While cleaning out my spice cabinet, I came across more than a few bottles of lesser-used, but once-treasured seasonings. Turmeric, cloves, cumin, coriander, cardamom, sumac and fennel were each purchased for a reason before being buried far back on my shelves. I set about to organize my stash of spices and use them up—singly, in combination and as many as possible.
What came about was some of the most satisfying and healing food I’ve made and enjoyed in quite a long time, including something altogether mixed up that I didn’t know what to call other than Mediterranean Nachos.
- ½ cup chopped yellow onion
- 2 cloves garlic, finely minced
- 1 lb. ground lamb
- kosher salt and freshly ground Kowalski’s black peppercorns, to taste
- 1 tsp. Kowalski’s organic ground cumin
- ½ tsp. Kowalski’s ground cinnamon
- ½ tsp. Kowalski’s ground ginger
- ¼ tsp. Kowalski’s ground turmeric
- 1 pinch Kowalski’s ground cloves
- ⅓ cup dry white wine
- 8 oz. Kowalski’s original hummus
- Kowalski’s extra virgin olive oil, golden raisins, lemon zest, toasted pine nuts, finely chopped fresh cilantro and Kowalski’s Za’atar (from the Spice Aisle) for garnish
- Kowalski’s pita crackers or Kowalski’s naan for serving
In a large skillet over medium-high heat, sauté onion until tender. Add garlic, cook and stir until softened and fragrant. Add lamb, cook and crumble until meat is no longer pink. Drain fat from meat, and season with salt and pepper. Add spices (through cloves), cook and stir for one minute. Deglaze pan with wine, and cook until wine is evaporated. Remove from heat. Scoop hummus into a shallow dish. Top with meat mixture, drizzle with oil and sprinkle with other garnishes as desired. Serve with pita crackers or naan.
Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find more at kowalskis.com.