Hummus Kawarma (Lamb) with Lemon Sauce

Hummus kawarma is the Lebanese name given to freshly made hummus, topped with fried chopped lamb. It is a small meal or a starter in a bowl and one of the most sensational things you can put in your mouth. Have it with Na;ama's fattoush or a similar salad and pita. Ground lamb can be used instead of chopping the meat by hand, but it won't have quite the same gratifying texture. This dish also works well without lamb - just the hummus, chickpeas, lemon sauce and pine nuts.

Basic Hummus (see recipe) reserving 4 tbsp of the cooked chickpeas to garnish

chopped flat-leaf parsley, to garnish

2 tbsp pine nuts, toasted in the over or fried in a little unsalted butter.

KAWARMA

10 ½ oz neck fillet of lamb, finely chopped by hand

¼ tsp freshly ground black pepper

¼ tsp freshly ground white pepper

1 tsp ground allspice

½ tsp ground cinnamon

good pinch of freshly grated nutmeg

1 tsp crushed dried za-atar or oregano leaves

1 tbsp white wine vinegar

1 tbsp chopped mint

1 tbsp chopped flat-leaf parsley

1 tsp salt

1 tbsp unsalted butter or ghee

1 tsp olive oil

LEMON SAUCE

⅓ oz flat-leaf parsley, finely chopped

1 green chile, finely chopped

4 tbsp freshly squeezed lemon juice

2 tbsp white wine vinegar

2 cloves garlic, crushed

¼ tsp salt

Directions at keeprecipes.com

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