Hummus with spiced marinated lamb and pine nuts

Hummus with spiced marinated lamb and pine nuts

By
From
Saha
Serves
6
Photographer
Matt Harvey

This is a variation on the classic Lebanese dish lamb shawarma, which you simply can’t miss if you go to the Middle East – just follow your nose. The lamb is sliced straight into Arabic bread that’s smeared with hummus and topped with a few sliced onions and some pickled vegetables. You might also find a similar version of this dish on the mezze table called hummus bi lahm: hot fried minced lamb and chickpeas tipped onto a dish of hummus.

Spice marinade

Ingredients

Quantity Ingredient
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon crushed black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 lemon, juiced
100ml olive oil
200g lamb loin, cut into thin strips
500g Hummus bi tahini
2 tablespoons pine nuts, toasted
extra-virgin olive oil
Parsley and purple onion relish

Method

  1. Combine the spices, lemon juice and olive oil to make the marinade. Put the lamb strips into a shallow dish and pour on the marinade. Toss them around so they are well coated, then cover and refrigerate for 6–12 hours.
  2. Let the meat come to room temperature. Heat a griddle pan as hot as you can – it should be smoking hot – and sear the lamb strips for 2 minutes or so, until they are just cooked through. Leave the meat to cool slightly while you toast the pine nuts.
  3. To serve, put the hummus into a serving dish, make a well in the middle and stack the lamb strips into a little tower. Scatter on the pine nuts and drizzle generously with extravirgin olive oil. Serve with the relish and lots of warm Arabic bread.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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