Kalahari Kitchen Summer Renewal: Labneh Dip Recipe

1 Comment

It’s as if summer has a knack for sneaking up on you in the Kalahari. One moment, you’re still savouring the last remainder of a chilly, dry season, and the next, the savannah desert transforms overnight into a blazing expanse of warmth.

I’ve called Namibia home for over twenty years, and every year without fail, I find myself caught off guard by the sudden shift in seasons. It’s a curious phenomenon—an abrupt change that defies all predictions… and with it comes an almost palpable expectation in the air.

It’s as if the Kalahari is holding its breath, waiting for the sky to break and release the rains that will bring change and renewal. The sense of anticipation is powerful. Summer has arrived, not with a gradual build-up but with a decisive, unwavering presence that is both startling and exhilarating.

Isaiah 43:19 (NIV)
“See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.”

There is also a shift in my Kalahari kitchen. Gone are the hearty, warming dishes of the cooler months. In their place, I find myself reaching for lighter, refreshing options that can help beat the heat. I make room for fresh produce, the winter menu transforming into a celebration of vibrant flavours and textures, reflecting the season’s promise of renewal and lightness.

The transition to lighter, fresher dishes lets us savor the simple pleasures of the season. Labneh, with its rich, creamy texture, pairs beautifully with the juicy, roasted tomatoes that are now in abundance. Together, they create a dish that’s both refreshing and satisfying. It has become my new go-to appetizer or snack when Janneman and I relax under the camelthorn trees, watching the sun set in the west. Paired with a slice of crusty bread or toasted pitas, this combination offers the perfect balance of flavours and textures—ideal for a summer snack or light meal.

What is labneh?

Labneh is a soft cheese made by straining yogurt, allowing all the whey to separate and leaving soft curds behind. The longer you allow the yogurt to strain, the firmer your labneh will be. For this recipe I wanted to have a smooth, spreadable consistency so I didn’t leave the yogurt to strain for too long but you could leave it overnight in the fridge if you wanted a more cream cheese-like consistency.

How to eat labneh

I love serving it this way, topped with tomatoes and served with crusty bread or pita bread as a simple appetizer.

However, it can be used in the same way you would use cream cheese or soft goat’s cheese. As a dip for vegetables, spread on sandwiches. You could also serve it with fresh honey and fruit for a delicious breakfast (just leave out the pepper). The characteristics of this labneh recipe with confit tomatoes are so compelling that you’ll find yourself making it repeatedly. Enjoy this easy labneh recipe and embrace the vibrant flavours of summer and make each dish uniquely yours!

With love from my Kalahari kitchen, Aldalene

Pages: 1 2

Under the Olive Trees

Leave a comment

I love the olives trees behind my house. It reminds me of Psalm 128:3 “Your children will be like young olive trees around your table.”

This week was Lorene’s last week at school. 12 years of schooling went by in the blink of an eye… no more packing lunch boxes, no more driving around Windhoek with sport gear cluttering the car, no more weekends spent next to a netball court cheering her on, no more impromptu mother daughter lunch dates. It is now the last weeks of preparation before her finals start in November. And then she is off to college, far from home and my Kalahari kitchen table.

I will miss our late nights drinking tea and solving the world’s problems. I will miss our noisy family lunches after school, hearing about all the day’s news and girls’ drama. I will miss our weekend baking marathons and experimenting with new recipes. I will miss her. But she is so ready! Ready to face the world and to spread her wings.

Children desire our presence, not our perfection.

James Dobson

Here’s a classic Mediterranean lamb stew recipe that’ll recall memories of fun, busy, noisy days with a house full of teenagers. Made with lamb shanks, or lamb neck and using green olives, fresh tomatoes and strips of lemon peel, it has a rich but piquant flavour. Think of lamb neck as a mini oxtail: Once braised, the meat just falls of the bone. Not only is this a delicious off-cut, but it’s an inexpensive option, making it a great alternative to beef short ribs or lamb shoulder for a dinner party menu. Finish with sprigs of coriander to add a fresh and aromatic scent and serve with a generous hunk of sourdough bread to mop up any remaining juices. It will bring a smile to your face and ensure happy family memories around your table. Recipe page 2

Pages: 1 2

A Spicy Perspective

Leave a comment

We love our yearly visits to Texas. Yes- everything is bigger and better in this Lone Star State. When visiting Texas, there is no way to avoid the famous Texas barbecue. Then again, why would you want to? Texas barbecue is more than just a regional cuisine. Barbecue is a weekend activity, the passing down of family traditions, a community celebration, and a whole lot of Texan pride.

Here in Namibia, we share these special values and their love for family, barbecue, meat and extra large sandwiches!

This slow cooked leg of venison (or beef brisket) swims in a spicy barbecue sauce and is ultra-tender and finely chopped into small pieces. You never shred it if you are a true Texan-it must be chopped! But, to be honest, here in the Kalahari,we pull the meat apart with a fork… shredded venison! And we believe it is just as good! All a matter of perspective!

“Laughter is brightest where food is best.”

Irish Proverb

Hot,sticky, slightly sweet, fatty in a good way, dripping with sauce, melt-in-your-mouth, too-wet-for-the-bun-so-you-better-eat-fast awesomeness. Luxuriously rich, hearty sandwiches. Perfect for filling your hollow teenage son and feeding a crowd without firing up the grill or the smoker.

These barbecue sandwiches are super easy to make in the oven or in your slow cooker. Yes, the best comfort food at its most drool worthy. They’re also the ultimate stress free company dinner because the meat can be made days in advance then reheated for easy entertaining.

Dress them up or dress them down as you would like (or what your refrigerator allows). You can serve them plain with just a bun and smothered with barbecue sauce or add some cheese or tangy, light coleslaw or any other delectable and indulging toppings your heart desires!

Read More

Some Italian Inspiration

Leave a comment

Our family LOVES everything about Italy. It is our number one vacation destination (if not traveling across the beautiful African continent).

The Italian people, the history, the quaint old walled towns, the strong espresso served on the square, the delectable cuisine using fresh ingredients, the gelato in every flavour and colour, the delectable pasta made by an Italian Nonna, char grilled vegetables soaked in olive oil, full bodied red wine, long family dinners around the dinner table…what is there not to like?

This beautiful fresh salad embodies all that Italy represents: al dente pasta, extra virgin olive oil, fresh tomatoes bursting in your mouth, proudly fat olives, vibrant green basil leaves… all tossed together and served as a special side dish with a relaxed afternoon lunch.

The trouble with eating Italian food is that five or six days later you’re hungry again.

George Miller, Director

ITALIAN PASTA RICE SALAD

INGREDIENTS

1 1/2 Cup uncooked pasta rice (orzo)

2 tbsp extra virgin olive oil

3 tbsp toasted pine nuts + more for serving (optional)

1 small red onion finely chopped

12 kalamata olives pitted and sliced

1 Cup Feta cheese, cut into small cubes

Handful of cherry tomatoes cut into quarters (I like the rainbow mix available in some supermarkets)

The juice of half a lemon

1/2 Cup basil pesto

Black pepper and sea salt to season

1 Fresh Avocado, chopped

A small handful of fresh basil chopped

INSTRUCTIONS

  1. Cook the pasta rice according to the packet. Once cooked, drain in a colander then rinse under the cold tap.Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
  2. Add the pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
  3. Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
  4. Season with cracked black pepper and sea salt to taste.
  5. Top with more basil leaves and fresh chopped avocado
  6. Serve at room temperature

Making ahead – This can be made a day ahead, just store it in the fridge in an airtight container. Add avocado before serving with fresh basil leaves.