and keep the meat in big chunks.
Skim the fat off the braising liquid.
Bring the braising liquid to a boil, reduce heat and simmer in a large sauté pan until reduced by a third and add the lamb pieces. Continue to simmer for another ten minutes until the lamb is slightly glazed. Spoon over the toasted bread cubes and serve with labne.
Hot Pepper Labne:
Mix all ingredients together well. Keep to the side until required.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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