Zahav Recipe
Make Zahav Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Hummus
For the Lamb & Toppings (Zahav-style)
For the Braised Onions & Garnish
Serving & Optional
Method
For the Hummus
- 1
Soak and Cook Chickpeas
Place 1 cup dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak overnight (8–12 hours). Drain and rinse. Transfer to a medium pot, add 1 teaspoon baking soda and cover with fresh water by 2 inches. Bring to a brisk simmer, skimming foam, then lower heat and simmer until very tender and beginning to fall apart, 45–60 minutes. Drain and let cool slightly.
- 2
Prepare Hummus Base
In a food processor, combine the warm cooked chickpeas (reserve a few whole for garnish if you like), 3/4 cup tahini, 1/4 cup fresh lemon juice, 2 peeled garlic cloves, and 1 1/2 teaspoons fine sea salt. Process until thick and fairly smooth, stopping to scrape down the bowl.
- 3
Emulsify and Adjust Texture
With the processor running, slowly add up to 1/2 cup ice water in a thin stream until the hummus becomes silky and very smooth. Taste and adjust seasoning with additional lemon juice or salt if needed. Transfer to a shallow serving dish and use the back of a spoon to create a shallow well for toppings. Drizzle 2 tablespoons extra-virgin olive oil over the surface.
For the Lamb & Toppings (Zahav-style)
- 4
- 5
Cook the Lamb
In a large skillet over medium-high heat, add the ground lamb and break it up with a spoon. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder over the meat. Cook, stirring and breaking up clumps, until browned and cooked through, about 6–8 minutes. Spoon off excess fat if necessary. Stir in 1/4 cup chopped flat-leaf parsley and remove from heat.
- 6
For the Braised Onions & Garnish
- 7
Caramelize Onions
In a skillet over medium heat, warm 2 tablespoons olive oil. Add the thinly sliced onions and a pinch of salt and cook, stirring occasionally, until softened and deep golden, about 12–18 minutes. Add 1 teaspoon brown sugar and 1 tablespoon red wine vinegar, stir, and cook 1–2 more minutes until the onions are glossy and sweet. Remove from heat and stir in 2 tablespoons chiffonade mint.
- 8
Assemble and Garnish
Spoon the hummus into a shallow serving platter if not already. Create a shallow well or two. Spread the warm seasoned lamb over the hummus, leaving some hummus visible around the edges. Scatter the braised onions over the lamb. Sprinkle the remaining toasted pine nuts, 1/2 cup pomegranate seeds, 1 teaspoon sumac, and 1 teaspoon toasted sesame seeds (if using) across the top. Drizzle 2 tablespoons extra-virgin olive oil and finish with a light dusting of Aleppo pepper or crushed red pepper to taste. Serve with warm pita or laffa and lemon wedges.