Recipe By Miriam (Pascal) Cohen
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
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.
You can bake additional malawach dough wedges and enjoy them as crackers, perfect for dipping.
Instead of malawach dough, you can use pizza dough. Roll dough into three rounds. Bake at 450 degrees Fahrenheit for 18–20 minutes. Cut into wedges; add hummus and meat mixture.
Spread hummus over the surface of a flatbread; top with meat mixture. Slice; serve warm.
Flatbreads can be baked ahead of time and frozen. Meat mixture can be made a day or two ahead of time and reheated before assembling. Flatbreads should be assembled just before serving
Reproduced from Real Life Kosher Cooking by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
