Among the many immigrants to South Africa, The Lebanese community became an important pillar to our national diversity, adding a delicious component to our rainbow cuisine. Although many of the dishes may not be common place on the dinner table, most of us are aware of pita breads, hummous and kafta kebabs. Lamb and goat are the cornerstones of Middle Eastern cuisine.
For this unique lunch, we will use these ancient cooking techniques to showcase the fantastic flavour of Wickedfood Earth farmed indigenous veld-raised Pedi sheep, descendants of the fat-tailed Persian sheep. True country cooking at its very best.
- Starter – A wide selection of mezza, all grown on Wickedfood Earth Farm including the chickpeas, sesame seeds for the tahini, and eggplant. The highlight will be Lebanon’s national dish, kibbe, a raw, spiced lamb similar to tartare;
- First course – Shish barak, lamb filled pasta in a warm yoghurt sauce, a favourite at Lebanese banquets;
- Main course – Roast lamb platter, with different cuts of lamb and roast winter vegetables;
- Dessert – Baklava.
Where – Wickedfood Earth Farm, Hekpoort, ±70km from Fourways;
When – Sunday 23 August at 12:00;
To book – contact Cilla – 076 236-2345 or firstname.lastname@example.org
Price – Booking essential, limited space, R295pp.