B'Teavon! (bon apetite)

I have finally decided to write up a "recipe" of sorts for the Kosher Cooking Carnival (hosted by Sarah this week).

Mind you, I do not have a real name for this recipe. Also, buyer beware, I will not be putting any specific amounts (like 1 cup of this and 2 handfuls of that with a pinch of something else), as I do not cook that much and when I do, I just about never follow the specific amounts in recipes (unless I am trying something very complicated for the first time) and the food pretty much always comes out great despite my lack of discipline...

I first ate this food in a restaurant as an appetizer and enjoyed it so much I figured I would try to copy it at home. Last Friday I had just gone a whole week with no meat (due to the 9 days) and finally it was over. I was in the mood for something extra, rather than just the regular Friday night dinner. So, I made this dish which we served as an appetizer. Everybody loved it and licked their plates clean, so if you are daring enough to try it (even if it does not sound like it will be great), I think you will enjoy..

Anyways, here goes.........

Ingredients:
1. a chunk of chopped meat (again, no specific amounts. Take however much you need for the amount of people who will be eating it). Make sure it is either fresh or defrosted.
2. frying pan
3. salt
4. pepper
5. garlic (powder or cloves chopped up)
6. some oregano if desired
7. hummous (I buy it in the store, but f you want to make your own, get a recipe)
8. olive oil
9. other oil for frying (or margarine or whatever you use to sautee things in)
10. parsley
11. stove
12. matches (if pilot light does not work so well like on our stove)
13. plate
14. spoon

Instructions:
Take frying pan and stick it on the stove on top of a flame (I do not know how high - however high it needs to be to heat up the stuff). Spill a little oil in. Dice onion and put it in hot pan on stove in oil. Throw spices (the salt, pepper, garlic and oregano (not parsley) on top of onion. Let onion sautee for a bit.

When onions are ready (you will know because they will smell really good), take the chopped meat and throw it into the pan. Let it cook until it is cooked. Make sure to shake it up every now and then. The meat in the pan with the onions and stuff should be crumbly and not clumpy.

Prepare plate. Take spoon and scoop hummous out of container. Slap it onto the plate and a big clump. Take spoon and with the back, using a circular motion, spread the hummous around the plate with the middle of the plate having a thin layer of hummous and the edges should be thick and circular along the edges of the plate (like how they serve hummous in a restaurant). Spill olive oil (not too much) into middle of hummous (in the thin flat part). If so desired, throw a little chopped parsley into olive oil.

Take meat/onion combo and pour it into the middle of the hummous on top of the olive oil.

Serve (better if served when meat is hot) and enjoy.

NOTE: This recipe serves x number of people. x will depend on how much hummous and meat you used.