Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'

Name: Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'
Cook time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: Basic Hummus , reserving 4 tbsp of the cooked chickpeas to garnish; Chopped flat-leaf parsley, to garnish; 2 tablespoons pine nuts, toasted in the oven or fried in a little unsalted butter; 10 1/2 oz/300 g neck fillet of lamb, finely chopped by hand; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon freshly ground white pepper; 1 teaspoon ground allspice; 1/2 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 mint; 1 tablespoon chopped flat-leaf parsley; 1 teaspoon salt; 1 tablespoon unsalted butter or ghee; 1 teaspoon olive oil; 1/3 oz/10 g flat-leaf parsley, finely chopped; 1 green chile, finely chopped; 4 tablespoons freshly squeezed lemon juice; 2 tablespoons white wine vinegar; 2 cloves garlic, crushed; 1/4 teaspoon salt

Instructions

Cook:1h 20min

Here's a tahini-rich recipe for hummus along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter.

Updated at: Thu, 23 Jan 2025 18:23:25 GMT