Ingredients ½ 1× 2× 3×

• 2 cups smooth tahini hummus
• 200 g coarsely minced lamb
• 2 tablespoons ghee
• ¼ cup pine nuts
• ½ teaspoon seven spices and cinnamon
• Salt and black pepper
• A pinch of paprika and chopped parsley to garnish

Instructions

1. Spread the hummus in a shallow serving dish and make a wide well in the middle
2. Melt the ghee in a pan over medium heat and toast the pine nuts until light golden, then set aside
3. Add the minced lamb, spices, salt and pepper to the same hot ghee
4. Fry the meat over high heat for 5 to 7 minutes until cooked, browned and fragrant
5. Pour the hot meat with its juices and ghee straight into the well of hummus
6. Scatter the pine nuts, parsley and paprika around the edge and serve at once with hot bread