Number 14: A Peep into a Lebanese Kitchen in the Free State

Among a week of working with my fabric stash and getting on with a couple of quilts; spending time with my special quilt group of more than 25 years; celebrating Ingrid's 80th birthday; I marveled at the joy of two farm kitchens; the harvesting of fresh herbs, vegetables and fruit; the deliciousness of handmade breads, honey and cheese; and shared in the generosity of the extended Sorour family who have made a life for over 60 years on a farm near Ficksburg in the Free State.

NUMBER 14:

A peep into a Lebanese Kitchen in the Free State

Anneke's quick demo, Baklava being made for the 80th celebration.

The wellborn little recipe book documenting the Lebanese heritage of the Sorour family is a gem. I copied the recipes for stuffed baby marrows with lamb and rice which was served on the evening we arrived, the traditional tabbouleh salad which we had with lunch under the pagoda at Uitkyk, as well as baklava, which Anneke made as a desert. 

One of the grandchildren made me laugh when she said all Lebanese recipes start with cinnamon! 

I watched brown bread being baked, fresh yoghurt being prepared overnight for breakfast, all so inspirational.

I am home, laden with farm produce, my katoba grape syrup is made, yellow peaches will be preserved tomorrow, I will made delicious peri-peri sauce with my basket of tomatoes and then pop out to buy bulgar wheat to make tabbouleh. 

A family recipe, captured for the next generation to remember and enjoy.

I am home, making katoba grape syrup, prepping herbs, cooking fresh tomatoes.... what a pleasure....

Emma, a farm in the Free State, a quite beautiful place.