Flavours of lamb from the Middle Eastern kitchen

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.

Menu

The banquet, a true Middle Eastern feast - including an insightful talk about ethically raised indigenous veld-raised Pedi sheep, why their meat is superior, and the secrets on how we at Wickedfood Earth Farm get the best out of cooking with it. All recipes used are authentic, handed down to Cilla from her  Grandmother, A Lebanese emergent.
  • 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.

WhereWickedfood Earth Farm, Hekpoort, ±70km from Fourways;
WhenSunday 23 August
at 12:00;
To book
contact Cilla – 076 236-2345 or cilla@wickedfood.co.za
PriceBooking essential, limited space, R295pp.

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