Hummus Shawarma Plate

By: Bruce Weinstein & Mark Scarbrough

Hummus Shawarma Plate
cuisine icon Cuisine
Middle East
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Other Pots
•For a 3-quart Instant Pot, you must have almost all of the ingredient amounts except you must use 1/2 cup of broth.","•For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.","•For a 10-quart Instant Pot, you must double all of the ingredient amounts."]
cuisine icon Keywords
15-30 min, 4-6 servings, beef broth, boneless beef sirloin, chopped roma or plum tomatoes, chopped stemmed fresh parsley leaves, contributed, cook 20 min, dinner, distilled white vinegar, easy, garlic powder, ground allspice, ground black pepper, ground cardamom, ground cinnamon, ground cloves, instant pot recipes, lots of purchased plain hummus, main course, medium garlic cloves, medium yellow or white onion, middle east, olive oil, pine nuts, prep 10 min, pressure cook, sauté, table salt

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4-6 servings
Ingredients
  • 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
Instructions
  • 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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