Recipe Review: Ottolenghi Hummus Kawarma (Lamb) with Lemon Sauce

Ottolenghi Hummus kawarma (lamb) with lemon sauce

Ottolenghi Hummus kawarma (lamb) with lemon sauce

In Ottolenghi’s Jerusalem: A Cookbook, there is an illuminating short essay on the importance of hummus among Israelis and Palestinians in Jerusalem, the debate about its origins, and the arguments about which hummusia makes the best hummus.

Ottolenghi’s basic hummus recipe starts from dried chickpeas that are soaked overnight.  I tried to use a blender to make the hummus, but it was difficult to process unless in small batches.  A food processor as recommended would work better.  The hummus is great, smooth and fluffy, with the right amount of garlic, lemon juice, and tahini.  There are additional recipes in the chapter for lamb kawarma, a spiced, fried chopped lamb served over hummus, and musabaha (warm chickpeas with hummus).

Cost: about $20

Time: about 2 hours

Level of Difficulty: easy-moderate

Taste: excellent (3.5 of five stars)

Healthy: fairly healthy

Make again: yes

Link to Jerusalem: A Cookbook here.


Recipe Review: Meze Platter with Hummus, Cucumber Salad, Roasted Red Peppers, Artichokes, and Olives

This is a collection of several easy recipes from Bon Appetit magazine, from which you can pick and choose to create a platter of Mediterranean appetizers.  There is home-made hummus made from blending chickpeas, lemon juice, olive oil, garlic, and spices.  The cumin and paprika are a nice addition, and the raw garlic gives the hummus some bite.  There is a simple cucumber salad with sliced cucumbers, non-fat Greek yogurt, feta, and oregano.  I roasted some red peppers and also served store-bought marinated artichoke hearts, olives, and toasted pita bread.  There is a shrimp salad recipe too, but I skipped this since I was serving shrimp as a main course.

Link to recipes here.

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