📝 About This Recipe
Hummus Kawarma is the crowning jewel of Levantine mezze, elevating humble chickpea purée into a decadent, soul-warming meal. This dish features a velvet-smooth, warm hummus base topped with 'Kawarma'—tender nuggets of lamb fried in their own fat and seasoned with a complex blend of warm Middle Eastern spices. The contrast between the cool, creamy tahini-rich base and the sizzling, spiced meat creates an unforgettable sensory experience that is both rustic and refined.
🥗 Ingredients
The Hummus Base
- 2 cups Cooked Chickpeas (very soft, skins removed for extra smoothness)
- 1/2 cup Tahini (high-quality Lebanese or Palestinian brand)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 cloves Garlic (crushed into a paste with a pinch of salt)
- 2-4 tablespoons Ice Water (to achieve the perfect aerated texture)
- 1 teaspoon Sea Salt (to taste)
The Kawarma (Lamb Topping)
- 300 grams Lamb Backstrap or Shoulder (hand-diced into 1cm cubes)
- 2 tablespoons Ghee or Clarified Butter (traditional for frying)
- 1 teaspoon Baharat (Middle Eastern Seven Spice) (contains cinnamon, allspice, cloves, etc.)
- 1/4 teaspoon Cinnamon (ground)
- 2 tablespoons Pine Nuts (toasted until golden)
Garnish and Finish
- 2 tablespoons Extra Virgin Olive Oil (fruity, high-quality)
- 1 handful Fresh Parsley (finely chopped)
- 1/2 teaspoon Sumac (for a tangy finish)
- 1/4 teaspoon Paprika (sweet or smoked)
👨🍳 Instructions
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1
Place the cooked chickpeas in a food processor and process until a thick, somewhat grainy paste forms.
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2
Add the tahini, lemon juice, garlic paste, and salt. Process for 3-5 minutes until the mixture begins to look smooth.
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3
While the processor is running, slowly drizzle in the ice water one tablespoon at a time. This aerates the hummus, turning it from a heavy paste into a light, whipped cream-like consistency. Set aside at room temperature.
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4
In a small skillet over medium heat, add 1/2 tablespoon of ghee and the pine nuts. Toast, stirring constantly, for 2 minutes until golden brown. Remove and set aside on a paper towel.
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5
Increase the heat to medium-high and add the remaining ghee to the same skillet.
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6
Add the diced lamb to the hot pan. Let it sear undisturbed for 2 minutes to develop a deep brown crust.
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7
Stir the lamb and cook for another 3-4 minutes until the meat is cooked through but still tender.
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8
Sprinkle the Baharat, cinnamon, and a pinch of salt over the lamb. Toss for 30 seconds until the spices are fragrant and have bloomed in the fat.
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9
To plate, spread a generous amount of hummus onto a shallow wide bowl. Use the back of a spoon to create a deep 'well' or circular trough in the center.
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10
Spoon the hot lamb and all the spiced fat from the pan directly into the center of the hummus well.
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11
Garnish with the toasted pine nuts, a dusting of sumac, paprika, and the freshly chopped parsley.
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12
Finish with a final drizzle of extra virgin olive oil and serve immediately while the meat is still sizzling.
💡 Chef's Tips
For the smoothest hummus, boil canned chickpeas with a pinch of baking soda for 15 minutes until they are falling apart before blending. Always use ice-cold water when blending; it reacts with the tahini to create a beautiful pale, fluffy texture. Don't overcook the lamb; hand-diced meat cooks much faster than ground meat and should remain juicy. If you cannot find Baharat, a mixture of equal parts allspice and black pepper with a pinch of cloves is a great substitute. Always serve this dish warm; the contrast between the lukewarm hummus and hot lamb is essential.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or 'Khubz' for scooping. Pair with a side of pickled turnips (LIFT) and fresh radishes for crunch and acidity. A crisp salad like Fattoush or Tabbouleh provides a refreshing counterpoint to the rich lamb. Accompany with a glass of Araq or a cold, dry Lebanese white wine like a Chateau Musar Jeune White.