Recipe provided by | RUSTIC JOYFUL FOOD
Servings: 4-6
INGREDIENTS
THE LAMB
1 pound ground American Lamb
1/2 cup chopped onion
2 tablespoons olive oil
1 teaspoon tomato paste
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon cumin
3 garlic cloves, crushed and chopped
1 teaspoon crushed Aleppo pepper (paprika is a great substitute)
Kosher salt and pepper to taste
HOMEMADE TORTILLAS (OR FLATBREADS)
3 cups flour
1/2 cup soft butter
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup hot water
HUMMUS
2 15 oz. cans of garbanzo beans, rinsed and drained
Juice and zest of one lemon
2 Tablespoons tahini (omit if you don’t have it)
1/2 cup olive oil (plus more if needed)
1 small garlic clove
Pinch of red pepper flakes
GARNISHES
1 English cucumber, sliced (about 1 1/2 cups)
1/2 cup sliced scallions
1/2 cup fresh mint leaves
1/4 cup toasted pine nuts
1/4 cup olive oil
DIRECTIONS
To prepare the lamb, brown lamb and onions on medium-high heat in olive oil. After 2-3 minutes, add spices, tomato paste, and salt and pepper. Continue cooking 3-4 minutes until lamb is completely cooked but still moist and tender.
To prepare the tortillas, mix flour, soft butter, salt, and baking powder together, making sure to coat all the flour grains in the butter. Add hot water and knead inside the bowl until the dough pulls away and forms a ball. Continue to knead until the dough is soft and tender. Divide dough into 8 or 16 pieces and cover with a towel. Allow to rest for no less than 30 minutes. Heat a dry non-stick skillet over medium heat. Roll each tortilla out to at least a 6-inch circle. If you are making 8, then roll the tortillas out to 8- or 10-inch circles. Cook in the dry hot skillet for 2-3 minutes, then flip once browning occurs. Repeat this process for all tortillas.
Put all hummus ingredients into your food processor and whirl on high 3-4 minutes until everything is thickened and perfectly smooth. Stores in the fridge 3-4 days.
Time to serve! Spoon the hummus onto a large platter, then spoon the lamb over hummus. Make sure to include any oil and drippings from the meat pan. Top with cucumber, scallions, mint, toasted pine nuts and drizzle with olive oil. Serve with the homemade tortillas or flatbread.
