You can find the North African spice ras-el-hanout (which translates to mean, literally head of the shop) in most large supermarkets or online.

Serves 4

INGREDIENTS
For the lamb kebabs
2 onions
1 kg minced lamb
25g chopped flat leaf parsley
2 tbsp ras-el-hanout
1 tbsp salt

For the hummus
2kg chickpeas soaked overnight, plus 800g liquid they were soaked in
1tbsp baking soda
30g garlic cloves
16g sugar
12g lemon juice
36g salt
800g unprocessed tahini
30g olive oil

For the masbacha
150g chickpeas, soaked overnight
1 tsp baking soda
1 tomato, cubed
1 finely-chopped onion
Juice and rind from 2 lemons
A little chopped red chilli pepper
½ tsp paprika
½ tsp cumin
2 cloves of garlic
1 tsp salt
1 tsp sugar

For the pitta garnish
1 pitta bread quartered
1 tbsp olive oil
1 tsp za’atar
1⁄2 tsp crushed garlic

METHOD

For the kebabs: mix all the ingredients, ensuring the flavourings are well rubbed into the meat, season, leave to marinate for at least 30 minutes then assemble on skewers.

Griddle on a very high heat or fry for 2-3 minutes per side.

For the hummus: cook the chickpeas with the baking soda until soft and crumbling. Strain and keep the cooking liquid.

In a food processor, blend the cooked chickpeas with garlic, sugar, salt and lemon juice while gradually adding the cooking liquid. Add the tahini gradually. Then add the oil gradually, while processing, until absorbed, and continue for two more minutes until the mixture is very smooth.

For the masbacha: soak the chickpeas in water for 24 hours, strain and wash. Put in a saucepan and cover with water; add baking soda and cook for 1 and a half hours until soft.

Add all other ingredients and cook for a further 10 minutes.

For the pitta garnish: mix oil, za’atar and garlic; spread on the pitta and grill in a hot oven (200°C) for 3-4 minutes until the pitta is toasted.

Put a pile of hummus on each of 4 plates, top with masbacha, a kebab and the pitta garnish.