About the Dish
Recipe by: Chefs Tharit Tangsongsirisak (Thailand), Koji Fukuda (Japan)
- 2 Onions
- 125g High quality butter
- 5 drizzle of Olive oil
- Chicken stock
- 2 cups Basmathi rice, soaked for 45 mins
- 1 bunch Dill, finely chopped
- 1 bunch Basil, chiffonade
- 1 bunch Italian Parsley, chopped
- 20g Sunflower seeds
- 300g Lamb fat
- Bay leaves
- Red onion
- Salt to taste
- Pepper to taste
- 1 Onion, diced
- 3 cloves Garlic, minced
- 10g Thyme, chopped
- 10g Basil, chopped
- 30g Rosemary, chopped
- 30 pcs Mini Tomato
- 1 Tin of canned tomato
- 30ml Olive oil
- 20ml Red wine vinegar
- Salt and Black pepper to taste
- 500g Greek yogurt
- 1 bunch Dill
- 3-4 cloves Garlic, chopped
- 5tbsp Red wine vinegar
- 6tbsp Olive oil
- 2 Lebanese cucumbers
- Extra salt and pepper to taste
Prepare the meat by rendering the lamb fat.
Add the butter and olive oil.
Saute and onions to brown in a pan.
Add in the rice and chicken stock to cook.
Season with salt and pepper to desired taste.
Add in chopped parsley, dill and basil.
On the side, prepare the herbs and add in the cooked rice.
Add in the lamb fat.
Garnish with pre-fried red onion for a crispy crunch.
Cook onion with olive oil and add in galic, stir fry till soft.
Add all the remaining ingredients in and cook for 20 mins.
Grate the cucumbers and add salt. Wait for 5 mins and squeeze out the excess water.
Add in the greek yogurt.
Add in dill and garlic.
Add in olive oli and red wine vinegar.
Stir well with extra salt and black pepper to taste.