Hummus kawarma (lamb) with lemon sauce from Jerusalem (page 118) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on November 11, 2024

    Love this recipe as part of a shared meal.

  • DKennedy on April 10, 2024

    I made the lamb part of this dish ahead of time and did not marinate only added to the meat and then cooked off as I was in a rush and this will undoubtably diminish the complexity of my dish. Still had a wonderful aroma and was quite tasty. I am making this again next week for friends and will marinate. This was a test run. Note, as written, this is a time consuming dish. I used a mixture of ghee and oil and shoulder meat.

  • rhb on December 02, 2022

    This is so good. When we used ground lamb, we did not have to cook it in batches.

  • anya_sf on June 18, 2020

    I made 3/4 of the hummus and scaled up the kawarma for 1 pound ground lamb. My family preferred that ratio. I served everything separately. Ground lamb was rather fatty, so I could've used less ghee for cooking; I drained off the excess fat. The lamb was super flavorful - overseasoned on its own, but perfect with hummus and pita. The lemon sauce was really nice on top. I used mild spring garlic; with stronger storage garlic I would cut back a little.

  • clcorbi on February 07, 2019

    I did a complete riff on this dish, subbing store-bought hummus and using ground meat rather than neck, but the result was amazing. At some point I will definitely repeat and make the entire recipe, but even with the cheats, this was devoured so fast.

  • Kduncan on January 16, 2019

    Used ground lamb and canned chickpeas, which helped cut down the (marinating) time. Overall a great dish, and not incredibly hard to prep (longest part was picking leaves off all the herbs that were needed).

  • NathalieS on November 23, 2018

    Absolutely loved the flavours of this dish. It’s a bit involved and needs to be started a day ahead (I found the marinated lamb flavour better after a full 24 hiurs). I would double even triple the lamb and lemon sauce to serve as a main because it’s so good!

  • laurenlangston on August 07, 2016

    Yes! Stunning. I made it on one big platter and it was gorgeous. Used arm instead of neck at butcher's recommendation since they didn't have neck; made za'atar with fresh herbs instead of dried, used all black pepper instead of black + white, sherry vinegar instead of white wine vinegar. After browning the lamb I also put a dash of water in the pan to scrape up the fond, let that reduce for a minute, and poured over the lamb along with the lemon sauce. We all agreed that this should happen again.

  • KarinaFrancis on October 18, 2015

    Wow!! Absolutely loved this dish! I used my family hummus recipe, so really only made the topping. The combination of the 3 elements was outstanding. I might never go back to plain hummus

  • okcook on August 11, 2015

    The flavours are delicious. Lots of complexity. For some reason my hummus was not as runny as the picture so will add some water next time. Also, the cookbook picture shows olive oil drizzled over the dish on serving but the instructions do not mention that. This is definitely a do again. I think you could use chopped lamb shoulder if you ca't source neck.

  • RosieB on August 09, 2015

    Absolutely delicious. The hummus must be the best you can make. The lamb was tender and tasty and the lemon sauce nicely cuts through the fat from the lamb. This will become a staple for sure as it is pretty easy to prepare though you do have to soak the chickpeas overnight.

  • Dishyrishie on March 15, 2015

    Brilliant crowd-pleaser. simply, tasty and kid-friendly.

  • thekitchenchronicles on December 08, 2014

    Love, love, love. Best hummus recipe I've ever come across and the toppings are great. The lamb is so flavorful and the lemon sauce complements the richness of the dish perfectly. Wrote it up on my blog: http://www.thekitchenchronicles.com/2014/12/08/hummus-kawarma-with-lemon-sauce/

  • Delys77 on January 23, 2013

    Pg. 118 Delicious plate of hummus and seasoned lamb with a tangy sauce. I thought that this topping combined with the super smooth hummus was delicious. You can definitely go with the full pepper in the lemon sauce, but be light handed with the lemon sauce when you drizzle. Great dish!

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Reviews about this recipe

  • Serious Eats

    This was hands-down the best hummus I've ever made or eaten. Topped with the slightly chewy and rich lamb and drizzled with bright lemon-parsley sauce, this was a dish I couldn't stop eating.

    Full review
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