for 4 people

Labneh

360 g

kefir, plain

Meatballs

400 g	minced meat (lamb)
1	red onion, finely chopped
1	garlic clove, squeezed
1	egg
2 tbsp	salted, roasted pistachios, finely chopped
1 tsp	hot paprika
¼ tsp	cinnamon
½ tsp	salt
a little	pepper

To fry

1 tbsp

olive oil

To serve

¼ tsp	salt
2 tbsp	salted, roasted pistachios, coarsely chopped
4 sprig	dill, torn into pieces
1	organic orange, use a little grated zest

How it's done

Labneh

Pour the kefir into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Meatballs

In a bowl, mix the mince with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls.

To fry

Heat the oil in a non-stick frying pan. Add the meatballs, fry for approx. 8 mins. all over. Remove, keep warm.

To serve

Stir the labneh until smooth, season with salt, spread on a platter. Top with the dill, pistachios and orange zest. Arrange the meatballs on top.

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