Hummus and Shaved Steak on Naan

I liked the shaved steak that I cooked up for the Philly Cheesesteak strudel, then went looking for something else to do with it.  This wasn't something I found, but other spice combinations inspired it.  Namely, I made a fantastic pot of canned pinto beans with spices that I wished I had blogged.  I was just throwing something in with them for a nothing meal, but they were delicious.  Next time.  This is a slightly more Mediterranean-themed spice mix in an attempt to recreate that effect.

Now, I did this the hard way.  I made a lovely stack of naan and a small batch of Lebanese-style creamy hummus when I saw the prices for these items at the market.  The average person will buy them and just cook the beef.  That's what I'm going to assume here for the purpose of this recipe.

It did get a little messy to eat.  Making a pita sandwich out of it may have worked better.  The second day, I cut the naan in quarters first and ate it like pizza.  Still needed a fork for whatever fell off, but slightly less of an ordeal.

4 individual-sized naan
about 3/4 cup hummus
*14 oz shaved steak or one pound 80/20 ground beef
1 Tb olive oil
1/4 tsp each salt, garlic powder, onion powder, ground mustard, pepper, turmeric, and allspice
1/2 tsp each paprika and cumin
1 Tb dried parsley or 1/4 C fresh

1.  Mix all of the dry spices, including the salt, into a spice mix.  Drizzle the oil in a medium skillet and sprinkle with half of the spices.  Warm on medium heat until fragrant.

2.  Add the meat, then top with remaining spice mix.  Cook until fully browned, turning and breaking it up frequently.  This will take about ten minutes.

3.  While the meat is cooking, prepare the bases.  If desired, warm the naan.  Spread each with a generous amount of hummus, 2-3 tablespoons.

4.  Once the meat is fully cooked, work in the parsley for a minute or so.  Top the breads with the hot meat mixture and serve.

Difficulty level  π