Name: Hummus kawarma (lamb) with lemon sauce
Yield: Serves 6
Cuisine: Israel
Ingredients: 1 tbsp chopped fresh mint; 1 tbsp white wine vinegar; 1 tbsp chopped flat-leaf parsley, plus extra to garnish; ½ tsp ground cinnamon; good pinch of freshly grated nutmeg; 10 g flat-leaf parsley, finely chopped; 1 tsp crushed dried za’atar or oregano leaves; 1 quantity of Basic hummus, reserving 4 tablespoons of the cooked chickpeas to garnish; 2 tbsp pine nuts, toasted in the oven or fried in a little unsalted butter; 300 g neck fillet of lamb, finely chopped by hand; 2 garlic cloves, crushed; ¼ tsp salt; 4 tbsp lemon juice; 2 tbsp white wine vinegar; ¼ tsp ground black pepper; 1 tbsp unsalted butter or ghee; 1 tsp olive oil; ¼ tsp ground white pepper; 1 tsp ground allspice; 1 tsp salt; 1 green chilli, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

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 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 sau