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Submitted by Penina Pransky
I live in Israel, and love it’s culture-especially when it comes to food! I’ve heard of some sort of chummus-meat dish served in restaurants and was intrigued by the idea. How hard can it be to create this myself? With my apron on, I totally let my imagination run and had great fun preparing it. I decided to serve it for first course Shabbos lunch when we had bochurim over. I apologized in advance for anyone who may not appreciate the interesting dish, but my apologies were for naught. Everyone licked their plates clean! On their way out, one of the bochurim even commented, ” The food was delicious. especially that Moroccan thingy.” I’d like to conclude that this one’s a winner!!
1 lb ground meat
1/4 cup water
1 small tomato paste (100 gm)
1/2 cup of chickpeas
4 Tbs onion soup mix
1 Tbs sriracha sauce
4 Tbs Ortega taco seasoning mix
5 Tbs olive oil
2 Tbs Montreal steak seasoning
1/2 tsp garlic powder
4 Tbs brown sugar
2 Tbs onion powder
Cumin to taste
A family size tub of chummus
Moroccan couscous, cooked (follow directions on the package)
Salt
Hawaij to taste
Defrost the chopped meat and place in a large frying pan on medium flame. Using a wooden spoon, consistently mush around the meat so that the end results in small, crumbly little bits of meat. Do not drain the meat.
Add the 1/4 cup of water right away and get to work adding the rest of the ingredients. Allow the meat to cook on a low flame to absorb the flavors.
When plating, sprinkle a bit of paprika on the plate for a colorful effect.
Next, scoop a large amount of chummus onto a plate and spread it out into a circle using the back of your spoon.
Then, place the Moroccan couscous inside that circle, and spread that as an inner ring to the chummus.
The space that is left can then be filled with the meat mixture.
Then sprinkle parsley on top for garnish and enjoy with gusto!
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