Hummus With Meat From Syria

The quintessential Levantine dish, Hummus is a staple at every Syrian gathering

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In the vast and colorful tapestry of Middle Eastern cuisine, few dishes are as beloved and iconic as hummus. Originating from the Levant region, including modern-day Syria, hummus has become a global culinary sensation, celebrated for its creamy texture, earthy flavors, and versatility in the kitchen.

The history of hummus is deeply intertwined with the rich cultural heritage of Syria, dating back thousands of years to ancient Mesopotamia. Historical records suggest that early civilizations in the region, including the Phoenicians, Egyptians, and Assyrians, all had variations of a dish made from mashed chickpeas, tahini, and spices, resembling what we now know as hummus.

In Syria, hummus has long been a staple food, cherished for its simplicity and nourishing properties. Traditionally served as part of the mezze, or appetizer spread, hummus is enjoyed alongside fresh bread, olives, and other flavorful accompaniments. Its popularity extends beyond home kitchens to street vendors and restaurants throughout Syria, where it is served as a humble yet satisfying dish for people from all walks of life.

The basic ingredients of hummus are simple yet essential: chickpeas, tahini (ground sesame paste), lemon juice, garlic, and olive oil. These ingredients come together to create a creamy, velvety dip that is both nutritious and delicious. The chickpeas provide a rich source of protein and fiber, while the tahini adds a nutty depth of flavor and creamy texture.

In Syrian cuisine, hummus is often garnished with a drizzle of olive oil, a sprinkle of paprika or sumac, and a scattering of fresh parsley or pine nuts, adding visual appeal and additional layers of taste and texture. Each bite of hummus is a harmonious blend of savory, tangy, and nutty notes, leaving a lasting impression on the palate.

Beyond its culinary virtues, hummus holds a special place in Syrian culture, symbolizing hospitality, generosity, and connection. It is customary for hosts to offer guests a bowl of hummus as a gesture of welcome and goodwill, fostering bonds of friendship and camaraderie over shared meals.

In recent years, hummus has transcended borders and cultures, gaining popularity around the world as a healthy and flavorful dip or spread. From trendy cafes in cosmopolitan cities to humble kitchens in rural villages, the allure of hummus knows no bounds, bridging cultural divides and bringing people together through the universal language of food.

As Syria continues to navigate the complexities of its history and identity, hummus remains a source of pride and unity for its people. In every spoonful of this humble yet extraordinary dish, one can taste the resilience, creativity, and warmth of Syrian culture, preserving a connection to the past while embracing the possibilities of the future.

Syrian Hummus with Meat Recipe

Prep time 30 mins | Cook time 20 minutes | Serves 4

Ingredients for hummus:

• 1 can (15 ounces) chickpeas, drained and rinsed (or about 1 1/2 cups cooked chickpeas) - Keep the chickpea Aquafava, the juice the chickpeas are in

• 1/4 cup tahini (sesame paste)

• 3 tablespoons aquafava

• 3 tablespoons fresh lemon juice

• 1-2 cloves garlic, minced

• 2 ice cubes

• Salt, to taste

• Extra virgin olive oil, for drizzling

• Paprika, cumin or sumac, for garnish

• Chopped fresh parsley or roasted pine nuts, for garnish (optional)

Ingredients for meat

• 400 grams beef or lamb, minced

• one white or red onion, diced

• 3-4 cloves of garlic, minced

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 1 tablespoon cumin

• olive oil

• salt and pepper to taste

Instructions:

1. In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, ice cubes, and a pinch of salt.

2. Process the mixture until smooth and creamy, scraping down the sides of the bowl as needed.

3. Taste the hummus and adjust the seasoning, adding more salt or lemon juice if needed to balance the flavors.

4. Once the hummus is smooth and creamy, transfer it to a serving bowl. Use the back of a spoon to create a swirl pattern on the surface of the hummus. Leaving a large circle for your meat mixture. Toss in the refrigerator to set while you make your meat.

5. In a saucepan, add some olive oil and toss in your onions, cooking until translucent. Add in garlic, stir and then add in spices.

6. Add in ground meat, mixing it well in the pan and cook until meat is well browned. Remove from heat.

7. Take hummus out of the refigerator and fill the empty portion with the meat mixture.

8. Sprinkle paprika or sumac over the olive oil for a burst of color and flavor. You can also garnish with chopped fresh parsley, whole chickpeas or roasted pine nuts for added texture and visual appeal, if desired.

9. Serve the hummus immediately with fresh pita bread, crackers, or raw vegetables for dipping. Alternatively, you can cover and refrigerate the hummus for up to 3-4 days until ready to serve.

Enjoy this creamy and flavorful Syrian-style hummus as a delicious appetizer, snack, or accompaniment to your favorite meals. With its irresistible combination of earthy chickpeas, nutty tahini, and zesty lemon, this classic dish is sure to delight your taste buds and transport you to the vibrant streets of Syria.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.

Middle East

Bahraini Harees - A humble mash of chicken and wheat

Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup

Israeli Tahina - A delightful sesame sauce for any use.

Jewish Cholent - A hearty, beefy overnight stew.

Jordanian Kanafe - A show-stopping crispy cheese cake.

Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.

Palestinian Maqluba - A towering one pot spiced rice and meat dish.

Syrian Hummus - A classic take on a perfect starter.

Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.

North Africa

Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions

Egyptian Basboosa - A sweet semolina cake with simple syrup.

Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.

Libyan Bazin - A hearty stew served with mashed wheat.

Moroccan Couscous - A true North African classic featuring lamb and raisins.

Tunisian Ojja - A spicy and tomato-y egg dish.