These crispy croquettes are Middle Eastern comfort food at its best. Pair with minty labneh for a dip that brings a fresh zing to every bite  

Lamb kibbeh with minty labneh

Makes about 14-16

Ingredients

For the kibbeh casing  

2 cups bulgur wheat, ground
2 cups semolina flour
1 1/2 tsp salt
1 cup boiling water
1/2 onion, grated
1 tsp paprika
1 tsp ground coriander
2 Tbsp olive oil
2 cloves garlic, chopped

For the filling  

1 Tbsp olive oil
300g lamb mince (beef mince works well too)
1/2 onion, grated
1 clove garlic. finely minced
1 tsp paprika
1 tsp ground cinnamon
Salt and milled pepper
Oil, for deep frying

1/2 cup labneh (see page 37 for the recipe)
Handful mint
3-4 stalks dill
1 Tbsp za’atar
1 Tbsp olive oil

Method

1. To make the kibbeh casing, mix together the bulgur wheat, semolina, salt and boiling water. Cover and set aside for about 20-30 minutes.
2. Add the onion, garlic and spices.
3. Add the olive oil and work the dough for about 5 minutes using your hands.
4. Cover and set aside the dough for about 5 minutes.
5. For the filling, heat the olive oil in a pan on medium to high heat. Brown the mince for about 3-4 minutes.
6. Add the onion, garlic and spices, then fry until fragrant, about 4-5 minutes. Season and set aside.
7. Form the kibbeh dough into 45g balls (about the size of a large strawberry).
8. Wet the hand that will hold one of the balls by dipping your index finger in water. Using the index finger, make an indentation in the centre of the dough ball. Turn the kibbeh casing while lightly pressing it.
9. Once you have a shell, put the lamb mixture inside. Close the shell and give the casing the shape of the traditional kibbeh, roughly the shape of a rugby ball.
10. If you see cracks in the kibbeh, smooth it out by lightly wetting your finger and running it over the crack.
11. Deep-fry the kibbeh in batches on high heat. Fry for a minute without touching them or turning down the heat. To achieve a uniform colour, carefully turn the kibbeh in the heated oil after a minute. Lower the temperature to medium-low and cook for about four minutes.
12. Using a slotted spoon, carefully remove the kibbeh from the oil and drain on kitchen towel. Season while warm.
13. To serve, combine labneh and mint and season. Spread onto your serving plate and top with the golden crispy kibbeh. Garnish with dill, za’atar and a drizzle of olive oil.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: MK test out 2 yummy slow roasted lamb recipes

The post Lamb kibbeh with minty labneh appeared first on MyKitchen.

We share showstopper mains and sides fit for an unforgettable Easter feast

Crispy hake with apricot, coriander and chilli labneh 

Serves 4 • Total Time 30 Min [Plus Overnight Resting Time]  

Ingredients

FOR THE LABNEH  

1kg plain yoghurt 
1 tsp salt 
¼ cup apricot jam 
3 tbsp fresh coriander, chopped 
2 tbsp chilli sauce or oil  

FOR THE HAKE  

glug olive oil 
4 x 200g hake fillets, skin on 
salt and milled black pepper 
3 tbsp butter 
2 cloves garlic, sliced 
1 lemon, zested and juiced  

FOR SERVING  

1 punnet cherry tomatoes, blistered 
¼ cucumber, thinly sliced
fresh coriander 
chilli flakes 
2 tsp capers, fried (optional)  

Method

1. Line a fine sieve with cheesecloth and place over a large bowl. Be sure to leave enough cloth hanging over the sides of the sieve. 
2. In a separate bowl, mix yoghurt and salt. Pour into cheesecloth. 
3. Gather ends of cloth and tie tightly. Refrigerate overnight. 
4. Remove labneh from cloth and set aside. 
5. For the hake, heat oil in a large pan and season fish. 
6. Fry fish, skin side down, for 4-5 minutes until crispy. 
7. Flip fish, add butter and garlic and fry other side for another 3-4 minutes. 
8. As butter starts to brown, add zest and lemon juice. Baste fish with butter using a spoon. Set aside to rest. 
9. Swirl apricot jam, coriander and chilli sauce through labneh. 
10. Dollop labneh onto serving plates and top with blistered tomatoes. 
11. Add fish and garnish with cucumber, coriander, chilli flakes and capers, if using. 

