Hummus Kawarma Recipe

Hummus with lamb, sumac and pine nuts on a blue plate

Prep Time: 45

Cook Time: 10

Servings:

Calories: 390kcal

Author: Maureen Abood

The lamb is meant to be somewhat chewy and tangy with the lemon juice and sumac, making an extraordinarily delicious meal out of your hummus plate. Serve with pita bread.

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Ingredients

3 cups plain hummus
1 lb. lamb shoulder meat
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoons sumac
2 tablespoons extra virgin olive oil, plus more for finishing
1/4 teaspoon cinnamon
1/4 cup pine nuts, toasted
1/2 cup chopped herbs such as mint, cilantro, parsley, for garnish

Instructions

To make the lamb, cut the lamb shoulder into 1-inch pieces, cutting away excess fat and gristle.
In a medium bowl, combine the lamb with the lemon juice, minced or grated garlic, salt, and one tablespoon of the sumac. Stir well and let the mixture rest for 30 minutes at room temperature.
In a large sauté pan, heat the oil over medium high heat until hot but not smoking. Drain the meat and pat it lightly with a paper towel to dry it off so that the meat will brown properly.
Add the meat to the pan and sauté over high heat until the meat is completely browned and caramelized, 5-10 minutes. Season with the remaining tablespoon of sumac and cinnamon. Taste and adjust seasonings to taste.
Spoon the hummus onto 6 plates and make a well in the center of each with the back of a spoon. Place a spoonful of the lamb on top of each plate, and garnish with pine nuts, herbs, and a drizzle of olive oil. Serve immediately.

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