Hamshuka À La NENI
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dip: (hummus)
- 1 can chickpeas, approx. 480 drained weight
- 1 clove garlic
- 1 lemon (s), juice it
- 120 ml tahini (sesame paste)
- 100 ml cold water
- 1 dash olive oil
- salt
- cumin
For the meat:
- 1 onion (s)
- 300 g minced beef or minced lamb
- 250 ml tomatoes, passed
- some tomato paste
- Cajun Rub
- some oil for frying
Also:
- 50 ml tahini
- 50 ml water
- some lemon juice
- salt
- bread for dipping
Print Recipe
Pin Recipe Instructions
- Chop the garlic into small pieces. Drain and peel the chickpeas. Peeling is very quick, but not a must. However, by peeling the chickpeas, the hummus becomes nice and smooth and creamy. Put all the ingredients for the hummus in a blender and puree. Depending on the desired consistency, add a little more water.
- For the meat, chop the onions and fry them in a little oil. Add the minced meat and fry. Add a little tomato paste and fill up with the strained tomatoes. Let the liquid boil down well. The minced meat shouldn`t be a sauce, but rather have a more compact consistency. Then season the minced meat with the Cajun.
- Mix the tahini with the water and add the lemon juice and a little salt.
- To serve, put a dollop of hummus on the plate and form a well. Put the minced meat in the hollow and generously drizzle the tahini over it.
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