Appetizers
This Saudi-style warm hummus makes good use of leftover cooked lamb. Spread a smooth chickpea and tahini paste on a plate, then top it with lamb browned with cumin and crisp pine nuts. Warm hummus is often served this way at Saudi tables.
Blend the chickpeas, tahini, lemon juice, garlic, salt and some of the olive oil into a smooth mash.
Brown the leftover lamb in olive oil with cumin and Turkish red pepper flakes.
Toast the pine nuts in a dry frying pan until golden.
Spread the mash onto a plate and arrange the browned lamb and pine nuts on top. Drizzle with olive oil and serve.
If the chickpeas are not boiled until soft enough, the hummus will be grainy rather than smooth. Allergens: contains sesame and pine nuts.
Nohutları yeterince yumuşak haşlamamışım, blenderdan geçirince humus pürüzsüz olmadı, tanecikli kaldı. Kuzu eti güzeldi ama humusun dokusu beklediğim gibi olmayınca genel sonuçtan pek memnun kalmadım.
Kalan kuzu etini böyle değerlendirmek harika bir fikirmiş, kavururken kimyonun kokusu mutfağa yayıldı. Çam fıstığını biraz fazla kavurdum ama humusun kıvamı yine de çok iyiydi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.