Tacos with lamb & hummus

45'
Preparation Time
3:30 hours
Waiting Time
6
Portions
3
Difficulty Level

Directions

For the dough, mix the flour, cornmeal, salt, and water, and knead until the dough no longer sticks to your hands. Let it rest for 15 minutes, then divide it into small balls. Roll them out with a rolling pin or tortilla press and lightly cook them in a pan with a little oil.

For the hummus, boil the chickpeas and blend them together with all the remaining ingredients. Adjust the flavor with salt and lemon if needed.

For the lamb, place the front cuts in the oven with butter, rosemary, salt, and Dijon mustard. Bake for about 3 hours at 150°C (302°F). Once ready, shred the meat with two forks and adjust seasoning with salt and pepper.

Serve the tacos with the lamb and hummus, and add fresh coriander, lime, and jalapeño pepper.

Chef: George Kalaitsidis

Ingredients

CALCULATE PORTIONS:

  • FOR THE DOUGH

  • 200 gr MILLS OF CRETE All Purpose flour
  • 50 gr MILLS OF CRETE Corn Flour
  • 150 ml lukewarm water
  • 1 pinch salt

  • FOR THE HUMMUS

  • 250 gr chickpeas
  • 120 γρ. tahini
  • 3 garlic cloves
  • 30 ml lemon juice
  • 200 ml water from chickpeas
  • 150 ml olive oil
  • 100 ml cold water
  • 1 tbsp cumin

  • FOR THE LAMB

  • 2 kg lamb
  • rosemary
  • 20 gr dijon mustard
  • 150 gr butter
  • 30 gr salt

Equipment

  • Bowl
  • Frying pan
  • Baking tray

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