Slow-cooked pulled beef brisket 

Serves 6-8 • Total Time 4 ½  Hr 

Ingredients

FOR THE BRISKET  

1kg beef brisket 
glug olive oil 
salt and milled black pepper 
1 tbsp cumin seeds 
2 tsp coriander seeds 
1 tsp pink peppercorns 
2 tbsp paprika 
2 tbsp dried oregano or mixed herbs 
2 tbsp Dijon mustard 
2 cans whole peeled tomatoes 
2 cups beef stock 
½ garlic bulb, peeled
handful fresh coriander 
handful fresh thyme 
2 tbsp butter 
1 onion, chopped  

FOR THE TZATZIKI  

1 cup plain yoghurt or sour cream 
¼ cucumber, grated
1 tsp ground cumin 
½ tsp garlic powder   

FOR SERVING  

pickled onions 
mini pitas   

Method

1. Drizzle brisket with oil and season generously. 
2. In a pestle and mortar, bash together cumin, coriander, peppercorns, paprika and herbs to form a chunky spice rub. 
3. Brush brisket with mustard to coat evenly. 
4. Coat brisket with spice rub and set aside to rest for at least one hour. 
5. Heat oil in a large pan and sear brisket skin side down for about 3-4 minutes each side or until golden. 
6. Preheat oven to 160°C. 
7. Put tomatoes, beef stock, garlic and herbs into a large casserole dish. 
8. Nestle brisket into liquid, cover with a lid or foil and roast for about 3 1/2–4 hours or until tender. 
9. Remove brisket from sauce and set aside to rest for 15 minutes. 
10. Melt butter in a pan and sauté onions until golden. 
11. Add brisket gravy to pan and simmer for 10 minutes or until reduced by a third. Cool slightly. 
12. Blitz sauce until smooth and season to taste. 
13. Shred brisket using two forks and toss with sauce. 
14. For tzatziki, combine all ingredients and season. 
15. Serve brisket with tzatziki, pickled onions and pita. 

 Chef’s Tip: Freeze leftover shredded brisket for a quick weeknight dinner when time is short.  

Chive and garlic smashed roasted potatoes 

Total Time 40 Minutes • Serves 4 

Ingredients

1kg baby potatoes 
4 cloves garlic, sliced 
handful fresh chives, chopped 
½ cup melted butter
¼ cup grated Parmesan (optional)   

Method

1. Place potatoes in a pot of salted water and bring to a boil. Parcook for about 10-12 minutes, drain, rinse and set aside. 
2. Preheat oven to 200°C. 
3. Place potatoes on a large greased baking tray. 
4. Press each potato with a fork to slightly ‘smash’ them. 
5. Season, drizzle with half the butter and sprinkle over chives and garlic. 
6. Roast for 10 minutes. Toss potatoes with remaining butter and r oast for 10 minutes more or until golden and crispy. 
7. Remove from oven and scatter with Parmesan, if using. 
8. Serve immediately.

Poached chicken salad with buttermilk dressing 

Serves 4 • Total Time 35 Min 

Ingredients

FOR THE CHICKEN  

1 can coconut milk
1 cup chicken stock 
1 lemongrass stalk, bruised 
2 red chilli
halved 3 cloves garlic, sliced 
1 tsp grated fresh ginger 
handful fresh coriander 
4 chicken breasts  

FOR THE DRESSING  

½ cup buttermilk or yoghurt
1 tsp chopped fresh mint 
1 tbsp chopped coriander 
1 tsp wholegrain mustard 
salt and milled black pepper   

FOR THE SALAD  

4 green apples, sliced 
3 celery stalks, shaved with a peeler 
1 Mediterranean cucumber, shaved with a peeler 
1 packet cos or butter lettuce, rinsed  

Method

1. Place coconut milk, stock, lemongrass, chilli, garlic, ginger and coriander into a large pot. Bring to a boil. 
2. Reduce heat to a gentle simmer and add chicken breasts. Cover with a lid. 
3. Poach for about 15-20 minutes or until completely cooked through. 
4. Remove chicken from poaching liquid and set aside to cool before shredding or slicing. Discard poaching liquid or freeze to use as a future chicken soup base. 
5. Whisk dressing ingredients together and season to taste 
6. Arrange apples, celery, cucumber and lettuce on a serving platter. 
7. Top with chicken and drizzle with dressing just before serving. 

