Jordanian Cuisine
Hummus bil lahme
Spiced lamb ingredients:
- ½ lb lean lamb, cut
into small pieces.
- 1 tsp allspice.
- 1 tsp paprika.
- ½ tsp turmeric.
- ½ tsp cinnamon.
½ tsp cumin.
- 1 tsp salt.
- 1 tsp black pepper.
- 2 tbsp juice of 1
lemon.
- 2 tbsp olive oil.
- ½ cup toasted sliced
almonds
Hummus ingredients:
- 175 g dried chickpeas,
soaked in cold water overnight, or 800 g canned chickpeas.
- ¼ tahina paste.
- 2 garlic cloves,
chopped.
- 2 tbsp lemon juice.
- 2 tbsp extra virgin
olive oil.
- ¾ cup water.
- 1 tbsp ground cumin.
- 1 tsp salt.
- ¼ freshly ground black
pepper.
Hummus directions:
- Drain and rinse the
soaked chickpeas and put them in a saucepan.
- Cover with plenty of
water, bring to the boil and skim until clear.
- Cover and cook until
perfectly soft, about 1 hour.
- Alternatively, use a
pressure cooker, following the manufacturer’s instructions, cooking will take
about 20 minutes.
- Strain the chickpeas.
- If the tahina paste
appears separated in the jar, mix it properly first.
- Divide all the
ingredients into 2 batches and put the first batch in a food processor, then
process briefly.
- Ideally it should
still have some texture and should not be too solid.
- Taste and adjust the
seasoning with salt and pepper and blend again briefly.
- Transfer to a bowl and
repeat with the remaining ingredients.
Spiced lamb directions:
- Rub the pieces of lamb
with the spices, salt and pepper, and set aside in the refrigerator for at
least an hour.
- Heat a frying pan on
medium high with the oil.
- Sear the meat on all
sides until browned and cooked through.
- Squeeze the lemon
juice into the pan, swirl it around.
- Prepare the hummus by
spreading it out on a plate, making it thicker on the edges and shallower in
the center to make a space for the meat.
- Put the meat directly
on top of the hummus. Making sure you get all the juices.
- Sprinkle the plate with the almonds
and drizzle with more olive oil.
- Serve with pita or laffa bread.