Recipes.

Ingredients

• 8 lamb cutlets
• 2 tsp VELORA Sumac, plus more to finish
• 1 tsp VELORA Cumin Seed, toasted and crushed
• 1 tsp VELORA Urfa-style Chilli
• Olive oil and salt

Method

1. 1. Rub the lamb with oil, crushed cumin and half the sumac. Rest at room temperature for 20 minutes.
2. 2. Sear on the hottest pan you own, 2–3 minutes a side, until deeply charred.
3. 3. Rest 5 minutes, then finish with raw sumac and a pinch of Urfa.

Ingredients

• 1.2kg floury potatoes
• 2 tbsp VELORA No.01 Ember
• 1 tsp VELORA Rosemary
• Salt to finish

Method

1. 1. Parboil, drain and shake hard in the pan until the edges rough up.
2. 2. Toss in hot fat with Ember and rosemary. Roast at 210°C for 40 minutes, turning once.
3. 3. Season off the heat and serve immediately.

Ingredients

• 500g ripe tomatoes at room temperature
• VELORA Tellicherry, coarsely cracked
• VELORA Aleppo-style Chilli
• Good olive oil and salt

Method

1. 1. Slice thickly and salt 10 minutes ahead so the juices come out.
2. 2. Crack the pepper coarsely — this is the dish, not a seasoning.
3. 3. Oil last, so the pepper and chilli stay on top.

Ingredients

• Enriched dough, 500g flour
• 2 tbsp VELORA Green Cardamom, pods crushed and ground
• 1 tsp VELORA Saigon Cinnamon
• Butter and sugar for the filling

Method

1. 1. Grind the cardamom seeds the moment before you use them.
2. 2. Laminate the filling through the dough, twist and prove until pillowy.
3. 3. Bake at 200°C for 12 minutes, glaze warm.