Hummus Bil Lahma

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This popular way of eating hummus with lamb is from Damascus, and is adapted from Imad’s Syrian Kitchen.  It makes 4 meze servings or 2-3 main course servings, both with khubz or pita breads. It takes about half an hour to make the topping for the hummus.

The recipe calls for Baharat, a Syrian spice blend.  Imad suggest garam masala as a substitute.  I used the Moroccan spice mix Ras El Hanout, which I had on hand and which seems to be very similar.

Store-bought or home-made hummus (about 1 cup)

2 Tbs. ghee or unsalted butter

1 onion, diced

8 oz. ground lamb

1 tsp. Baharat (or garam masala or Ras El Hanout)

1/3 cup toasted pine nuts

Pinch of sumac

1 Tbs. chopped fresh parsley

Aleppo pepper to taste

Salt and black pepper to taste.

In a large skillet, heat the ghee or butter over medium heat.  Add the onion and fry until translucent.  Add the ground lamb and Baharat with Aleppo pepper and salt and pepper.  Cook, stirring frequently, breaking up the lamb into small pieces, until the lamb is cooked through, but not browned.  Stir in the pine nuts.  Check for seasoning.

Warm the hummus in the microwave to warm room temperature.

Plate the hummus on a serving platter or individual plates.  Top with the lamb mixture.  Sprinkle with the sumac and parsley.  Serve with pita or khubz.


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