📝 About This Recipe
Hummus Kawarma is the ultimate Levantine comfort food, elevating humble chickpea purée into a luxurious main event by crowning it with sizzling, spiced lamb. This dish celebrates the contrast between the cool, velvety smoothness of the hummus and the warm, aromatic richness of the 'Kawarma' (finely chopped lamb). It is a masterpiece of Middle Eastern hospitality, offering a symphony of textures and the warm embrace of baharat spices.
🥗 Ingredients
The Velvet Hummus
- 2 cups Chickpeas (cooked until very soft, or high-quality canned and rinsed)
- 1/2 cup Tahini (premium quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 cloves Garlic (crushed into a paste)
- 3-4 tablespoons Ice Water (to achieve the perfect emulsion)
- 1 teaspoon Sea Salt (to taste)
The Spiced Lamb (Kawarma)
- 300 grams Lamb Fillet or Leg (finely hand-chopped or coarsely ground)
- 1 tablespoon Ghee or Unsalted Butter (for authentic richness)
- 1 teaspoon Baharat (Middle Eastern 7-Spice) (contains cinnamon, allspice, and cloves)
- 1/4 teaspoon Ground Cinnamon (extra for depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish & Toppings
- 2 tablespoons Pine Nuts (toasted until golden)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Paprika or Sumac (for color and tang)
👨🍳 Instructions
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1
Begin by preparing the hummus. Place the cooked chickpeas in a food processor and process until a stiff paste forms.
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2
Add the tahini, crushed garlic, lemon juice, and salt. Process for another 2-3 minutes until the mixture is thick and smooth.
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3
With the processor running, slowly drizzle in the ice water one tablespoon at a time. This is the secret to a pale, light, and airy hummus texture.
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4
Taste the hummus and adjust the lemon or salt if necessary. Transfer to a bowl, cover, and set aside at room temperature.
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5
Prepare the meat by hand-chopping the lamb into very small, pea-sized cubes. This provides a much better texture than standard machine-ground meat.
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6
In a medium skillet, melt the ghee or butter over medium-high heat until it begins to shimmer.
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7
Add the pine nuts to the skillet and fry for 1-2 minutes, stirring constantly, until they are golden brown. Remove with a slotted spoon and set aside.
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8
In the same flavored fat, add the chopped lamb. Increase heat to high to ensure the meat browns and sears rather than steams.
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9
Cook the lamb for 5-7 minutes, breaking it up with a wooden spoon, until it is browned and slightly crispy on the edges.
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10
Stir in the Baharat, cinnamon, salt, and black pepper. Cook for another 60 seconds until the spices are fragrant and have toasted in the fat.
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11
To assemble, spread the hummus onto a large, flat serving plate. Use the back of a spoon to create a deep well or 'crater' in the center, swirling it toward the edges.
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12
Spoon the hot, spiced lamb and all its flavorful cooking juices into the center of the hummus well.
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13
Garnish generously with the toasted pine nuts, chopped parsley, and a dusting of sumac or paprika.
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14
Finish with a final, elegant drizzle of extra virgin olive oil over the hummus borders and serve immediately while the meat is still sizzling.
💡 Chef's Tips
For the smoothest hummus, overcook your chickpeas until they are almost falling apart; adding a pinch of baking soda to the boiling water helps break down the skins. If hand-chopping lamb, freeze it for 20 minutes beforehand to make it easier to slice into clean, tiny cubes. Always use high-quality tahini that tastes nutty and sweet, not bitter, as it is the backbone of the dish's flavor profile. Do not drain the fat from the cooked lamb—that spiced ghee is liquid gold and should be poured over the hummus for maximum flavor. If you don't have Baharat, make a quick mix of equal parts ground allspice, black pepper, and a pinch of cloves and nutmeg.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or freshly baked man'oushe for scooping. Accompany with a side of pickled turnips (torshi) or sharp green chilies to cut through the richness. A crisp Fattoush salad with lemon-sumac dressing provides a refreshing textural contrast. Pair with a glass of chilled Arak diluted with water and ice for an authentic Levantine experience. Add a side of sliced raw white onions and fresh mint leaves, which are traditional palate cleansers for this dish.