Hummus with spiced marinated lamb and pine nuts

Hummus with spiced marinated lamb and pine nuts

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Minced lamb manoushi
Hummus with tahini
see method for other ingredients

Method

  1. Heat a splash of extra-virgin olive oil in a hot frying pan and fry 1 quantity Minced lamb manoushi filling for 5 minutes, stirring continuously, until well browned. Leave the meat to cool slightly while you toast 2 tablespoons pine nuts. To serve, put 500 g Hummus with tahini into a serving dish, make a well in the centre and mound in the spicy mince. Scatter on the pine nuts and drizzle generously with extra-virgin olive oil. Serve with Onion and sumac salad and lots of warm Arabic flatbread.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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