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    Recipe for hummus with lamb and lemon sauce

    Hummus kawarma (lamb).
    Jonathan Lovekin
    Hummus kawarma (lamb).

    Serves 6

    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.”


    10ounces boneless lamb, finely chopped by hand
    1teaspoon salt
    Black and white pepper, to taste
    1teaspoon ground allspice
    ½teaspoon ground cinnamon
    Good pinch of freshly grated
    1teaspoon crushed dried za’atar or oregano leaves
    1tablespoon white wine vinegar
    1tablespoon chopped fresh mint
    1tablespoon chopped flat-leaf parsley
    1teaspoon olive oil
    1tablespoon 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.

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    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
    1green chili pepper, finely chopped
    ¼cup lemon juice
    2tablespoons white wine vinegar
    Salt, to taste

    1. In a bowl, combine the parsley, chili, lemon juice, vinegar, and salt.

    2. Stir well.



    Basic hummus (see related), with ¼ cup reserved chickpeas
    Few sprigs fresh flat-leaf parsley (for garnish)
    2tablespoons 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”