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Minced prawn and coriander hummus

Name: Prawn and coriander hummus recipe
Yield: 6
Ingredients: 80ml olive oil; 1 small onion, finely diced; 4 garlic cloves, finely minced; 250g finely chopped prawns; 1/2 tsp baharat (Middle Eastern spice blend, from specialty grocers); 1 tsp salça (Turkish red pepper paste, see note); Juice of 1/2 lemon, plus extra, to serve; Hummus, to serve; 1 tsp Turkish chilli powder (from specialty grocers), to garnish; 1/4 bunch coriander, shredded

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Minced prawn and coriander 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

“A play on the traditional minced lamb, and based on the ‘Bosphorus’ pide at the Moor’s Head in Melbourne, this version uses prawns, garlic and coriander.” – Joseph Abboud

1/3 cup (80ml) extra virgin olive oil
1 small onion, finely diced
4 garlic cloves, finely minced
250g finely chopped prawns
1/2 tsp baharat (Middle Eastern spice blend, from specialty grocers)
1 tsp salça (Turkish red pepper paste, see note)
Juice of 1/2 lemon, plus extra, to serve
Hummus, to serve
1 tsp Turkish chilli powder (from specialty grocers), to garnish
1/4 bunch coriander, shredded

Method

1.

Heat the oil in a frypan over a medium heat then add the onion and fry gently. Add the garlic just before the onion starts to brown and fry for about 10 seconds.
2.

Add the prawns, season with 1 tsp salt flakes and baharat, then turn heat down to low and cook for 3-4 minutes, stirring and scraping the bottom of the pan.
3.

Add the salça and cook for 4-5 minutes, scraping the bottom of the pan. Remove from the heat and deglaze the pan with the lemon juice.
4.

Spread hummus on a plate or in a wide bowl, making a large indent. Spoon minced prawn over the top and garnish with Turkish chilli and fresh coriander leaves, plus an extra squeeze of lemon.