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Ingredients
Quick pickles
- 2 cups white wine vinegar
1 cup water
½ cup granulated sugar 100 g
2 tbsp kosher salt- 1 tbsp coriander seeds, crushed
1 tsp ground turmeric- ½ large red onion, thinly sliced
- 2 carrots, thinly sliced
- 1 jalapeño, thinly sliced
- 4 oz mini sweet peppers, thinly sliced
Bowls
1 tbsp extra-virgin olive oil- ½ large red onion, thinly sliced
- 1 lb ground lamb
- kosher salt
ground black pepper- 2 cloves garlic, minced
- 1 tbsp baharat
- 20 oz prepared hummus
fresh cilantro- fresh mint
- 4 whole-wheat pitas, warmed
Instructions
- Bring the vinegar, water, sugar, salt, coriander and turmeric to a boil. Take the pan off the heat, stir in the sliced pickle vegetables and cover for at least 30 minutes.
- Heat the oil in a skillet and cook the remaining onion and lamb, breaking up the meat, for 8 to 10 minutes. Season with salt and pepper. Stir in the garlic and baharat and cook 1 minute more.
- Spread hummus in bowls and top with the lamb and drained pickles. Scatter with cilantro and mint.
Notes
Slice the pickle vegetables thinly so they soften in the hot brine.
Adapted from Theodora Kaloudis, Delish.
