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Lamb kebabs with hummus, masbacha and grilled pitta

Prep:

Cook:

Serves:

Photo: Ryan Bartley
Photo: Ryan Bartley

    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.

    Method
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