Hummus kawarma (Lebanese hummus with lemony lamb) | Recipe | A kitchen in Istanbul

Ingredients

• 1 portion hummus (c. 250 g/1 cup)
• 300 g lamb (lean cut, finely diced into ⅓ cm (⅛ in) cubes)
• 1½ Tbsp finely chopped flat-leaf parsley (Italian parsley)
• 1 Tbsp lemon juice
• 1 garlic cloves (finely chopped)
• ½ tsp ground allspice
• ½ groundtsp coriander
• ¼ tsp ground cinnamon
• ½ tsp salt
• a pinch of white pepper
• 1–2 Tbsp olive oil (I use a mild extra virgin)
• 1 Tbsp butter
• 2 Tbsp pine nuts (toasted (optional))
• salt and pepper (to taste)