kawarma & hummus

kawarma & hummus

This Israeli dish is another must try! You can make it as a starter and serve some pita bread with it, or mix in some other small dishes for a shared food main course. My guests loved it, and so will yours …

Ingredients for 4 (as a starter)

  • Hummus (see the separate recipe in this blog)

  • Minced beef or lamb, about 300g

  • 0.5 TS black pepper

  • 0.5 TS cayenne pepper

  • 1 TS mild paprika

  • 1 TS cinnamon

  • 1 good pinch of nutmeg

  • 1 TS dried oregano

  • 1 TBS finely chopped fresh mint

  • 2 TBS finely chopped flat parsley (keep some to decorate)

  • 1 TS salt

  • 1 TBS tomato puree

  • Olive oil

  • Pine nuts to decorate


Prepare the hummus, set aside.

In a non-sticking frying pan, on medium heat, roast the pine nuts for about five to ten minutes. Shake the pan from time to time and make sure they don’t get burned. Set aside.

Mix all the above ingredients (except the oil) with the meat, use your hands, and let rest in the fridge for about 30 minutes.

In a non-sticking frying pan head some olive oil, then put the meat, and on high heat sear it, stir from time to time. If you use good quality fresh meat from the butcher, it is even better if the meat is not cooked all the way through, so just sear it for about two minutes and stir from time to time with a cooking spoon.

On top of the hummus, distribute the Kawarma, sprinkle some paprika and olive oil on top, and decorate with pine nuts and parsley.





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