Kawarma (Hummus with Lamb)
Kawarma is a delicious version of the classic chickpea dip. Tender, spiced ground meat with a zesty lemon herb sauce top creamy warm hummus!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups hummus ((See Note 1))
- 1 lb ground lamb ((or ground beef))
- 2 tbsp chopped fresh mint
- 2 tbsp chopped flat leaf parsley
- 1 tbsp white wine vinegar
- 1 tsp salt
- 1 tsp ground allspice
- 1 tsp zaatar spice ((See Note 2))
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/8 tsp ground nutmeg
- 1/4 cup flat leaf parsley (chopped )
- 1 jalapeño ( seeded and finely chopped)
- 4 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 garlic cloves ( minced)
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- 1 tbsp butter
- 1 tsp olive oil
- 1/4 cup chickpeas
- 1/4 cup pine nuts
Instructions
- 1
Mix all of the Lamb Mixture ingredients in a bowl thoroughly by hand. Cover and allow to marinate in the refrigerator for 30 minutes.
- 2
In a small bowl mix together the Lemon Herb Sauce ingredients and set aside to marinate.
- 3
In a small pan lightly dry toast the pine nuts until golden brown and season with kosher salt. Set aside.
- 4
Over medium-high heat in a large skillet or cast iron pan melt the butter and oil. Add the lamb meat mixture and brown, breaking up into small bits until cooked through, several minutes.
- 5
Using a large spoon scoop up some of the plain hummus and divide evenly over serving plates. Press down in center of hummus with spoon and rotate plate and spoon in opposite directions to swirl. Repeat with second hummus (Cilantro Jalapeño Hummus) if using, and top with cooked lamb mixture.
- 6
Spoon the lemon herb sauce on top and sprinkle the pine nuts and any reserved chickpeas (optional) for garnish. Serve with warm pita, pita chips or any Middle Eastern flatbread.