Humus Kavurma (Turkish Hummus with Spiced Beef)
A Turkish meyhane favourite: creamy hummus topped with strips of seared beef, melted butter and chilli.
Made with Classic hummus. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the beef strips dry and season with the cumin and salt. Heat the olive oil in a large frying pan over a very high heat until smoking.
- 2
Add the beef in two batches and sear for 2 to 3 minutes per batch, turning once, until browned outside but still juicy in the middle. Lift into a bowl.
5 min - 3
Reduce the heat to medium. Add the onion to the pan and cook for 5 minutes until soft and golden, scraping up any browned bits.
5 min - 4
Return the beef to the pan, add the butter and half the chilli flakes, and toss for 1 minute until the butter has melted into a glossy sauce.
- 5
Spread your ready made hummus (see the base recipe) over a warm platter, making a dip in the middle with the back of a spoon.
- 6
Spoon the hot beef and buttery juices over the hummus, then finish with parsley and the remaining chilli flakes. Serve with warm bread.
Tips
- Cook the beef over very high heat in batches. Crowding the pan steams it instead of browning.
- Turkish chilli flakes are mild and slightly fruity. Use a pinch less of ordinary chilli flakes.
- Lamb leg steaks cut into strips are also traditional.
Storing and freezing
Keep leftovers in the fridge for up to 2 days. Cool the beef within 1 hour and reheat until steaming hot all the way through. The hummus is best served cool or at room temperature.
Questions
Can I make it dairy free?
Yes. Replace the butter with 2 tablespoons of olive oil. The flavour is a little less rich but still good.
Which cut of beef is best?
Sirloin or rump steak cut into thin strips cooks quickly and stays tender. Avoid stewing cuts, which need long cooking.
More made with classic hummus
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.