1

Peel and thinly slice the garlic. Thinly slice the onions and toss with the sumac. Finely mince the coriander, stalks and all.

2

Heat a drizzle of olive oil in a large frying pan set over a medium-high heat. Add the lamb mince and cook for 5-10 mins until crispy, making sure to break up the mince as it cooks. Stir through the Lebanese 7-spice and ½ the garlic and cook for about 30 secs until fragrant. Transfer the lamb to a plate.

3

Set the same pan back over a medium-high heat. Add the remaining garlic, fresh coriander and dried mint and cook for about 5 mins until softened. Pour in the chicken stock and let it come to the boil. Taste and season with salt and pepper.

4

Meanwhile, reheat the cooked rice . Melt the butter, transfer to a small bowl and stir through the za’atar.

5

Before serving, remove the broth from the heat and leave it for a minute to cool slightly. Stir through the kefir then taste and season with salt and pepper.

6

Divide the rice between bowls and ladle over the creamy broth. Top with the crispy lamb mince, sumac onions and a drizzle of za’atar butter.