Hummus Bel Chawarma (Hummus with Sumac-Spiced Sour Beef), Using Sous Vide Method
Serving Size, Ingredients and Equipment:
400g ribeye steak, in large but bite-sized strips or cubes
Lemon juice of 1 lemon
1 tsp flaked salt
2 tbsp ground sumac powder
2 tbsp olive oil
1 tbsp salted butter
1/4 tsp ground cinnamon
2 cloves garlic, crushed and chopped
1 tsp chopped, preserved lemon (lemon confit https://kukaza.com/free-recipe/lemon-confit/62/index.html)
Serve with:
2 1/2 cups hummus (https://kukaza.com/free-recipe/lebanese-hummus/262/index.html)
Cooking Instructions and Methods:
Cook it sous vide, sear afterwards.
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