Hummus Kawarma
Ingredients for Lamb Kawarma
300g Neck Fillet of Lamb,
¼ tsp Ground Black Pepper
¼ tsp Ground white Pepper
1 tsp ground allspice
½ tsp ground cinnamon
Good pinch of freshly grated nutmeg
1 tsp crushed dried zaatar 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
Ingredients for Garnish:
4 tbsp Chickpeas
2 tbsp Pine Nuts.
Ingredients for Hummus:
400g can Chickpeas
4 tbsp Tahini
1/4 cup Water
2 garlic cloves
Juice of 2 Lemons
1/2 tsp Cumin
1 tbsp Roasted Pine Nuts
A pinch of Salt
Ingredients of Lemon Sauce
10g Flat-Leaf Parsley
1 Green Chilli
4 tbsp Lemon Juice
2 tbsp White Wine Vinegar
2 Garlic Cloves
¼ tsp salt
Directions:
Prep the lamb kawarma marinate: Finely chop the lamb fillets. Finely Chop the mint and parsley. Place the lamb, black pepper, white pepper, allspice, cinnamon, nutmeg, zaatar, white wine vinegar, mint, parsley and salt into a medium bowl. Mix well, cover and allow the mixture to marinate in the fridge for 30 minutes.
Meanwhile prep the Hummus: Place all Hummus ingredients into a blender and blitz until smooth. Taste for flavour and adding to suit your taste buds and alter consistency: lemon, salt, cumin or water. Rest in fridge until needed.
Prep Lemon sauce: finely chop the parsley. Juice the lemon. Finely slice the green chilli. Place parsley, lemon juice, green chilli, white wine vinegar, crushed garlic cloves, and salt into a small bowl and stir well.
In dry frying pan toast the pine nuts for 1 minute, give them a toss after 30 seconds. Remove from heat to cool.
Heat the butter in a large frying pan over a medium–high heat. Add the meat in 2–3 batches and stir as you fry each batch for 2 minutes. The meat should be slightly pink in the middle.
Divide the hummus into serving bowls, leaving a slight hollow in the centre of each. Spoon the warm kawarma into the hollow and scatter with the chickpeas. Drizzle generously with the lemon sauce and garnish with some chopped parsley and pine nuts.
Enjoy!
