Hummus Kawarma

Name: How to cook Hummus Kawarma - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 + servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Hummus Kawarma

This wonderful Lebanese dish is a delight to eat. Aromatic seasoned lamb sits upon a bed of garlicky hummus garnished with a scattering of fresh parsley leaves and toasted pine nuts for a bit of texture. Lamb neck is traditionally used, but here I've used minced lamb instead.

Ingredient

Food ration :

2 + servings

Cooking time :

2 hours 45 min

1 can

chickpeas, (shelled for a smoother consistency),

2 tbsp

reserved chickpea water,

1.5 tbsp

tahini, OR use 1.5 tbsp olive oil and 1tsp sesame oil,

1/2 tsp

Garlic purée,

ice cubes,

130 g

20% fat minced lamb,

1/2

white onion, chopped finely,

1 tsp

ground cinnamon,

1 tsp

za'atar,

1 tsp

dried mint,

1/2 tsp

allspice,

1 pinch

salt,

1 tbsp

Toasted pine nuts,

drizzle olive oil (optional)

Cooking instructions

* Step 1

Combine all of the lamb marinade ingredients together into a bowl, mix together. Leave to chill in the fridge for at least 2 hours or you can leave overnight.

* Step 2

Make the hummus by combining the tahini, lemon juice, salt, pepper and garlic paste first until a smooth paste is created then add in the chickpeas plus the reserved water. Blitz until a good consistency is achieved, then add in the ice cubes. Blitz again until the ice has broken down and melted and the hummus is even smoother. Set aside. Heat up a saucepan, add a touch of oil and add in the marinated mince meat once it's hot. Fry gently over a medium heat until browned and cooked through.

* Step 3

Plate up the hummus and set aside. Toast the pine nuts in a dry frying pan until just golden. Remove from the heat. Add the cooked lamb on top of the hummus then scatter over the pine nuts and parsley leaves. Drizzle over some olive oil. Serve with warmed flat breads or pita. Enjoy! :)