Last week while out with my son, I found myself stuck without any food for him ( I was out longer than planned) and couldnt spot any supermarkets in my near vicinity.
I found a small lebanese foodshop so I bought some labneh (basically strained yogurt with some salt) and fed it to him with some bread.
I felt a bit dissapointed.. because I didnt think I would use it myself later. I dreaded it just sitting there in the fridge and I expected it to be laden with fat, so a no go food for me in my weight management efforts.
Having a look at the back it was surprisingly only 7% fat, yet lusciously creamy and delicious. Remincant of philly cream cheese.
So I’ve been using it with my smoked salmon sandwiches .. and I found that it works exceptionally well with this recipe I made for last weekend’s dinner.
This is a must try!
You will need:
3-4 pieces of lamb on the bone ( I used half neck and shanks)
1 cup freekah (green wheat available at Arab shops)
Half a medium red capsicum and half a green capscicum – diced
Corn off half a cob
One large onion- finely diced
5 cloves of garlic – minced
3 tablespoons paprika
1-3 tablespoons freshly ground cumin (to taste)
1 tablespoon tomato paste (optional)
One medium ripe tomato (pureed)
salt and pepper to taste
chilli powder (to taste) – optional
Fry off onions and capsicum in some oil (I used half sunflower half olive oil) until fragrant. Add lamb bones and fry off until they pick up some colour. Add remaining ingredients with suffient water and allow to cook until lamb is tender.
If you want the freekah to be more chewy, only add when the lamb is 75% cooked.
This is delicious served with Toasted Turkish bread, a generous dollop of Labneh (or sour cream) and some drops of chilli sauce!