About the Dish
Recipe by: Chefs Tharit Tangsongsirisak (Thailand), Koji Fukuda (Japan)
Ingredients
- 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
- Thyme
- Red onion
- Salt to taste
- Pepper to taste
Tomato sauce
- 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
Cacik sauce
- 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
Directions
-
1
Prepare the meat by rendering the lamb fat.
-
2
Add the butter and olive oil.
-
3
Saute and onions to brown in a pan.
-
4
Add in the rice and chicken stock to cook.
-
5
Season with salt and pepper to desired taste.
-
6
Add in chopped parsley, dill and basil.
-
7
On the side, prepare the herbs and add in the cooked rice.
-
8
Add in the lamb fat.
-
9
Garnish with pre-fried red onion for a crispy crunch.
Tomato sauce:
-
1
Cook onion with olive oil and add in galic, stir fry till soft.
-
2
Add all the remaining ingredients in and cook for 20 mins.
Cacik sauce
-
1
Grate the cucumbers and add salt. Wait for 5 mins and squeeze out the excess water.
-
2
Add in the greek yogurt.
-
3
Add in dill and garlic.
-
4
Add in olive oli and red wine vinegar.
-
5
Stir well with extra salt and black pepper to taste.
