Chickpea and Ground Lamb Breakfast Hash with Skhug Sauce
March 11, 2026
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 stars of the bowl. Add skhug, a popular Middle Eastern hot sauce, for a tangy-savoury spiciness that’ll keep you and guests coming back for more. Top it off with a dollop of creamy skhug ricotta and diced cucumber.
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 stars of the bowl. Add skhug, a popular Middle Eastern hot sauce, for a tangy-savoury spiciness that’ll keep you and guests coming back for more. Top it off with a dollop of creamy skhug ricotta and diced cucumber.
Key products
Instructions
Instructions
- Mix the ricotta cheese and 1 tablespoon of the Skhug Sauce in a small bowl, until they are well blended. Cover and refrigerate, until ready to serve. Reserve the remaining Skhug Sauce to flavour the lamb hash.
- Mix all of the dry spices in small bowl, set aside. Steam or microwave the butternut squash until soft, then reserve.
- Heat a large frying pan on medium-high heat. Add the lamb, cook and stir for 3 minutes. Add 2 teaspoons of the dry spice mixture, and cook and stir until the lamb is no longer pink. Then with a slotted spoon, remove the lamb from the frying pan and reserve.
- Add the onion, squash and aubergine and stir while cooking on a medium-high heat for 5-6 minutes. Add the chickpeas, Garlic and the remaining spice mixture and cook and stir for 3-4 minutes. Stir in the tinned tomatoes and the browned lamb and cook until the squash is tender. Stir in the spinach, lemon juice and reserved 3 tablespoons Skhug Sauce, and cook until the spinach is just wilted.
- To serve, spoon the chickpea and lamb hash into serving bowls. Top with the diced cucumber and a dollop of the skhug ricotta.
- Cooking Tip To make Skhug Sauce, place the following ingredients in a blender: 15 grams each fresh coriander leaf and flat leaf parsley, 75 mililitres extra virgin olive oil, 5 fresh Thai birds eye chillies (finely chopped), 1 teaspoon Schwartz® Minced Garlic, 2 teaspoons lemon juice, 1 teaspoon each Schwartz® Ground Coriander and Schwartz® Ground Cumin, 3 Schwartz® Cardamom Pods (shells discarded), 1/2 teaspoon each Schwartz® Coarse Black Pepper and Schwartz® Sea Salt. Blitz until well blended. Refrigerate for at least 30 minutes to blend the flavours, or until ready to serve. Sauce can be stores in tightly covered container in refrigerator up to 1 week. Use in place of hot sauce in your favourite dishes.
