Method

In a mixing bowl, combine all ingredients by hand until a smooth dough forms

Portion dough into equal pieces

Roll out into 1-2cm discs

Place discs on braai griddles

Braai flatbreads until lightly & evenly charred on both sides

Cool and cut into triangles

Pepper and garlic butter

4 garlic bulbs 160ml olive oil 
5 chipotle chillies in adobo sauce, seeds removed & finely chopped 4 tsp cumin seeds crushed 1 tsp caraway seeds

Generous pinch of salt

½ tsp sumac 2 tbsp Za’atar spice

4 tsp smoked paprika

1 1/2 tsp cayenne pepper

½ cup butter, soft

Method

Cut the tops of the garlic bulbs, place in foil with salt and olive oil and place on braai for 15-20mins

Whisk together finely chopped chipotle chillies, roasted garlic, spices, salt and olive oil

Mix in the butter

Set aside half of the butter

Pepper and garlic Lamb Chops

Marinate 8 lamb loin chops in half of the pepper and garlic butter for 1 hour
Braai the chops fat side down till the fat has rendered down and is crispy
Braai the rest of the meat until the internal temperature of the chops reach 63-64°C. Then rest for 10mins before serving

Tahini & Lime Yoghurt

180g Clover Greek style yoghurt
80g tahini paste
1 lime (juice and zest)
1tsp ground cumin
2 tsp salt

Method

Whisk all ingredients together and set aside for later

Tabbouleh Salad

1 cup bulgur wheat
2 cups water

40g flat leaf parsley, finely chopped
15g mint, finely chopped
15g coriander, finely chopped
2 tbs crushed garlic
1 red onion, finely chopped
2 lemons (juice + zest of one of the lemons)
1/3 cup Clover Pride olive oil
1 tbs ground black pepper
½ tbs garlic powder
½ tbs ground cumin
1 tbs smoked paprika
Salt to taste
1 tbs chipotle chillies in adobo sauce, seeds removed & finely chopped

1 can chickpeas, drained
3 tsp Clover Pride olive oil
1 tbs ground cumin
2 tsp smoked paprika
3 tsp fine salt
2 tsp garlic powder
1 tsp cayenne pepper

Method

In a medium saucepan, place the water and bulgur wheat and cook for 10-15 minutes at medium heat
While the bulgur wheat cooks, place olive oil in a pan and chickpeas as well as spices. Toss the chickpeas until they are well coated with oil and spices
Fry over medium heat for 4 minutes and then set aside to cool
Once bulgur wheat has cooked and cool, add all the ingredients together in a bowl with the spiced chickpeas

Assembly

In a large platter plate, place the tabbouleh salad on one side
Spoon on the tahini yoghurt on the plate and layer the lamb chops over it
Lastly, place the flatbreads on the other side and serve

Dessert
Melomakarona Inspired Cake

3 medium ripe oranges
Zest of 1 orange
1 tbs vanilla extract
2 tbs cinnamon
1 tbs ground cardamom
2 tbs ground allspice
2 tsp ground cloves
1 tsp salt
155ml honey
225g clover salted butter, soft
225g cake wheat flour
2 ½ tsp royal baking powder
1/3 cup walnuts (finely chopped)
3 eggs
190g brown sugar
45ml clover full cream milk

Syrup:
60ml Clover Krush orange juice
100ml honey
30ml Clover fresh cream
4 whole cloves
2 cinnamon sticks
2 tsp ground cinnamon
4 whole allspice berries
120g Clover salted butter

To serve:
200g creme fraiche

Method

Preheat oven to 175°C
Thinly slice oranges and remove the seeds from the oranges
Place the orange slices on the Braai to lightly char. Then line the charred orange slices into a round 20-23cm baking tin/ aluminium tin lined with baking paper
Pour 100ml of the honey into the baking tin, making sure to evenly coat the bottom of the tin and set aside
In a mixing bowl whisk, cream together the butter, 55ml of the rest of the honey and brown sugar till pale and fluffy
Mix in the eggs one at a time until combined
Fold in the zest, salt, spices, royal baking powder, walnuts and flour
Fold in the milk till combined
Pour the batter into the baking tin and bake for 45-60 minutes (the cake is ready when you stick a skewer in the cake and if it comes out clean, the cake is ready)
While the cake bakes, place all ingredients for the syrup in a saucepan and bring to a boil then set aside
Once cake is baked, immediately pour the syrup over the cake
Tip cake upside down onto a plate to reveal the orange slices as the top of the cake
Garnish the cake with fresh orange slices and creme fraíche and serve