Chickpea and Ground Lamb Breakfast Hash with Skhug Sauce

 


Think outside the box and start the day with a traditional Middle Eastern hash. Tender chickpeas, ground lamb or beef and butternut squash seasoned with a blend of coriander, cumin and fennel are the star of the bowl. Add skhug, a popular Middle Eastern hot sauce, for a tangy-savory spiciness that’ll keep you and guests coming back for more. Top it off with a dollop of creamy skhug ricotta and diced cucumber.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Ricotta cheese 1/2 cup 1. Mix ricotta cheese and 1 tablespoon of the Skhug Sauce in small bowl until well blended. Cover and refrigerate until ready to serve. Reserve remaining Skhug Sauce to flavor the lamb hash.

2. Mix all of the spices in small bowl. Set aside.

3. Place squash on microwavable plate with 2 tablespoons of water. Cover with plastic wrap. Microwave on HIGH 3 minutes or until softened. Uncover and set aside.

4. Heat large skillet on medium-high heat. Add lamb; cook and stir 3 minutes. Add 2 teaspoons of the spice mixture; cook and stir until lamb is no longer pink. With slotted spoon, remove lamb from skillet and set aside. Add onion, squash and eggplant; cook and stir on medium-high heat 5 to 6 minutes. Add chickpeas, garlic and remaining spice mixture; cook and stir 3 to 4 minutes. Stir in tomatoes and browned lamb; cook until squash is tender. Stir in spinach, lemon juice and reserved Skhug Sauce; cook until spinach is just wilted.

Skhug Sauce, divided (see Chef's Tip for recipe link) 1/2 cup
McCormick Culinary® Ground Coriander 2 teaspoons
McCormick Culinary® Ground Cumin 1 teaspoon
McCormick Culinary® Caraway Seed, cracked 1/2 teaspoon
McCormick Culinary® Table Grind Black Pepper 1/2 teaspoon
McCormick Culinary® Fennel Seed 1/2 teaspoon
Diced peeled butternut squash or pumpkin, 1/2-inch dice 1 1/2 cups
Ground lamb or beef 1/2 pound
Eggplant, diced 1/2-inch 1 1/2 cups
Red onion, diced 1/2-inch 1/2 cup
Chickpeas, 15 oz., drained & rinsed 1 can
Fresh garlic, minced 1 1/2 teaspoon
Petite diced tomatoes, 14.5 oz., undrained 1 can
Baby spinach leaves 2 cups
Lemon juice 2 tablespoons
Cucumber, diced 1/4-inch 1/2 cup
Ingredients Quantities Instructions
Ricotta cheese 3 cups 1. Mix ricotta cheese and 1 tablespoon of the Skhug Sauce in small bowl until well blended. Cover and refrigerate until ready to serve. Reserve remaining Skhug Sauce to flavor the lamb hash.

2. Mix all of the spices in small bowl. Set aside.

3. Place squash on microwavable plate with 2 tablespoons of water. Cover with plastic wrap. Microwave on HIGH 3 minutes or until softened. Uncover and set aside.

4. Heat large skillet on medium-high heat. Add lamb; cook and stir 3 minutes. Add 2 teaspoons of the spice mixture; cook and stir until lamb is no longer pink. With slotted spoon, remove lamb from skillet and set aside. Add onion, squash and eggplant; cook and stir on medium-high heat 5 to 6 minutes. Add chickpeas, garlic and remaining spice mixture; cook and stir 3 to 4 minutes. Stir in tomatoes and browned lamb; cook until squash is tender. Stir in spinach, lemon juice and reserved Skhug Sauce; cook until spinach is just wilted.

Skhug Sauce, divided (see Chef's Tip for recipe link) 3 cups
Coriander, Ground 1/4 cup
Cumin, Ground 2 tablespoons
Caraway Seed 1 tablespoon
Pepper, Black Table Grind 1 tablespoon
Fennel Seed 1 tablespoon
Diced peeled butternut squash or pumpkin, 1/2-inch dice 9 cups
Ground lamb or beef 3 pounds
Eggplant, diced 1/2-inch 9 cups
Red onion, diced 1/2-inch 3 cups
Chickpeas, 15 oz., drained & rinsed 6 cans
Fresh garlic, minced 3 tablespoons
Petite diced tomatoes, 14.5 oz., undrained 6 cans
Baby spinach leaves 3 quarts
Lemon juice 3/4 cup
Cucumber, diced 1/4-inch 3 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 353 kcal


Total fat 21 g


Saturated fat 5 g


Trans fat 0 g


Cholesterol 33 mg


Sodium 487 mg


Carbohydrate 26 g


Dietary fiber 8 g


Protein 15 g


Plating Instructions: To serve, spoon chickpea and lamb hash into serving bowls. Top with diced cucumber and a dollop of the skhug ricotta.

Chef's Tip: Visit http://mccormickforchefs.com/Recipes/S/Skhug-Sauce for the Skhug Hot Sauce recipe.

Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys