Daily Hampshire Gazette - Established 1786
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Layered Hummus and Meat With Fried Pita

Serves: 8
Preparation time:
35 minutes

Total time: 35 minutes

This dish is seasoned with Seven Spice - a blend of allspice, black pepper, cinnamon, cloves, ginger, salt and other spices. Look for it at Middle Eastern stores or in the ethnic aisle of some grocery stores.

PITA

3 cups fried pita chips

HUMMUS

1 can (28 ounces) chickpeas, drained

2 cloves garlic, peeled

2 to 4 tablespoons olive oil

¼ cup tahini (or more as needed)

Lemon juice to taste

Salt to taste

MEAT LAYER

2 tablespoons olive oil

1 tablespoon butter

1 medium red or white onion, peeled, diced

1 pound ground lamb

Salt to taste

Cinnamon to taste

Seven Spice seasoning to taste

GARNISH

Pine nuts

Fresh pita bread

Sprinkle about a 1-inch layer of fried pita in the bottom of a 9-inch-by-9-inch-by-2-inch square dish. Set aside.

To prepare the hummus: In a food processor fitted with the steel blade, place the chickpeas and garlic. Pulse a few times to process the chickpeas. Add the tahini and olive oil and process the mixture until it’s smooth and creamy, adding more tahini and olive oil if needed to achieve that consistency. Season with lemon juice and salt to taste. Set aside.

To prepare the meat layer: In a medium skillet, heat the olive oil and butter over medium heat. Add the onion and sauté until just tender. Add the lamb, brown and cook. Season the mixture with salt, cinnamon and Seven Spice.

Spread a layer of the hummus evenly on top of the pita chips. Top with the ground meat mixture. Garnish with pine nuts and serve immediately with fresh pita.

From and Jamiley Cheikh, Dearborn.

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