Hummus bil Lahme (Hummus with meat)

This is a recipe originally from Yotam Ottolenghi, but I ate it a coupe of time when I was travelling. Here I use a nice cut of lamb.

In middle Eastern restaurant you will find mostly minced meat instead. Also good, but different.

My daughter's favorite recipe

This is – hands down – one the best oriental recipes that I know. it combines the creamy taste of hummus with the acidic taste of the meat. The many spices give an incredible mix of flavours.

Take a big enough plate

The lemon sauce - that is crucial - tends to overflow the plate... and then the table. Be advised to take a bîg enough plate.

Ingredients

For 6 people:

See basic recipe of hummus (https://www.danieats.com/post/hummus-base-recipe)

Meat:

800 g back of lamb (alternatively lamb entrecote), finely chopped

1 teaspoon of black pepper

2 teaspoons of piment

1 teaspoon of cinnamon

½ teaspoon of nutmeg

2 teaspoons of Za’atar (or origano)

2 teaspoons of salt

2 tablespoons of chopped mint

2 tablespoons of chopped parsley

2 tablespoons of white wine vinegar

Olive oil

Lemon sauce:

20 g of chopped parsley

1 chipped chilies (red or green)

8 tablespoons of lemon juice

4 tablespoons of white wine vinegar

4 crushed garlic cloves

1 tablespoon of salt

20 g of roasted pine nuts

Preparation

Mix the meat with all spices except the oil. Leave it to marinade for one hour or more.

In the meantime, mix all ingredients of the lemon sauce. Put aside.

Heat up in a large pan some oil, use high heat and sear the meat (in batches) for one to two minutes. Put aside.

Prepare individual plates with the hummus, but leave enough place in the middle to place the meat in. Drizzle the meat with the sauce.