You’ve tasted Chummus Bassar–the chummus dish with spiced ground meat–before. But this one is simply the best version.
Editor’s Note: We first tasted Chayale’s Chummus Bassar when she had prepared it for a get together.
We tasted it. It was simply better than any Chummus Bassar we had ever tasted (and we have tasted lots of versions). But we couldn’t nail down why it was so good. What was the difference?
So we asked her for the recipe. And, of course, as expected, she told us, “It’s nothing. It’s Chummus Bassar.”
But it wasn’t nothing so we insisted that she let us come over the next time she was preparing it so we could watch.
And, yes, it wasn’t nothing. We learned lots of techniques while watching her cook–and those small details made all the difference in a dish that is simply the best version of a classic.
One thing she did was season every step of the way, each ingredient received its own touch of salt. The mushrooms got their salt, then the onions did, and the meat got salted after that. Chayale makes her own chummus–but you can use any store-bought chummus for this recipe. But she did tell us something enlightening about making chummus. She said, “When it looks like it’s ready, blend for another 10 minutes.” Ok, we will do!
Now, let’s let Chayale show you how to do it.
Start by sautéing the mushrooms until crispy.
Remove from pan and season.
This touch of mushrooms on top of the meat adds a lot.
In the same pan, add more oil and the onion.
Once it’s translucent, season with salt, pepper, and garlic and add the ground beef.
Add a tablespoon of boiling water to the pan while breaking up the beef.
This helps the meat break down more easily!
Season the meat and sauté a few more minutes.
Serve over your favorite chummus!
Chummus Bassar
Ingredients
- 3-5 baby Bella mushrooms, sliced
- 2-3 tbsp oil, divided
- 1 onion, diced
- 2 garlic cloves, crushed
- salt and pepper
- 1 – 1 ½ lbs lean ground beef
- 1 tbsp boiling water
- ½ tsp paprika
- ¼ tsp cumin
- chummus, homemade or store-bought
Instructions
- Heat 1 tbsp oil in a large skillet over medium heat. Add mushrooms in a single layer. Sauté until crispy on both sides. Remove to a paper towel and season with a sprinkle of salt and pepper.
- In the same skillet, add remaining oil. Add onion and sauté until translucent, about 4-5 minutes. Season with salt and pepper. Add the crushed garlic and stir. Add ground beef and break it up into chunks. Add 1 tbsp boiling water, using a fork to break up the meat while sautéing it. The boiling water helps the meat break down easier.
- Season meat with salt and pepper. Sauté for 6-8 minutes. Season with paprika and cumin.
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