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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.
2
Cups
20 minutes
Ingredients
-
½
pound 90 percent lean ground beef
-
¾
cup water
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I prefer ground lamb as the protein - maybe because when I've been served hummus with ground meat at local Middle Eastern eateries it is lamb they use. I also substitute Aleppo for cayenne just because we love Aleppo pepper at our house and keep a shaker on the counter tray next to the sumac, kosher salt and pepper mill. (If you're using cayenne, echoing Lenore P's recommendation to tread cautiously for the amount specified IF you're sensitive to heat. Otherwise - full throttle. ) If using lamb I omit the tomato paste. Otherwise, per recipe and after topping the hummus with the lamb mixture I like to sprinkle with a few toasted pine nuts. In the mode of everything is connected to everything else for quality matters, I've found the best ones are Turkish and sold online by a Lebanese American woman through her store.
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Spicy hot and delicious! I had to adjust the cayenne pepper because it was just too hot, and I really wanted to taste the other spices. Served with warm hummus and you have a great quick meal.