The Lebanese Hummus with Lamb Meat Topping
As promised, I am sharing with you today our recipe of the Hummus topped with Meat. This particular version of our Hummus came to be as a simpler and healthier dish of the Hummus Awarma that uses a lot fat to cook the chunks of meat which is then preserved.
A lot would be half a kilo of sheep fat for one kilo of beef. The Awarma meat could be preserved up to one year; a culinary method that was used for the winters in our mountains. I tried the Hummus Awarma once in my childhood. I stick to the Hummus Bil-Lahmeh for my meat topping of the hummus.
The Hummus Bil-Lahmeh has a particular characteristic that makes it a succulent delight. The creamy texture of the hummus combined, at consumption, with the fragrant molasses-enhanced lamb and the crunchy pine nuts…. flavors and textures mixing on the pita bread and right into your mouth is an experience you will want to make it a habit.
We will be using the same Hummus Recipe of yesterday’s posting, and move into preparing the topping with this easy recipe.
The mixture is made from mince lamb cooked with onions, and flavor-boosted with Pomegranate Molasses, coriander, cinnamon, ground cumin and black pepper. Toasted Pine Kernels will be added at the end.
This is a very delicious dish that we eat with Lebanese Pita Bread, alone, in Mezza, or siding a main dish.
You will love it! Enjoy it!
Hummus Topped with Meat and Pine Kernels
- 250 gr Mince Ground Lamb
- 1 Onion (small) -- [or 1/2 medium] finely chopped
- 1/4 tsp Ground Cumin
- 1/2 tsp Pomegranate Molasses
- 1/4 tsp Ground Coriander
- 1 tbsp Vegetable Oil
- 1 dash Ground Cinnamom
- 1 dash Black Pepper
- 1 dash Salt to taste
- 1 tbsp Pine Kernels toasted
- 1 tbsp Parsley chopped finely
- Olive Oil Extra-Virgin; to drizzle.
Over medium heat, warm the oil and cook the onions to translucence. Mix in the Lamb meat, increase the heat to high, and cook the meat while pounding it quickly with the tip of your wooden spoon, and mixing. The aim is to get very small pieces of meat.
When the meat starts changing color, stir in the pomegranate molasses, and season with the spices and salt. Keep mixing over the heat for 2-3 minutes only. Turn off the heat, mix in the toasted Pine Kernels, and set aside.
Mix in the toasted Pine Kernels.
Place the hummus on a serving plate, and gently scoop in the Lamb mixture on the center. Drizzle some Olive Oil, and garnish it with the chopped parsley.
All this sounds so delicious! And it is!