Hummus Kawarma

Serves: 4–6 

Ingredients - Kawarma (Spiced Lamb)

300g lamb or mutton mince
1 small onion finely diced
1 tsp salt
½ tsp black pepper
1 tsp allspice
½ tsp cinnamon
Pinch nutmeg
1 tsp za’atar or oregano
Parsley
2 tbsp ghee or butter
1 tbsp olive oil

Sauce

4 tbsp Lemon juice
2 tbsp White wine vinegar
4 cloves of Garlic crushed
Fresh red chilli finely chopped
15 g of Parsley chopped
Elle olive Olive oil
Pinch salt

Method

  1. Heat the ghee and olive oil in a frying pan over medium-high heat. Add the onion and cook until softened.
  2. Add the lamb or mutton mince and break it up with a spoon. Cook until browned and beginning to crisp around the edges.
  3. Stir in the salt, pepper, allspice, cinnamon, nutmeg and za'atar. Cook until fragrant.
  4. Remove from the heat and stir through the chopped parsley.
  5. In a small bowl, combine the lemon juice, white wine vinegar, garlic, chilli, parsley, olive oil and salt. Stir well.

Serve

To serve, spread the hummus across a shallow serving plate, creating gentle swirls with the back of a spoon. Top with the warm kawarma, then spoon over the lemon, garlic and chilli dressing. Finish with fresh parsley, toasted pine nuts and a generous drizzle of Elle Olive olive oil. Serve alongside warm pita bread.


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