Muhammara-Inspired Ground Lamb Mezze
with Pomegranate Molasses & Za'atar Hummus
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
Sweet, tangy and crimson-coloured, pomegranate molasses is a driving force behind muhammara. Often credited to Syria, the classic dip is made with walnuts and red pepper. We’re remodelling its tasty components as a main course with ground lamb and a lemony slaw, served over spiced hummus.
We will send you:
- 250g Grass-fed ground lamb (raised without antibiotics, no added hormones)
- 1 Lemon
- 150g Shredded cabbage
- 100g Radishes
- 15ml Pomegranate molasses
- 120g Hummus
- 25g Chopped walnuts
- 30ml Ajvar (roasted red pepper spread)
- 2 Pita
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame • Walnuts • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
10 g
Sodium
800 mg
Total Carb
48 g
Sugars
15 g
Protein
34 g
Fibre
8 g
Preparation
Toast the walnuts
- Heat a medium, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the lamb
- In the same pan, heat a drizzle of oil on medium-high.
- Add the lamb*; season with ½ the za'atar and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the ajvar, ½ pomegranate molasses and 1 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Thinly slice the radishes.
Make the slaw
- In a medium bowl, combine the cabbage, radishes, lemon juice, ½ the walnuts, the remaining pomegranate molasses, 1 tbsp oil (double for 4 portions) and S&P.
Warm the pita
- Wrap the pita in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Make the za'atar hummus & serve
- In a small bowl, combine the hummus and remaining za'atar.
- Divide the za'atar hummus between your plates and spread out in a circular motion.
- Top with the lamb and remaining walnuts.
- Serve the slaw and pita on the side.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking ground lamb to a minimum internal temperature of 71°C.
