Lamb Side

Minced lamb and pine nut hummus

Name: Lamb and pine nut hummus recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil or ghee; 1 small onion, finely chopped; 1 tsp fried pine nuts; 250g lamb mince (see note); 1/2 tsp baharat (Middle Eastern spice blend, from specialty grocers); Hummus, to serve; 1 tsp ground sumac, to garnish

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Minced lamb and pine nut hummus — This is an edited extract from Rumi: Food of Middle Eastern Appearance by Joseph Abboud, published by Murdoch Books, AUD$39.99, available now. Photography by Armelle Habib.

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by Joseph Abboud

CHEF

Jan 10, 2024

“One of the most traditional hummus toppings. Ask for fatty mince.” – Joseph Abboud

2 tbs extra virgin olive oil or ghee
1 small onion, finely chopped
1 tsp fried pine nuts
250g lamb mince (see note)
1/2 tsp baharat (Middle Eastern spice blend, from specialty grocers)
Hummus, to serve
1 tsp ground sumac, to garnish

Method

1.

Heat the oil or ghee in a frypan over medium-high heat, then add the onion and fry until it begins to brown.
2.

If you haven’t pre-fried the pine nuts, you could use my mother’s trick and add raw pine nuts to the onion now. They will fry with the onions. If you have pre-fried the nuts, leave them until last to garnish. When pine nuts have also browned, add the mince. This will stop the nuts from burning.
3.

Smash up the mince as it cooks, and season with 1 tsp salt flakes and baharat. Cook gently, stirring occasionally, for 5-10 minutes until liquid evaporates and mince is frying in fat.
4.

Spread your hummus on a plate or in a wide bowl, making a large indent. Spoon your minced lamb over the top and garnish with sumac and fried pine nuts.