Level Up: Make croutons by roasting ciabatta chunks drizzled with oil and scattered with garlic. Add to salad just before serving.  

Read here for more Easter Inspiration 

Mackerel, cheddar and pepper quiche 

Serves 4 • Total Time 45-50 Min 

Ingredients

1 packet shortcrust pastry, defrosted 
500g smoked mackerel, deboned and flaked 
1 red pepper, seeded and chopped 
1 yellow pepper, seeded and chopped 
1 clove garlic, chopped 
125ml sour cream 
3 eggs, whisked 
1 tbsp Dijon mustard 
1 tbsp chilli flakes 
3 tbsp chopped fresh chives 
1½ cups grated mature Cheddar
salt and milled black pepper   

FOR SERVING  

handful micro herbs 
cucumber ribbons 
glug olive oil  

Method

1. Preheat oven to 180°C 
2. Unroll pastry onto a lightly floured surface to about 3cm thick. 
3. Place pastry in a 30cm greased loose-bottomed tart tin and trim edges. Prick pastry with a fork. 
4. Blind bake for 10-12 minutes and remove from oven. Set aside to cool. 
5. Combine mackerel, peppers and garlic. 
6. Whisk sour cream, eggs, mustard, chilli flakes and chives until combined. Fold through half the grated cheese. 
7. Combine mackerel mixture with egg mixture and season. 
8. Place filling into tart tin, level the top and sprinkle with remaining cheese. 
9. Bake for 20-25 minutes or until pastry is cooked and filling is golden brown. 
10. Serve with fresh micro herbs, cucumber and a drizzle of oil

Chef’s Tip: Pop filling into greased and pastry-lined muffin tray to make bite-sized snacks.  

The post Recipes For an Unforgettable Easter Feast appeared first on MyKitchen.

Our labneh cheesecake is proof that dessert can be good for you! And in case you were wondering, labneh is simply yoghurt that has been strained, removing the whey to make it thicker and creamier, perfect for baking!

MAKES 1 // COOKING TIME 60 min, plus 24 hours for the labneh to stand

INGREDIENTS
For the labneh
1L low-fat yoghurt (makes 500g)
For the crust
⅔ cup ground almonds
⅔ cup desiccated coconut
3 tbsp peanut butter
2 tbsp chopped peanuts
For the compote
2 oranges, peeled and segmented, plus a few slices to decorate
1 grapefruit, peeled and segmented
1 tbsp honey
½ vanilla pod, seeds removed
For the filling
500g labneh
3 eggs, beaten
¼ cup icing sugar
1 tbsp cornflour
1 tbsp vanilla extract
Zest and juice of 1 orange or lemon

METHOD
For the labneh
1. Line a sieve with a piece of muslin or a clean dish cloth and place over a bowl. Pour the yoghurt into the sieve and leave to stand for 24 hours to allow the excess water to drain out. The labneh should be the consistency of cream cheese.
For the crust
1. Preheat oven to 180°C and grease a 20 cm cake tin.
2. Mix the almonds and coconut in a bowl. Melt the peanut butter in the microwave for a few seconds, then mix it in. Add the peanuts and a few tablespoons of water, and combine.
3. Spread over the base of the cake tin. Bake for 5–8 minutes, until just set.
For the compote
1. Place the oranges and grapefruit in a bowl. Squeeze the remaining juice from the pith over them.
2. Bring 2 tbsp water to the boil in a small pot. Add the honey and vanilla and cook for 1 minute. Add the fruit, remove from the heat and let cool.
For the filling
1. Reduce oven to 170°C.
2. Mix the labneh, eggs, icing sugar, cornflour, vanilla, citrus zest and juice. Pour into the cake tin and spread evenly over the crust.
3. Bake for 30–35 minutes, until just slightly puffed up and set.
4. Remove the cheesecake and allow to cool. Top with the citrus compote and serve.

The post Labneh cheesecake with peanut crust and citrus compote appeared first on MyKitchen.