Hummus Shawarma Plate


  • 2 tbsp olive oil
  • 2 lbs boneless beef sirloin
  • 1 medium yellow or white onion
  • 3 medium garlic cloves
  • 1 tsp ground allspice
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp table salt
  • 2 tbsp distilled white vinegar
  • 2/3 cup beef broth
  • Lots of purchased plain hummus
  • pine nuts
  • Chopped roma or plum tomatoes
  • Chopped stemmed fresh parsley leaves
  • Press SAUTÉ and set for MEDIUM, NORMAL OR CUSTOM 300°F. Set the timer for 10 minutes and press START if needed.
  • .As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Add the meat and brown well, stirring occasionally, for about 6 minutes. Use a slotted spoon to transfer the beef to a nearby medium bowl
  • Add the onion and garlic to the insert. Cook, stirring almost constantly, just until the onion barely begins to soften, about 1 minute. Stir in the allspice, garlic powder, black pepper, cloves, cinnamon, cardamom, and salt until well combined.4.Pour in the vinegar and scrape up any browned bits on the bottom of the insert. (There should be almost none.) Return the meat (and any juices in the bowl) to the pot. Pour in the broth and stir very well. Turn off the SAUTÉ function and lock the lid onto the pot.
  • Press PRESSURE COOK or MANUAL and sent time for 10 minutes with the KEEP WARM setting off. Press START if needed.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. To serve, line serving bowls with hummus, then use kitchen tongs to pick the meat and onions out of the sauce, setting them on top of the hummus. Spoon a little of the pot’s juices over the meat and onions. Garnish with pine nuts, chopped tomatoes, and chopped fresh parsley.
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