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I was first introduced to “hummus v’basar” (a plate of hummus topped with spiced ground beef) by my sister Sarah. I instantly decided to take it up a notch by using steak instead, and serving it on a crispy flatbread. Yield 10-12 appetizer servings; 4-6 main dish servings
1/4 cup oil
2 onions, finely diced
1 – 1 and 1/2 pounds pepper steak, thinly sliced
1 and 1/2 teaspoons Haddar Kosher Salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Pereg Cumin
1/2 teaspoon nutmeg
4 malawach dough rounds
1–2 tablespoons Bartenura Olive Oil
10 ounces Sabra Classic Hummus
Heat oil over medium heat in a skillet; add onions. Cook, stirring occasionally, until they start to brown, about 10 minutes. Remove onions from the pan; set aside.
Add meat to the pan; cook until browned, stirring every couple of minutes, for about 10 minutes.
Return the onions to the pan. Add salt, garlic, paprika, cumin, and nutmeg. Turn heat to low; cook for 10 minutes. Set aside.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper; set aside.
Roll out a malawach round to thin it slightly. Cut round into four to six wedges. Place on prepared baking sheet. Brush with oil. Repeat with remaining dough.
Bake for 18–20 minutes, until the dough starts to turn golden and crisp.
Spread hummus over the surface of a flatbread; top with meat mixture. Slice; serve warm.
Reproduced from Real Life Kosher Cooking by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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