Lamb Chummus Toast
Whenever I’m tired of serving fish or the typical appetizer for a Shabbos or Yom Tov meal, I always fall back on this. This is a perfect change!
- oil, for sauteing
- 1 small onion, finely chopped
- 11⁄2 lb ground lamb
- 1⁄2 tsp salt
- 1⁄4 tsp cumin
- 1⁄4 tsp coriander
- 1⁄3 tsp cinnamon
- 1⁄3 tsp cardamom (see note)
- 1⁄3 tsp sumac (see note)
- 1⁄2 tsp allspice
- 1⁄2 cup dry white wine
- 12 thin slices of toasted baguette
- 12 oz (340 g) chummus
- fresh mint leaves, chopped
In a skillet over medium heat, heat oil for sauteing. Add onion and saute for 8–10 minutes. Add the lamb and spices and cook until the meat changes color, breaking it up as it cooks. Add the wine. Cover the skillet and cook for 25–30 minutes on medium-low heat. To serve: Spread a little chummus on a piece of toast. Top it with some of the ground lamb and garnish with mint and microgreens. To serve on Friday night, keep the lamb warm on the blech or in the oven on 200°F (90°C).
Note: I love to have fun in the kitchen and use different spices to switch things up, but feel free to omit the more exotic ones or play around with your favorite spices for a more familiar flavor.
(Originally featured in FamilyTable, Issue 673)
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