Heat 3 tablespoons of ghee in a pot over medium to high heat. Add ground beef cook until brown remove beef and set aside.
To the same pot, add onions, sauté until golden, add garlic and ginger, sauté until tender, adding more ghee if necessary.
Add spices to onion mixture, stir to incorporate. Add browned beef and veal stock to pot, season with salt and simmer until liquid reduces, approximately 2 hours.
Preheat oven to 400F. Place bones and trimmings in a pan, roast until brown, approximately 45 minutes, remove from oven. Remove fat and set aside.
Heat 3 tablespoons of ghee in a large pot over medium-high heat. Add diced lamb, cook until brown, approximately 10 minutes. Remove lamb from pot and set aside.
Add onions, garlic and ginger to pot, sauté until brown and tender, adding more ghee if necessary.
Add spices, diced lamb, roasted bones, lentils and tomatoes to pot. Cover with veal stock. Season lightly, cover and simmer on medium to low heat until liquid reduces and meat is tender, approximately 2 hours.
Heat milk, cream and yogurt in a pot over low heat to 100F.
Add dissolved rennet tablets, stir into milk mixture for 30 seconds and remove from heat.
Set aside and rest in a warm place for 1 hour.
Cut curds in a cross hatch pattern and rest for 10 minutes.
Pour mixture through a strainer lined with cheese cloth.
Press to drain excess liquid, approximately 15 minutes.
Set aside for assembly.
Place ¼ cup warm water in a small bowl, add yeast and sugar. Stir and set aside until yeast begins to react, approximately 10 minutes.
In a separate bowl, mix flours and salt together.
To flour mixture, whisk in remaining water and cottage cheese until smooth.
Add yeast mixture to flour mixture, mix well, cover with plastic wrap and set aside in a warm place for 1-2 hours at room temperature.
Check consistency of batter before cooking. If batter is too thin, add more flour, 1 tablespoon at a time, or if it’s too thick add more water 1 tablespoon at a time.
To cook Buckwheat Crepes, heat ghee in a non-stick sauté pan over medium-high heat.
Ladle approximately 2 oz of batter in pan, tilt to thinly coat bottom, cook until bubbling and golden around edges. Flip and cook the other side. Remove and place on a plate covered by a clean kitchen towel. Set aside for assembly.
Heat ghee in a medium Le Creuset Sauté Pan over medium-high heat.
Add garlic and ginger, sweat until tender and translucent.
Add cooked red and green lentils, toss until warm. Remove from heat, add preserved lemon, season with salt and set aside.
Garnish with coriander sprouts when serving.
Place pickling ingredients in a pot, bring to a boil, reduce to a simmer and cook until sugar dissolves. Use immediately to pickle cucumber and onions.
Place cucumber ribbons in a bowl, pour boiling Pickling Liquid over. Chill in fridge until cool, approximately 30 minutes.
Place red onions in a bowl, pour Pickling Liquid over. Chill in fridge until cool, approximately 30 minutes.
Spoon equal amounts of Kefto and Kaywet in individual small serving dishes.
On a large plate, intended for communal sharing, place 2 cups of Lentil Salad, garnish with coriander sprouts.
In the centre of the plate, place Home-Made Cheese.
Beside Cheese, place Pickled Cucumber, garnish with fennel sprouts.
Beside Pickled Cucumber, place pieces of red, orange and yellow tomatoes, spoon Pickled Red Onion over, garnish with chard sprouts and micro lettuce.
Place Buckwheat Crepes on a separate plate and serve with other dishes.
