📝 About This Recipe
This luxurious spread is a sophisticated take on Middle Eastern flavors, blending tender, slow-cooked lamb with the earthy crunch of toasted walnuts and the bright acidity of pomegranate. Infused with a warm 'Baharat' spice blend and finished with velvety clarified butter, it offers a complex profile that is both rustic and refined. Perfect for elegant entertaining, this spread captures the essence of Levantine hospitality in every savory bite.
🥗 Ingredients
The Meat Base
- 1 pound Ground Lamb (high quality, ideally 80/20 lean-to-fat ratio)
- 2 tablespoons Olive Oil (extra virgin)
- 1 medium Yellow Onion (very finely minced)
- 4 cloves Garlic (pressed or minced into a paste)
Spice & Texture
- 1/2 cup Walnuts (toasted and finely chopped)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Allspice
- 1/2 teaspoon Smoked Paprika
- 2 tablespoons Pomegranate Molasses (adds essential tang)
- 1/4 cup Greek Yogurt (full fat, for creaminess)
- to taste Kosher Salt & Black Pepper
The Garnish
- 2 tablespoons Fresh Mint (finely chiffonaded)
- 1/4 cup Pomegranate Arils (for a pop of color and juice)
- 1 tablespoon Pine Nuts (lightly toasted)
- 2 tablespoons Clarified Butter (melted, to seal the top if storing)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the minced onion and sauté for 8-10 minutes until soft and translucent, but not browned.
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2
Increase the heat to medium-high and add the ground lamb. Break it up with a wooden spoon into very small crumbles. Cook until the lamb is thoroughly browned and the released juices have mostly evaporated.
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3
Stir in the garlic, cumin, cinnamon, allspice, and smoked paprika. Toast the spices with the meat for 2 minutes until incredibly fragrant.
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4
Season generously with salt and black pepper. Stir in the pomegranate molasses, scraping the bottom of the pan to release any flavorful browned bits (fond).
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5
Reduce heat to low and cook for another 5 minutes to allow the flavors to meld. Remove from heat and let the mixture cool for about 15 minutes.
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6
Transfer the lamb mixture to a food processor. Pulse 5-6 times to achieve a coarse, spreadable paste. Do not over-process; you want some texture remaining.
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7
Transfer the lamb to a mixing bowl. Fold in the Greek yogurt and the finely chopped toasted walnuts until well combined.
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8
Taste and adjust seasoning. You may want an extra drizzle of pomegranate molasses if you prefer more tang.
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9
Pack the mixture into a ceramic ramekin or a small serving bowl, smoothing the top with the back of a spoon.
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10
If serving later, pour the melted clarified butter over the top to seal. Refrigerate for at least 2 hours to allow the flavors to develop and the texture to firm up.
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11
Before serving, bring the spread to room temperature for 20 minutes. Garnish with fresh mint, pomegranate arils, and toasted pine nuts.
💡 Chef's Tips
For the best flavor, use freshly toasted walnuts; the oils make a massive difference in the aroma. If the mixture feels too dry after processing, add a tablespoon of extra virgin olive oil or an extra dollop of yogurt. Avoid using extra-lean lamb; the fat is necessary to carry the spices and provide a silky mouthfeel. Always serve at room temperature; if served straight from the fridge, the lamb fat and butter will be too firm to spread easily. Store in an airtight container for up to 3 days, but always refresh the herb garnish just before serving.
🍽️ Serving Suggestions
Warm, pillowy pita bread or crisp lavash crackers are the perfect vessel. Serve alongside a bowl of brined Kalamata olives and pickled red onions. Pairs beautifully with a chilled glass of Rosé or a light, peppery Syrah. Add a side of sliced Persian cucumbers and radishes for a refreshing, crunchy contrast. Use any leftovers as a rich stuffing for roasted piquillo peppers.