Lentil Hummus Topped With Kavurma
Hummus is an everyone's favorite food. I also love hummus. But lately there is a hummus that I like more than classic hummus; lentil hummus. It is easier to make, lentils cook very quickly, and I think it is more delicious than lentil hummus.
For hummus made with chickpeas, you need to soak the chickpeas overnight and it takes time to cook. So when you want to make a good hummus, it takes quite a long time. On the other hand, it takes much less time to make red lentil hummus, its visual appearance is beautiful due to its color, and its flavor is wonderful. Then why should I waste more time?
You know, hummus can be served with paprika cooked with a little oil, adding some boiled chickpeas, or pastrami on top, etc. In this recipe, I wanted to prepare my favorite type of hummus with the addition of kavurma (Turkish roasted meat). The last time I made it when our Korean friends came to dinner. They ate very fondly. After all, hummus is good, kavurma is good, it is not possible for lentil hummus topped with kavurma to be bad.
You know hummus is usually served cold. In this recipe, I serve the hummus hot. For this, I first prepare the kavurma and then prepare the hummus and place the kavurma on the hot fresh hummus and serve it immediately. Of course, it is possible to prepare the hummus in advance and heat before serving, but the consistency of the hummus thickens as it waits, and it is not as good as freshly prepared hot hummus. Therefore, if you have the opportunity, I recommend that you try to serve the hummus in this recipe without waiting.
Enjoy the recipe...
Lentil Hummus Topped With Kavurma with Video
Ingredients
For Hummus;
- 1 cup of red lentils,
- 1 tablespoon of tahini
- 2 cloves of garlic,
- 1 tablespoon of olive oil,
- 3 tablespoons of fresh lemon juice,
- Salt,
- Black pepper,
- Cumin.
For kavurma;
- 500 g lean diced beef,
- 1 onion,
- 2 cloves of garlic,
- 1 tablespoon of butter,
- Salt,
- Black pepper,
- 4 cups of boiling water.
For topping;
- 2 spoonful of butter,
- 1 teaspoon of paprika,
- Chopped parsley,
- Chili pepper.
Preparation
- For kavurma, place the beef in a pressure cooker and cook on high heat until it releases water,
- Add the quartered onion, garlic and water and close the lid,
- After steam is released, cook on low heat until soft,
- If there is still water when you open the lid, boil it on high heat until the water evaporates completely,
- Add the butter, salt and pepper and stir fry for a few minutes,
- For hummus, wash and drain the lentils and take them into a saucepan,
- Add enough water to cover it and simmer until soft,
- Strain the lentil and take it into a deep bowl,
- Add tahini, garlic, olive oil, lemon juice, salt, black pepper and cumin,
- Process it with am immersion a blender until it has a smooth consistency and place it on a serving plate,
- Place the kavurma on top,
- Melt the butter in a sauce pan and add the paprika and mix,
- Pour the sauce over the kavurma,
- You can garnish with chopped parsley and pepper flakes.
Enjoy your meal...