Chicken liver, heart and breast
150 gram chicken liver
150 gram chicken breast
100 gram chicken breast
Handful toasted sun flower seeds
2 red capsicums
1 teaspoon baharat spices
1 teaspoon paprika powder
Baby leaf salad
4 tablespoons raw tahini
2 garlic cloves
Pinch of salt
Juice of ½ lemon
½ bunch parlsey
½ bunch cilantro
To make the sauce
Cut the parsley and cilantro really small, crush the garlic cloves with a good pinch of salt.
Mix the tahini with lemon juice, the garlic, the herbs and add water until you have a nice thick sauce.
Cut the liver, heart and breast in the same size pieces. Make a marinade with 1 teaspoon of baharat, 1 teaspoon of paprika, a pinch of salt and a good drizzle of olive oil. Put it in the fridge for a day or at least half a day.
Take the top of the capsicum and take out the seeds. Brush the outside with olive oil, put the top back on and put them in a preheated oven (200c/390f) oven until soft, this may take an hour or so.
When the capsicums are done, heat a heavy skillet on a medium to high fire and bake the meat until done.
Put some lettuce on a plate, put the capsicum in the middle and fill it up with meat, drizzle the sauce on the meat and end with some toasted sun flower seeds. Serve with more of the sauce on the side.
1 liter natural whole yogurt, not the skinny one please (either cow or goats)
Small teaspoon of salt
Mix together the yogurt and salt.
Put some layers of cheesecloth in a colander or use an old dishtowel which will give the same effect as long as it is a thin cloth. Pour the yogurt in the towel and bind the four ends together, hang this over the sink or in another place with a bowl under it, until enough liquid has come out and it is as thick as a spread. The longer you leave it the ticker it will become; I noticed that one night is enough in my house.
Transfer the Labneh to a bowl and cover it tightly. Leave it in the fridge until completely cooled. You can now use it like this or roll them in balls and keep them in a jar with oil.
I will introduce the lemons first.
Coarse see salt
I had a small jar so I used 3 lemons; you can use as many lemons as you can fit into your own jar. They have to fit in tight.
Sterilize your jar by filling it up with cooking water, the top as well, and leave it for a couple of minute. Now empty the jar, don’t burn your hands, and let it dry by itself. Don’t wipe it otherwise you have to start over.
Cut the lemon in from the base down up to 1 cm from the other end. Now turn the lemon around, and turn it around its axe one quarter and make the same cut. You will end up with two deep cuts at both ends of the lemon and they will stay attached like this. Fill the cuts with coarse see salt and cram them in the jar nicely together. Close the jar and put it away for a week.
This is what I’ll be doing next week:
Press the lemons hard to squeeze out as much juice as possible add rosemary, chili and lemon juice of an equal amount of lemons as there are lemons in your jar. End with a thin layer of olive oil, seal the jar and leave it in a cool place for at least 4 weeks, the longer you don’t touch them the more flavorful they’ll become.
You can add other herbs and spices instead of the rosemary and chili like coriander seeds for example.