Lebanese Meatballs with Hummus

You can do this one either as meatballs or as patties, depending on your taste. Adapted from a recipe by Lucy Corry that appeared in the Christchurch ‘Press’ 8 July 2015, Zest section p5.


1 medium onion, peeled and diced.

3 cloves garlic, peeled and chopped.

Salt to taste.

1 tsp ground cumin.

1 tsp ground cinnamon.

1 tblsp tomato paste.

¼ cup chopped figs.

2 tblsp honey.

Zest of a lemon.

250g lamb mince.

½ cup chopped fresh parsley.

1 egg, lightly beaten.

1 cup fresh breadcrumbs.

1 cup hummus.

½ cup yoghurt.

Juice of a lemon.


Heat the oil in a pan and cook the onion and garlic for 4-5 minutes until the onion is soft and translucent. Remove to a bowl and allow to cool completely. Add all the other ingredients, except for the hummus, yoghurt and lemon juice, to the bowl and mash together with a fork. When more or less homogenous, knead with wet hands for 3-4 minutes and form into a ball. Cover and allow to sit for at least 2 hours.

Beat the hummus and yoghurt together and squeeze over the lemon juice. Cover and set aside.


Preheat the oven to 180°C. Using a teaspoon, form the mixture into small balls and place on an oiled baking tray. Bake for 30 minutes and serve immediately.

Serve with: The bowl of hummus and yoghurt on the side, and a side salad.

Yields: About 36 meatballs.

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