Pickled turnips: Heat water sugar, vinegar, and salt in a medium sized saucepot. When hot take off stove immediately. Let cool and add beetroot and turnips. Leave in fridge for two days. Lamb kefta spice: Mix all ingredients together to create a fine powder. Patty recipe: Combine all ingredients and massage for 3 minutes. It’s important that all ingredients are completely combined. Burger bun recipe: Make sponge by adding first three ingredients and ferment at room temperature till frothy; approx. 1 hour. Add remaining ingredients to bowl with sponge, egg yolk, butter and mix at low speed. Add water if needed. Knead with dough hook for 8 minutes until smooth.	Dough shouldn't stick to the bottom. Coat with oil and rest for 2 hours. Cut dough into 25 gram pieces. Roll into shape. Brush with egg wash and top with black sesame seeds.	Cover with plastic wrap and let sit for 50 minutes or until doubled in size. Bake at 400°F for 8 minutes until brown. Final dish: Heat skillet or barbeque, season burgers with salt, pepper and extra kofte spice seasoning. Grill on each side for 3 minutes. Lightly oil haloumi and grill till brown. Cut buns in half and lightly toast in oven. Add julienned turnip to bottom of bun and a teaspoon of labnah to the top. Add patty to the top of turnip, grilled cheese and place the top on, add a skewer and serve.
Heat water sugar, vinegar, and salt in a medium sized saucepot. When hot take off stove immediately. Let cool and add beetroot and turnips. Leave in fridge for two days.
Mix all ingredients together to create a fine powder.
Combine all ingredients and massage for 3 minutes. It’s important that all ingredients are completely combined.
Make sponge by adding first three ingredients and ferment at room temperature till frothy; approx. 1 hour. Add remaining ingredients to bowl with sponge, egg yolk, butter and mix at low speed. Add water if needed. Knead with dough hook for 8 minutes until smooth.	Dough shouldn't stick to the bottom. Coat with oil and rest for 2 hours. Cut dough into 25 gram pieces. Roll into shape. Brush with egg wash and top with black sesame seeds.	Cover with plastic wrap and let sit for 50 minutes or until doubled in size. Bake at 400°F for 8 minutes until brown.
Heat skillet or barbeque, season burgers with salt, pepper and extra kofte spice seasoning. Grill on each side for 3 minutes. Lightly oil haloumi and grill till brown. Cut buns in half and lightly toast in oven. Add julienned turnip to bottom of bun and a teaspoon of labnah to the top. Add patty to the top of turnip, grilled cheese and place the top on, add a skewer and serve.