Ingredients
- 500 g (1 lb 2 oz) minced (ground) lamb
- 1 onion, finely chopped
- 2–3 garlic cloves, chopped
- 1 tablespoon za'atar, plus extra, for sprinkling
- 30 g (1 oz/1 cup) coriander (cilantro) leaves
- olive oil
- 4 Lebanese (large pitta) breads, to serve
- 75 g (2½ oz) mixed salad leaves
Hummus
- 300 g (10½ oz) tinned chickpeas
- 2 garlic cloves, crushed
- 1 tablespoon tahini paste
- 3 tablespoons lemon juice
Method
1. Put the lamb, onion, garlic, za'atar and coriander leaves in a food processor and blend until smooth and pasty. Put into a bowl, cover and refrigerate for 1 hour.
2. With wet hands, form the meat into eight 12 cm (4½ inch) elongated sausage shapes. Heat a barbecue flat plate or grill plate and coat with the oil. Coat the lamb with oil. Cook and turn for 8 minutes, or until evenly browned and cooked through.
3. Meanwhile, to make the hummus, drain the chickpeas, reserving the liquid and put in a food processor or blender. Add the garlic and tahini. With the motor running, add the lemon juice and 3 tablespoons of the reserved chickpea liquid. Process until smooth. Add a little more lemon juice and reserved liquid, if desired, and season with salt and black pepper.
4. Lightly brush one side of the Lebanese breads with oil and sprinkle with the za'atar. Put the unoiled side on the chargrill or hotplate for 2–3 minutes, or until heated through.
5. To serve, place the Lebanese breads on serving plates. Generously spread over the hummus. Top each with two of the lamb sausages and some salad leaves and roll up firmly.
