Hummus Kawarma de Ale CC Octubre casa de Ale

Ingredients

• Basic Hummus, reserving 4 tbsp of the cooked chickpeas to garnish
• Chopped flat-leaf parsley, to garnish
• 2 tablespoons pine nuts, toasted in the oven or fried in a little unsalted butter
• Kawarma
• 10 1/2 oz/300 g neck fillet of lamb, finely chopped by hand
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• Good pinch of freshly grated nutmeg
• 1 teaspoon crushed dried za’atar or oregano leaves
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped mint
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon salt
• 1 tablespoon unsalted butter or ghee
• 1 teaspoon olive oil
•  Lemon Sauce
• 1/3 oz/10 g flat-leaf parsley, finely chopped
• 1 green chile, finely chopped
• 4 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 2 cloves garlic, crushed
• 1/4 teaspoon salt
• Procedure

1. To make the kawarma, place all the ingredients apart from the butter or ghee and oil in a medium bowl. Mix well, cover, and allow the mixture to marinate in the fridge for 30 minutes.
2. 2
   Just before you are ready to cook the meat, place all the ingredients for the lemon sauce in a small bowl and stir well.
3. 3
   Heat the butter or ghee and the olive oil in a large frying pan over medium-high heat. Add the meat in two or three batches and stir as you fry each batch for 2 minutes. The meat should be light pink in the middle.
4. 4
   Divide the hummus among 6 individual shallow bowls, leaving a slight hollow in the center of each. Spoon the warm kawarma into the hollow and scatter with the reserved chickpeas. Drizzle generously with the lemon sauce and garnish with some parsley and the pine nuts.