Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, hummus kawarma. It is one of my favorites food recipes. This time, 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 recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Hummus Kawarma is something which I have loved my entire life. They are nice and they look wonderful.
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 recipe, we must prepare a few components. You can have hummus kawarma using 24 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Hummus Kawarma:
- Make ready For the hummus:
- Take 1 can chickpeas, (shelled for a smoother consistency),
- Get 2 tbsp reserved chickpea water,
- Make ready 1.5 tbsp tahini, OR use 1.5 tbsp olive oil and 1tsp sesame oil,
- Get Juice of half a lemon,
- Make ready 1/2 tsp Garlic purée,
- Make ready Salt and white pepper, to taste,
- Get 2 ice cubes,
- Get For the lamb marinade:
- Get 130 g 20% fat minced lamb,
- Make ready 1/2 white onion, chopped finely,
- Get 1 tsp ground cinnamon,
- Take 1 tsp za'atar,
- Make ready 1 tsp dried mint,
- Get 1/2 tsp allspice,
- Take Juice 1/2 lemon,
- Take 1 pinch salt,
- Get Other:
- Prepare Cooking oil, for frying,
- Get 1 tbsp Toasted pine nuts,
- Get Freshly chopped fresh parsley leaves,
- Make ready 1 drizzle olive oil (optional)
- Make ready 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.
Steps 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 special food hummus kawarma recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
