Mixing Bowl

Lamb and Hummus with Lemon Sauce

By SARAH RINGLER

Anovel combination of lemon dressing poured over crispy fried lamb on top of a smooth swathe of hummus makes a fairly simple dinner. Serve with warm pita bread, and you don’t even need utensils. The fried lamb and spices is a Middle Eastern inspiration called Kawarma. Chicken and beef can also be used.

Your favorite store-bought hummus will do, and will save you a lot of time. I included Yotam Ottolenghi’s hummus recipe because you might want to learn to make your own. It is very rich and mild— almost bland—and won’t fight with the flavors in the meat mixture. It has more tahini than some recipes. The garbanzo beans will need to soak overnight. The hummus can be made in advance but needs to be room temperature to serve with the meat and sauce.

This dish is fairly simple. You can use ground lamb but I think you have more flavor with bits of meat off of lamb chops or a roast. Za’atar is a spice and seed mixture that is usually made of dried thyme, oregano, sumac, salt and sesame seeds. It tastes great with warm pita bread dipped in olive oil. It is available at Staff of Life or you can make your own.

KAWARMA AND HUMMUS WITH LEMON SAUCE Hummus:

1 1/2 cups dried chickpeas/garbanzos beans 1 teaspoon baking soda 6 1/2 cups water 1 cup tahini paste 4 tablespoons freshly squeezed lemon juice 4 cloves garlic, crushed 6 1/2 tablespoons ice-cold water Salt

Kawarma:

1 pound lamb meat, cut into small strips 1/2 teaspoon freshly ground black pepper 1 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon 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 1 teaspoon olive oil

Lemon Dressing:

1/2 cup flat-leaf parsley, finely chopped 1 teaspoon fresh green chile—serrano or jalapeño—finely chopped 4 tablespoons freshly squeezed lemon juice 2 tablespoons white wine vinegar 2 cloves garlic, crushed 1/4 teaspoon salt

Garnish:

Chopped flat-leaf parsley 2 tablespoons pine nuts, toasted in the oven or fried in a little unsalted butter 4-6 pita breads microwaved or wrapped in aluminum foil and warmed in a 325-degree oven for 15 minutes.

For the hummus, you need to soak the chickpeas overnight. Wash them and then put in a large bowl. Cover with cold water to twice their volume. Leave to soak overnight.

The next day, drain the chickpeas. Measure out 6 1/2 cups of water. Put a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 and 40 minutes, depending on the type and freshness. When done, they should be tender, hold their shape and break up easily when pinched.

Drain the chickpeas. You should have roughly 4 cups. Place the chickpeas in a food processor and process until combined. Then, with the machine still running, add the tahini, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the iced water and mix for about 5 minutes, until you get a very smooth and creamy paste. Taste and adjust flavors.

Transfer the hummus to a bowl, cover with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate. To serve with this dish, make sure it comes to room temperature.

Marinate the lamb, by putting all

LAMB AND SPICES A spicy meat mixture called Kawarma tops a bed of creamy hummus. For a Middle Eastern-style dinner, just sprinkle with lemon dressing and serve with warm pita bread.

the ingredients, except the butter and oil, in a medium bowl. Mix well, cover, and allow the mixture to marinate in the fridge for 30 minutes.

While the meat marinates, make the lemon dressing. In a small bowl, mix all the ingredients. Taste and adjust flavors. Add more chopped chiles if desired.

To cook the meat, put butter and olive oil in a large frying pan over medium-high heat. Add the meat and stir fry until done to your personal taste.

To serve, spread the hummus over 4-6 plates leaving an indentation in the center of each. Spoon the warm lamb into the hollow. Drizzle generously with the lemon dressing and garnish with some parsley and the pine nuts. Serve with warmed pita bread. Serves 4-6 people.