Hummus bil Lahme

 

    Hey again! I know it's been a while and life has taken me away from blogging, but I am still cooking some, and I wanted to share. So, this is Hummus bil Lahme, similar to hashweh on hummus, which I've done before. But I haven't done it like this. I tried a recipe with hamburger in 2018, which I still maintain is a great dish. But this is closer to what I had in Tel Aviv, and I wanted to share it. The flavors are more robust and it's really delicious. 

     The steak stays tender while taking on the great seasonings of the Lebanese spice blend and the sweet, tangy, pomegranate molasses. Cooking it twice gives a nice browning on the meat, while ensure it stays tender. 

       I love to serve this for special dinners, especially my birthday! This one however, was served for a ladies night with a hummus buffet and is great served beside the Shawarma Roast Zucchini I posted about. 

Hashweh Recipe

1 pkg Sirloin Tender Steak (about 3/4 -1 lb.)

2 tsp. Steak Seasoning

2 tsp. Lebanese 7-spice or Baharat

2 tsp. cumin

3 Tbsp Butter

1 1/2 Tbsp. Pomegranate Molasses

Hummus

Pomegranate seeds

Pine nuts, toasted

Parsley, chopped 

Heat a thick bottom pan over medium-high heat while starting the steak. 

Meanwhile, pound the steak. You want it to be a uniform thickness and about 1/2 inch thick. Season both sides with steak seasoning, Baharat, and cumin. Add to the pan with 2 tablespoons butter and sear on both sides. You want it caramelized on both sides but not cooked through, it should still be very rare. 

Working quickly, sliced about half and inch thick, and then cut again, forming half inch cubes. Add the cubes back to the pan, with the last tablespoon of butter and the pomegranate molasses and cook, stirring, for 2-3 minutes. The steak should still be tender, but not pink. 

Remove from the heat and place on top of hummus. Top with the pomegranate seeds, pine nuts, and fresh parsley. Enjoy!