Hummus Recipe
2 x 400g tins of good quality chickpeas (drained & rinsed)
4 cloves of garlic
200g tahini
Juice of 2 x lemons
½ tsp salt
2 tbsps olive oil
6 ice cubes
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Put all of the ingredients into a food processor and blitz for about 5 mins until really smooth.
Pitta Recipe
500g strong flour
300ml luke warm water
7g sachet of fast acting yeast
2tbsp olive oil
1tsp salt
Mix all together using a stand mixer, and leave to prove for 1hr in a bowl covered in cling film left somewhere warm, coat the bowl with oil to avoid sticking.
Heat over to 250 C, put baking tray or pizza stone on the middle shelf
Divide dough into 8 pieces, flatten & roll until 3mm thick and oval pitta shape
When hot, dust backing tray with flour and working in batches of 2 or 3 at a time. Cook for 5mins turning once.
Savoury Lamb
Serves 6
350g minced lamb
1 tsp ground all spice
1/2 tsp black pepper ground
1/2 tsp white ground pepper
1 tsp cinnamon
2tsp za'atar
1 tbsp white wine vinegar
1tbsp fresh mint (finely chopped)
1 tbsp flat leaf parsley (finely chopped)
1tsp salt
1 red pepper
1 courgette
250g Mushrooms
2tbsp butter or Ghee
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Lemon Sauce
10g flat leaf parsley
1 green chilli (finely chopped)
juice of 2 lemons
2 tbsp white wine vinegar
2 cloves of garlic crushed
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Mix the minced beef with all the herbs, spices, salt & pepper and leave to marinade for 30 minutes or longer.
Chop the vegetables
Fry the mince lamb mixture for 5 minutes on a high heat using the butter or Ghee. Add the vegetables and fry for another five minutes
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While the mince is marinading, make the lemon sauce by combining all the incredients and set aside.
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To serve, spoon the Hummus into a bowl, drizzle with a little more olive oil, then spoon on the savoury lamb and drizzle with a little of the lemon sauce.
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