published May 02, 2022 Lebanese dishes never fail to be filling, flavorful, and full-bodied with a delicious palette of spices and seasonings. Kawarma, or hummus with lamb, is no exception to that rule. My own ground lamb recipe is absolutely stuffed with a mix of Middle Eastern and Mediterranean spices for a rich, strong flavor. The hummus is perfectly creamy and nutty, and the whole thing is topped with a zesty (and spicy!) lemon sauce that brightens your whole plate. This ground lamb recipe uses my own Lebanese Zaatar Spice Blend, which is so easy to make at home and in bulk that I’m not sure why you’d ever buy it in a store. I also recommend using my homemade hummus, and serving with this Middle Eastern pita bread. Feel free to use just plain hummus for this, but, as pictured, I make a cilantro jalapeno flavored one. To the hummus (recipe or store bought): remove half from food processor and reserve. Add 1 bunch cilantro and 2 jalapeños (seeded) and puree with remaining hummus. Use both in this recipe (plain and green).
Kawarma
Cuisine: Levantine / Middle Eastern What is kawarma? Kawarma is the name for a dish of hummus with meat. In this case, seasoned lamb, fresh herb sauce, and garnishes. Common garnishes include fresh parsley and mint, along with crunchy toasted pine nuts.
INGREDIENT NOTES AND SUBSTITUTIONS
Hummus – Make fresh or buy plain from the store I make mine with 2 different flavored hummus, from one batch. Puree half with cilantro and seeded jalapeños, and serve each with the meat.Seasoned Ground Lamb – A savory, earthy protein that we’ll saute in butter and olive oil. It is particularly delicious when seasoned with bold, grassy ingredients:Mint – Fresh, cooling, and sweet. Parsley – A peppery herb that’s aromatic and bright. Swap out with cilantro if you need to find a substitute.White Wine Vinegar – Tangy and a bit fruity. You can use red wine or rice vinegar as a substitute.Ground Allspice, Cinnamon, & Nutmeg – This combination of earthy, warm spices adds a variety of bitter, fruity, woody, and sweet flavors. Zaatar Spice – A basic Lebanese spice blend. Rather than purchase a dull, pre-made mix, try making your own!Black & White Pepper – Two different kinds of heat to add complexity to the dish.Lemon Herb Sauce – A simple mix of lemon juice, parsley, white wine vinegar, and a couple more ingredients for a unique kick:Jalapeño – Seeded, not too spicy, but still pleasantly hot.Minced Garlic – Sharp and pungent.Red Pepper Flakes – This seasoning gives an even, peppery heat. You could opt for cayenne pepper instead.Garnish – Top with toasted pine nuts and leftover chickpeas.
Kawarma Recipe Video
Making this recipe is really rather easy, but if visuals help you, definitely check out the video tutorial in the recipe section at the bottom of the post.
HOW TO MAKE KAWARMA
Can you make kawarma with meat other than lamb?
Absolutely! I’ll start off by saying that the bold spice blend used in my ground lamb recipe is best suited for that particular protein, so you might want to alter some ingredients for your meat of choice. Beef is the best meat substitute in this recipe. Ground chicken or turkey are also excellent, lean substitutes.
How long is kawarma good in the fridge?
The homemade hummus with lamb used in this recipe will last in your refrigerator for up to 4 days.
Should kawarma be eaten warm or cold?
Dealer’s choice! The ground lamb, in my opinion, is best when warm, but I do know several people who like to eat their hummus with lamb cold. I prefer the hummus room temperature and the lamb mixture just cooked! Warm kawarma served with warm pita is unmatched, but lavash is another bread substitute!
This post, originally published on Silk Road Recipes Jan. 20, 2021, was last updated with new content, photos and/or video in May, 2022.
