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  • You South Africa

    A taste of Lebanon

    May 08, 2020 7 minutes
    EDITED BY CARMEN NIEHAUS

    SOPHIA Lindop grew up in Douglas, a small town in the Northern Cape, the daughter of a Lebanese dad and an Afrikaans mom. From her early childhood she was proud of her Lebanese heritage. But her only link to her father’s culture was through food as she spent a lot of time in the family kitchen.

    A promise to her dad when he passed away took her back to the land of her ancestors. Her latest cookbook, Going Home, tells stories of her heritage and gives insight into the rich Lebanese food culture.

    CHICKEN AND ARTICHOKE PIE

    MAKES 1 PIE PREPARATION: 30 MIN COOKING: 40 MIN

    680g (about 4-6) plump chicken breasts, deboned, skins removed and halved
    10ml (2t) ground cumin
    5ml (1t) ground cinnamon
    5ml (1t) ground turmeric
    125ml (½c) chicken stock
    30ml (2T) olive oil, good quality
    extra 2,5ml (½t) ground cinnamon
    2 medium (350g each) leeks, sliced
    2 jars (280g each) artichoke hearts in oil, drained and chopped
    200g feta cheese, crumbled
    2 eggs, lightly beaten
    60ml (¼c) fresh parsley, chopped
    80g butter, melted
    12 sheets phyllo pastry

    Preheat the oven to 180°C.

    Place the chicken in a shallow ovenproof dish. Combine all the spices with the stock and

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