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@kot_0.4: #صلَ_الله_عليه_وسلم #ياسر_الدوسري #فـــــــــاعل★خـــيــر

فـــــــــاعل★خـــيــر
فـــــــــاعل★خـــيــر
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Saturday 30 May 2026 03:42:26 GMT
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Mystery Bag - California Grapes 🍇 @Grapes from California California Grape Lamb Shoulder Mezze Bowl - For the lamb 1 kg lamb shoulder, boneless, cut into large chunks 3 tbsp olive oil 2 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced Juice of 1 lemon Salt & pepper For the roasted California grape salsa 2 cups California grapes (red or green), whole 2 tbsp olive oil 1 small red chilli, finely chopped (optional) 1 tbsp red wine vinegar 1 tbsp honey Pinch of salt For the quick pickled onion 1 red onion, thinly sliced ½ cup red wine vinegar 1 tsp sugar ½ tsp salt For the yoghurt flatbreads 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt 1 tbsp olive oil (plus extra for cooking) For assembly 200 g freekeh (or quinoa), cooked 400 g hummus (store-bought or homemade) 1 bunch parsley, roughly chopped 2 tbsp toasted pine nuts Extra lemon wedges and olive oil, for finishing Preheat the oven to 150°C, rub the lamb with spices, garlic, lemon, oil, salt and pepper, then roast with a splash of water covered for 4-5 hours until tender and shred. For the onions, cover sliced onion with hot vinegar, sugar and salt and let sit for 30 minutes. Roast grapes with oil and salt at 240°C for 10–15 minutes, then mix with chilli, vinegar and honey for a salsa. To make flatbreads, mix yeast with water, sugar, flour, salt, yoghurt and oil, knead, rest 1 hour, then roll and cook in a hot pan 1–2 minutes each side. Cook freekeh as per packet instructions and fluff with a fork. To assemble, spread hummus on a platter, layer with freekeh, lamb, grape salsa and pickled onion, then scatter parsley and nuts. Finish with grapes, lemon, olive oil and serve with warm flatbreads.
Mystery Bag - California Grapes 🍇 @Grapes from California California Grape Lamb Shoulder Mezze Bowl - For the lamb 1 kg lamb shoulder, boneless, cut into large chunks 3 tbsp olive oil 2 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced Juice of 1 lemon Salt & pepper For the roasted California grape salsa 2 cups California grapes (red or green), whole 2 tbsp olive oil 1 small red chilli, finely chopped (optional) 1 tbsp red wine vinegar 1 tbsp honey Pinch of salt For the quick pickled onion 1 red onion, thinly sliced ½ cup red wine vinegar 1 tsp sugar ½ tsp salt For the yoghurt flatbreads 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt 1 tbsp olive oil (plus extra for cooking) For assembly 200 g freekeh (or quinoa), cooked 400 g hummus (store-bought or homemade) 1 bunch parsley, roughly chopped 2 tbsp toasted pine nuts Extra lemon wedges and olive oil, for finishing Preheat the oven to 150°C, rub the lamb with spices, garlic, lemon, oil, salt and pepper, then roast with a splash of water covered for 4-5 hours until tender and shred. For the onions, cover sliced onion with hot vinegar, sugar and salt and let sit for 30 minutes. Roast grapes with oil and salt at 240°C for 10–15 minutes, then mix with chilli, vinegar and honey for a salsa. To make flatbreads, mix yeast with water, sugar, flour, salt, yoghurt and oil, knead, rest 1 hour, then roll and cook in a hot pan 1–2 minutes each side. Cook freekeh as per packet instructions and fluff with a fork. To assemble, spread hummus on a platter, layer with freekeh, lamb, grape salsa and pickled onion, then scatter parsley and nuts. Finish with grapes, lemon, olive oil and serve with warm flatbreads.

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