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.”
LAMB
10 | ounces boneless lamb, finely chopped by hand |
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1 | teaspoon salt |
Black and white pepper, to taste | |
1 | teaspoon ground allspice |
½ | teaspoon ground cinnamon |
Good pinch of freshly grated nutmeg | |
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.
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LEMON SAUCE
Few sprigs fresh flat-leaf parsley, leaves finely chopped | |
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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 | |
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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”