Spiced Lamb and Hummus Stuffed Arepas
Ingredients
For homemade arepas
- 2 cups masarepa such as Goya brand
- 1 tsp. salt
- 4 cups warm water
- olive oil for sauteeing
For the lamb
- 1 1/2 lbs. ground lamb
- 1 tsp. kosher salt
- 10 turns black pepper fresh ground
- 1/2 tsp. ground coriander
- 1/8 tsp. cinnamon
- 1 pinch ground allspice
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 tbs. olive oil
For serving
- 1/2-1 cup hummus store-bought or homemade
- 1/4 cup mint leaves fresh , chiffonade
- 1/2 cup diced tomatoes
- 1/4 cup diced red bell peppers (optional)
- 1/4 cup pine nuts toasted
Instructions
- Mix the masarepa, water and salt in a bowl until well combined. Let stand for a few minutes until the mixture sticks together.
- Separately, in another bowl, season ground lamb with all the spices.
- Heat olive oil in a saute pan over medium high heat. Cook lamb until fully browned. Keep warm (covered) until ready to serve.
- Form arepa patties about 3 to 4 inches across and 1/2 inch in thickness using hands.
- Coat a saute pan with olive oil and cook arepas until brown (or charred, depending on preference) on both sides. Both sides should be crispy.
- Allow to cool and then slice the arepa lengthwise without cutting all the way through.
- Spread hummus on the top and bottom flap of the arepa. Add the spiced lamb mixture and top with diced tomato, diced pepper (if using) pine nuts and mint. Serve immediately or room temperature.
Notes
(Sandy Leibowitz is a trained chef, recipe developer and food blogger. Find more of her recipes at www.thekoshertomato.com and follow her on instagram @thekoshertomato.)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.
