A yummy meal of lamb chops sous vide at 55c for 2.

Simple dinner with our leftover chook.

Thomas Keller’s roast chicken, with the left over tabbouleh. I did stuff the chook though, which was a first for me.

I basically followed this recipe: https://loveantalya.com/tekirda-koftesi-my-new-favorite-turkish-meatballs/ but it was a bit underwhelming?

I separated the skin from the loin, then sous vide the loin as per:

I pretty closely followed this recipe: https://olivetreenutrition.com/authentic-syrian-freekah/ Although I used pine nuts, no butter and added some shredded spinach to the freekeh (because it is a super easy way to add greens that G doesn’t mind).

A simple dinner of lamb & mint kebabs and tabbouleh. Unlike last week’s I used bulgur instead of couscous, so perhaps a bit more authentic.