Photo by: Jonathan Lovekin

Hummus kawarma (lamb) with lemon sauce

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1 quantity of Basic hummus (see page 114), reserving 4 tablespoons of the cooked chickpeas to garnish
2 tbsp pine nuts, toasted in the oven or fried in a little unsalted butter

300g neck fillet of lamb, finely chopped by hand
1/4 tsp ground black pepper
1/4 tsp ground white pepper
1 tsp ground allspice
1/2 tsp ground cinnamon
good pinch of freshly grated nutmeg
1 tsp crushed dried za’atar or oregano leaves
1 tbsp white wine vinegar
1 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley, plus extra to garnish
1 tsp salt
1 tbsp unsalted butter or ghee
1 tsp olive oil

Lemon sauce:
10g flat-leaf parsley, finely chopped
1 green chilli, finely chopped
4 tbsp lemon juice
2 tbsp white wine vinegar
2 garlic cloves, crushed
1/4 tsp salt

Hummus kawarma is the Lebanese name given to freshly made hummus, topped with fried chopped lamb. It is a small meal or a starter in a bowl and one of the most sensational things you can put in your mouth. Have it with Fattoush (see page 29) or a similar salad and pita. Minced lamb can be used instead of chopping the meat by hand, but it won’t have quite the same gratifying texture. This dish also works well without lamb altogether, just the hummus, chickpeas, lemon sauce and pine nuts.

Serves 6

(p 118, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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