17 Sep Turkish Lambs Head
Ingredients
Lambs head
- 2 DELICO Farmstyle Butchery whole lambs heads cleaned and all cavities rinsed properly
- 30 ml Butter
- 30 ml olive oil
- 3 Onions peeled and cut into quarters
- 5 Garlic cloves peeled and crushed
- 3 Bay leaves
- 1 bottle of your favourite white wine
- 1 liter prepared chicken stock
- 3 Celery stalks, chopped
- 2 Carrots peeled and chopped
- Zest of 1 lemon
- 50 ml Za'atar Spice
- 50 ml Sumac
- Salt and pepper to taste
Raita
- 1 cucumber peeled, deseeded and cut into small cubes
- 1 cup double cream yogurt
- Handful of mint, finely chopped
- Salt and pepper to taste
- 1 pomegranate seeded
Hummus
- 1 tin chickpeas, drained and rinsed
- 1 medium beetroot cooked, peeled and cubed
- 15 ml Dijon mustard
- 3 Garlic cloves peeled and chopped
- 5 ml ground cumin
- 15 ml Tahini paste
- Salt and pepper to taste
Pumpkin
- 1 medium sized butternut or any other pumpkin that is in season
- 30 ml Extra Virgin olive oil
- Salt and pepper to taste
Instructions
Lambs head
- Heat the butter and olive oil in a large pot. Add the onions, garlic, celery, carrots and bay leaves and fry until slightly browned and cooked. Add the lams head, wine and stock and cover the pot. Place in a 180 degree oven for about 2 hours or until the heads are cooked and tender. Remove the heads from the pot and cool down. Mix the lemon zest, za'atar, sumac and seasoning together and rub the heads with the spice mix. Place in a 150 degree oven until they are warmed through and browned.
Raita
- Place the cucumber, yogurt, mint and seasoning in a bowl and mix through. Place inside a serving bowl and top with the pomegranate seeds.
Hummus
- Place all the ingredients in a food processor or liquidiser and blend until smooth. Season to taste and place in a serving bowl.
Pumpkin
- Place a griddle pan on a high heat until it starts to smoke. Cut the pumpkin into long wedges, removing all seeds. Brush with the olive oil and season to taste. Place on the griddle pan and grill on both sides until you see charred lines. Once done, place the pumpkin wedges on an oven tray and roast at 160 degrees until tender. You can also place them in the oven with the lambs heads.