Recipe: Lamb with pine nut topping


This is the classic Lebanese way of serving meat with hummus.

Serves: 4

1 tbsp olive oil
1 large red onion, finely chopped
500g minced lamb
1½ tbsp olive oil
450ml lamb stock
85g bulghur wheat
2 tsp ground cumin
1½ tsp ground cinnamon
½ tsp chilli powder
1 tsp granulated sugar
Sea salt and freshly ground black pepper
55g pine nuts, toasted
450g hummus

Paprika, to taste

● Heat the oil in a large frying pan, add the onion and fry over a medium heat for 5 minutes, stirring until just beginning to brown around the edges. Add the lamb and olive oil and fry, stirring from time to time and breaking up the mince with a wooden spoon until browned and tender.

● Bring the stock to the boil in a pan, add the bulghur wheat, cover, lower the heat and simmer for 10 minutes until just tender with enough stock to keep the bulghur wheat moist.

● Add the cumin, cinnamon and chilli powder to the mince, stir in the sugar and season with salt and pepper. Cover and cook for 10 minutes. Tip the bulghur wheat and stock into the mince, with about two-thirds of the pine nuts. Stir together, cover and cook gently for 10 minutes.

● Spoon on to serving plates spread with hummus, then sprinkle with the rest of the pine nuts. Add a spoonful of tahini, sprinkle with a little paprika to garnish and serve.

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