Hummus Bowl With Spiced Lamb
Add garlic and baharat and cook, stirring, until fragrant, about 1 minute more; season with salt and pepper, if needed.
Ingredients :
- 2 cups white wine vinegar
- 1/2 cup granulated sugar
- 2 Tbsp. kosher salt
- 1 Tbsp. coriander seeds, crushed
- 1 tsp. ground turmeric
- 1/2 large red onion, thinly sliced
- 2 carrots, peeled, thinly sliced crosswise on the diagonal
- 1 jalapeño, thinly sliced crosswise
- 4 oz. sweet mini peppers, thinly sliced crosswise
- Spiced Lamb & Assembly
- 1 Tbsp. extra-virgin olive oil
- 1 lb. ground lamb
- 1/2 large red onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 Tbsp. Baharat spice mix
- 2 containers store-bought or homemade hummus
- Fresh cilantro and/or mint leaves, for serving
- 4 whole wheat pita, warmed
Directions :
- In a medium saucepan over high heat, bring vinegar, sugar, salt, coriander, turmeric, and 1 cup water to a boil. Remove saucepan from heat.
- Stir in onion, carrots, jalapeño, and mini peppers. Let sit, stirring occasionally, at least 30 minutes or up to 1 day.
- In a large skillet over medium-high heat, heat oil. Add lamb and onion; season with salt and pepper. Cook, breaking lamb up into large pieces, until lamb is well browned and cooked through, 8 to 10 minutes.
- Add garlic and baharat and cook, stirring, until fragrant, about 1 minute more; season with salt and pepper, if needed.
- Divide hummus between shallow bowls. Top with lamb and cilantro. Serve with pita and pickles alongside.
