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Hummus Kawarma (Lamb) With Lemon Sauce From 'Jerusalem'

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Hummus Kawarma (Lamb) With Lemon Sauce From 'Jerusalem'

Ingredients

  • basic hummus, reserving 4 tbsp of the cooked chickpeas to garnish
  • chopped flat-leaf parsley, to garnish
  • 2 tablespoons pine nuts, toasted in the oven or fried in a little unsalted butter
  • kawarma
  • 10 1/2 oz/300 g neck fillet of lamb, finely chopped by hand
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground white pepper
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • good pinch of freshly grated nutmeg
  • 1 teaspoon crushed dried za’atar or oregano leaves
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter or ghee
  • 1 teaspoon olive oil
  • lemon sauce
  • 1/3 oz/10 g flat-leaf parsley, finely chopped
  • 1 green chile, finely chopped
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, crushed
  • 1/4 teaspoon salt
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Published 2014-09-09 12:35:21 (2 years ago).

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