Friday, February 15, 2013

Hummus with Naan and Spiced Meat

Spiced meat is awesome with hummus and the Naan provides a delightful utensil for scooping it up.
MMMMM Delish.

There are sooooo many recipe variations but here is the one my family likes best.

This dish is highly adjustable to taste preference and availability of ingredients.
You can substitute beef for lamb or any flat-bread for the Naan.

Spiced Meat


2 lbs of finely diced lamb, beef, or other meat although lamb or beef are the best for flavor.
1 large onion finely diced
1 bulb garlic finely chopped
1 tbsp flour

2 tbsp olive oil
1/4 cup lemon juice
1-2 tbsp Baharat Spice mix (recipe below)

My Baharat Mix
2 part each: Allspice, paprika
1 part each: tumeric, clove, nutmeg
Salt and pepper to taste
Star anise to taste (optional but nice)
Cardamon (I used whole cardamon, 2 pods)


Preheat skillet or pot to medium high heat with oil.
In separate large bowl mix together the meat, spices and onion, garlic and flour.
Brown meat mixture in pan. When cooked through, add lemon juice and cover and simmer on low for about an hour. Mixing occasionally. You can serve it if the meat has cooked all the way but the extra cover and simmer time gets the meat nice and soft and lets all the awesome flavors blend and soak in.



3 cups flour (plus some extra for rolling)
2 1/2 tsp or 1 package of instant yeast
1 tbsp sugar or honey
1 tsp salt
1/4 cup olive oil
1/2 cup plain yogurt
1 egg
1/2 cup warm water


In large mixing bowl, combine flour, yeast, sugar (or honey), and salt
In separate bowl combine egg, oil, yogurt and water.
Slowly add the wet to the dry ingredients, blend well.
Divide dough into about 24 equal pieces and let each piece rise till double.
Roll each piece into a thin disk about 1/8 inch thick.

Cook on a greased skillet over medium high heat till done on each side (about 60 seconds total).



3 cans chickpeas (about 5-6 cups)
2-3 tbsp roasted sesame seeds (or about 1 tsp sesame oil)
6 large cloves garlic (about 2 tbsp crushed)
1 tsp salt
1/2 cup olive oil
1/4 cup lemon juice

Optional ingredients:
roasted red pepper, cayenne pepper, cilantro, pepper, yogurt


In food processor, add chickpeas, sesame, garlic, salt, and process on pulse to chop the peas.
Add the lemon juice and process continually, adding oil slowly until smooth.

toasting seeds

Add or subtract the following according to your taste.

Garlic - more makes it spicy

Lemon juice - gives it tang and acidity

Sesame - a toasty aromatic flavor

Greek plain yogurt will give it more moisture, tang and smoothness

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1 comment:

  1. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick


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