Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, hummus kawarma. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Hummus Kawarma is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Hummus Kawarma is something which I’ve loved my whole life.
Hummus Kawarma Fresh creamy hummus topped with fried spiced, aromatic lamb and a wonderful garlicky lemon and parsley sauce. Perfect as a first course, or even as a main meal with a side salad like Fattoush. Course Appetizer, Main Course Hummus kawarma is a traditional Lebanese version of hummus. In order to prepare it, freshly made hummus is topped with fried pieces of lamb.
To get started with this particular recipe, we must prepare a few components. You can have hummus kawarma using 24 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Hummus Kawarma:
- Get For the hummus:
- Make ready 1 can chickpeas, (shelled for a smoother consistency),
- Make ready 2 tbsp reserved chickpea water,
- Take 1.5 tbsp tahini, OR use 1.5 tbsp olive oil and 1tsp sesame oil,
- Make ready Juice of half a lemon,
- Get 1/2 tsp Garlic purée,
- Prepare Salt and white pepper, to taste,
- Make ready 2 ice cubes,
- Take For the lamb marinade:
- Make ready 130 g 20% fat minced lamb,
- Make ready 1/2 white onion, chopped finely,
- Make ready 1 tsp ground cinnamon,
- Make ready 1 tsp za'atar,
- Get 1 tsp dried mint,
- Prepare 1/2 tsp allspice,
- Prepare Juice 1/2 lemon,
- Make ready 1 pinch salt,
- Prepare Other:
- Make ready Cooking oil, for frying,
- Take 1 tbsp Toasted pine nuts,
- Prepare Freshly chopped fresh parsley leaves,
- Make ready 1 drizzle olive oil (optional)
- Take To serve:
- Make ready Flatbreads or pita (see my flatbreads recipe to make your own)
Hummus is the topic of many food debates in Jerusalem, and every person seems to have their own favorite preparation. Ottolenghi and Tamimi give their own tahini-rich recipe along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). Hummus kawarma is the Lebanese name for hummus with lamb on top. In Israel, hummus basar is the name for topping it with ground meat, though beef is more common.
Instructions to make Hummus Kawarma:
- 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.
- 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.
- 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! :)
Hummus kawarma is the Lebanese name for hummus with lamb on top. In Israel, hummus basar is the name for topping it with ground meat, though beef is more common. Personally, I think the lamb flavor works better, but you could substitute beef if you prefer. Kawarma is the name for a dish of hummus with meat. In this case, seasoned lamb, fresh herb sauce, and garnishes.
So that is going to wrap it up for this exceptional food hummus kawarma recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
