Kefir as marinade!
I have special love for meals with a second, equally good life as leftovers. Like using leftover steak to make steak, cucumber, and mustard-ponzu salad. It's worth making extra steak so you can have both.
Easter lamb with kefir and herbs, crunchy salad, and saffron pilau—its second life: fry up the lamb (we also tried it cold—fried is better) and serve it in pitas with the crunchy salad, preserved lemon, and garlicy yoghurt. It really is as good as the original meal. And the original meal is excellent.
Plus you can pack extra salad to pickle. 💙💛
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