Hamshuka – israeli specialty with hummus and minced meat
Marrakech
meat
main course
easy
Torben Ebert
Ingredients for 4 persons
for hummus
- 1 can of chick peas (appr. 480 g drained weight)
- 1 clove of garlic
- 1 tbsp lemon juice
- 100 ml Tahin
- 70 ml cold water
- 30g ice cubes
- 1 tbsp olive oil
- salt
- cumin
for the minced meat
- 1 diced onion
- 300 g minced lamb (alt. beef minced meat)
- 100 g strained tomatoes
- 1 tbsp tomato paste
- 2 tbsp TOMAMI Marrakech
- some oil for frying
- 3 tbsp chopped parsley
Preparation
Peel and finely chop the garlic. Drain the chickpeas. Put all ingredients for the hummus in a blender and puree. Add a little more water, depending on the desired consistency.
Add the meat to the hot pan and fry in oil over medium-high heat. Once the meat is nicely browned and crispy, add the onions, reduce heat and cook for a few minutes. Add a little tomato paste, toast briefly over medium heat and then add the strained tomatoes. Let the liquid simmer and reduce.
Simmer over medium heat until a thick concentrate remains and reduce the heat. Season to taste with TOMAMI Marrakech, salt and pepper.
Put 3-4 tbsp of hummus on a plate and form a hollow. Then place the minced meat on top and garnish with freshly chopped parsley.
If you like it even spicier, you can add TOMAMI Marrakech.
