A Sunday with Sofie Reedijk from Tabili

A sunday with

Sofie Reedijk from Tabili

Tabili is a unique dining concept founded by sisters Hannah and Joy. They create unique culinary experiences centered around the table.

Tabili is all about restoring the essence of the table as a place for real connection, combining conversation with cuisine.

It’s their goal to remind everyone how special it is to gather around a table, share a meal, and enjoy each other's company. They believe that the table can be a place for meaningful conversations, cultural exchange, and simply enjoying good food together, helping to create a stronger sense of community.

We invited Sofie Reedijk, chef at Tabili, to share a recipe designed to bring people together. Whether to start a conversation during a work lunch or creating memorable moments around your home table, this dish is sure to impress and connect.

Overnight Buckwheat Porridge

Ingredients : Overnight buckwheat porridge
- 80 gr raw buckwheat groats
- 250 gr water 1 tea bag (your choice of tea, e.g., lapsang or sencha)
- 125 gr milk (dairy or plant-based)
- Pinch of salt
- Finely chopped fresh herbs like parsley, mint and dill

Ingredients: overnight labneh
- 4 tbsp of full-fat yogurt
- Pinch of salt
You could also use yogurt directly from the fridge

Ingredients: toppings
Feel free to use toppings of your own choice. This recipe would also be a creative way to use up any leftover vegetables you might have laying around in your fridge.
- Handful of peas (fresh or frozen)
- Few slices of preserved lemon
- 4 tbsp of labneh or full-fat plain yogurt (find steps to labneh below)
- Handful of almonds
- Extra Virgin Olive Oil

Instructions - The night before

BUCKWHEAT

Brew Tea: Steep a tea bag in 250ml boiling water for 5-10 minutes. Let cool.
Prepare Buckwheat: Rinse 80g buckwheat groats.
Combine: Mix buckwheat, tea, 125ml milk, and a pinch of salt in a bowl or jar.
Refrigerate: Cover and refrigerate overnight (6-8 hours).
Serve: Stir in the morning, add EVOO, fresh herbs, and salt to taste.

LABNEH (You can also use any full-fat yogurt straight from the fridge.)

Mix Yogurt: Stir 4 tbsp full-fat yogurt with a pinch of salt.
Strain: Pour yogurt into a cloth over a bowl. Gather and twist the cloth into a bundle.
Refrigerate: Place in the fridge to drain for 8+ hours.
Store: Labneh keeps in the fridge for up to a week.

TOPPINGS

Prepare Pea: Boil fresh peas for 2-3 minutes (1-2 minutes if frozen), transfer to an ice water bath, then drain. Toss with butter or olive oil.
Almonds: Finely chop the almonds