450 g (1 lb) beef ground with 100 g (3 1/2 oz) lamb fat
1 large onion, finely chopped
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
3/4 teaspoon baharat spice mix (p. ?)
Dash of ground chili pepper
2/3 cup parsley, chopped
2-3 tablespoon pine nuts, lightly toasted
Heat the oil in a large, heavy, hot skillet and fry the onions until they turn golden. Add the meat and stir-fry for 2-3 minutes, breaking it down into small crumbs with a fork. Add garlic, season with salt, pepper and baharat and fry 1-2 minutes. Add half the parsley, mix well and remove from the stove. Keep warm.
Spoon the hummus onto several plates and flatten it to create a crater in the center of each plate. Heap the meat mixture in the crater, sprinkle with the remaining parsley and top with pine nuts. Drizzle some olive oil and serve at once.
Variation: If you don't like the aroma of lamb or can't get lamb fat, use only beef. Make sure the beef has a relatively high fat content or the mixture will be too dry.