Known as hummus kawarma in Lebanese, this dish begins with hummus, which is topped with sauteed chopped lamb.
“Jerusalem” authors write, “It is a small meal or a starter in a bowl and one of the most sensational things you can put in your mouth.”
|10||ounces boneless lamb, finely chopped by hand|
|Black and white pepper, to taste|
|1||teaspoon ground allspice|
|½||teaspoon ground cinnamon|
|Good pinch of freshly grated
|1||teaspoon crushed dried za’atar or oregano leaves|
|1||tablespoon white wine vinegar|
|1||tablespoon chopped fresh mint|
|1||tablespoon chopped flat-leaf parsley|
|1||teaspoon olive oil|
|1||tablespoon unsalted butter or ghee|
1. In a bowl, combine the lamb, salt, black and white pepper, allspice, cinnamon,
nutmeg, za’atar or oregano, vinegar, mint, and parsley.
2. Mix well, cover, and refrigerate for 30 minutes.
3. In a skillet over medium-high heat, heat the oil. Add the butter or ghee. Add the meat in 2 batches, stirring each batch until the meat is light pink in the middle.
|Few sprigs fresh flat-leaf
parsley, leaves finely chopped
|1||green chili pepper, finely chopped|
|¼||cup lemon juice|
|2||tablespoons white wine vinegar|
|Salt, to taste|
1. In a bowl, combine the parsley, chili, lemon juice, vinegar, and salt.
2. Stir well.
HUMMUS AND GARNISH
|Basic hummus (see related), with ¼ cup reserved chickpeas|
|Few sprigs fresh flat-leaf parsley (for garnish)|
|2||tablespoons pine nuts, toasted|
1. Divide the hummus among 6 individual shallow bowls, making a slight hollow in the center of each with the back of a spoon.
2. Spoon the warm lamb mixture into the hollows. Scatter with the reserved chickpeas. Drizzle generously with lemon sauce and garnish with parsley and pine nuts. Adapted from “Jerusalem: A Cookbook”