This is the archived version of the Milk Street website and is no longer up to date.

Please visit 177milkstreet.com to see the current website with all of the latest recipes!

ADVERTISEMENT

This is the archived version of the Milk Street website and is no longer up to date.

Please visit 177milkstreet.com to see the current website with all of the latest recipes!

Spiced Beef Topping for Hummus (Kawarma)

2 Cups

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Warm ground meat toppings lend rich, savory notes to hummus, and makes it a more robust meal. Our inspiration was kawarma, which uses ground lamb. We found beef was just as delicious. Use a wand-style grater to finely grate the garlic. The raw meat mixture can be combined up to an hour ahead and refrigerated until ready to cook. It also can be cooked ahead and refrigerated (minus the lemon and parsley), then reheated in a skillet or microwave just before serving. Finish with the lemon juice and parsley.

2

Cups

20 minutes

Ingredients

  • ½

    pound 90 percent lean ground beef

  • ¾

    cup water

Reviews
Danielle J.
October 16, 2025
Outstanding
I used 80/20 ground beef because I love fat, and I left out the water, but this was outstanding with the smooth hummus and some chopped tomatoes and cucumbers. Will put this one on repeat. Love that spice profile.
Mary E.
June 17, 2024
Good But!
It is very good but I prefer the recipe for Warm Hummus with Spiced Lamb from David Lebovitz. It can be made with beef or even ground chicken.
Lenore P.

Spicy hot and delicious! I had to adjust the cayenne pepper because it was just too hot, and I really wanted to taste the other spices. Served with warm hummus and you have a great quick meal.

Michele R.

I prefer ground lamb as the protein - maybe because when I've been served hummus with ground meat at local Middle Eastern eateries it is lamb they use. I also substitute Aleppo for cayenne just because we love Aleppo pepper at our house and keep a shaker on the counter tray next to the sumac, kosher salt and pepper mill. (If you're using cayenne, echoing Lenore P's recommendation to tread cautiously for the amount specified IF you're sensitive to heat. Otherwise - full throttle. ) If using lamb I omit the tomato paste. Otherwise, per recipe and after topping the hummus with the lamb mixture I like to sprinkle with a few toasted pine nuts. In the mode of everything is connected to everything else for quality matters, I've found the best ones are Turkish and sold online by a Lebanese American woman through her store.


ADVERTISEMENT