Spiced Beef Topping for Hummus (Kawarma)
Warm ground meat toppings lend rich, savory notes to hummus, and makes it a more robust meal. Our inspiration was kawarma, which uses ground lamb. We found beef was just as delicious. Use a wand-style grater to finely grate the garlic. The raw meat mixture can be combined up to an hour ahead and refrigerated until ready to cook. It also can be cooked ahead and refrigerated (minus the lemon and parsley), then reheated in a skillet or microwave just before serving. Finish with the lemon juice and parsley.
Ingredients
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½
pound 90 percent lean ground beef
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¾
cup water
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2
garlic cloves, grated
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2
teaspoons sweet paprika
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¾
teaspoon kosher salt
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½
teaspoon cinnamon
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½
teaspoon ground cumin
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½
teaspoon dried oregano
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½
teaspoon cayenne pepper
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½
large yellow onion, finely chopped (about 1 cup)
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1
tablespoon extra-virgin olive oil
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2
tablespoons tomato paste
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2
tablespoons chopped fresh parsley or mint
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1½
teaspoons lemon juice
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Tahini, to serve
Directions
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01In a medium bowl, use your hands to mix together the beef, paprika, salt, cinnamon, cumin, oregano, cayenne, garlic and 2 tablespoons water.See It
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02In a 10-inch skillet over medium-high, add the ground beef mixture, the onion and olive oil. Cook, stirring occasionally and breaking up the meat, until the onion is softened and the beef is no longer pink, 6 to 8 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.See It
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03Add the remaining 10 tablespoons water and cook, scraping the pan, until the water has evaporated and the mixture begins to sizzle, about 5 minutes. Off heat, stir in the lemon juice and parsley. Taste and season with salt. Spoon over hummus, then drizzle with tahini.See It
