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

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