Lebanese Style Meatballs With Mujadara Recipes

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

LEBANESE MUJADARA

Steps:

• Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
• Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
• In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
• In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
• Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

MUJADARA (LEBANESE LENTILS AND RICE)

Steps:

• Over high heat olive oil in pot and add finely sliced onion, fry until dark brown, set onion aside
• In the same pot, using same oil fry finely diced onion until lightly golden
• Add lentils and salt. Submerge in water (covering lentils at least 1cm above), cook on med-high heat until lentils are par boiled
• Add rice and bring to the boil, reduce heat to low and allow contents to cook, stirring no more than three times. This should take around 15 minutes
• Serve topped with caramelised onion

LEBANESE-STYLE CINNAMON MEATBALLS RECIPE

Steps:

• Preheat oven to 375 degrees F, and prepare a large baking sheet lined with parchment paper.
• In a small bowl, place the toasted bread and cover with the milk. Let the bread soak in the milk until very soft and mushy (about 15 minutes), then squeeze the bread well to wring all the milk out.
• In a large mixing bowl, add the bread, ground beef, and the remaining meatballs ingredients. Using clean hands, mix/knead to combine.
• Form the meat mixture into meatballs (each the size of a tablespoon.) Arrange the meatballs in one layer on the prepared baking sheet lined with parchment paper. Bake in 375 degrees F heated oven for 11 to 14 minutes or so. (don't worry if they're not fully done at this point, take them out and set aside)
• While meatballs are baking, prepare the sauce. In a 5-quart braiser like this one or a large, deep saute pan like this one, heat 2 tbsp olive oil until shimmering but not smoking. Add the onions and cook over medium heat for 4 to 5 minutes, stirring regularly, until golden. Add the garlic and cook for a quick 30 seconds while tossing.
• Now add carrots, crushed tomatoes and the remaining sauce ingredients. Bring sauce to a boil for 5 minutes or so, then lower heat.
• Add the meatballs to the sauce, cover and let simmer for 20 minutes or so until the meatballs are fully cooked through. Garnish with chopped fresh parsley, if you like.
• Serve in dinner bowls with Lebanese rice or warm pita. A side of fattoush salad is a great addition to this meal.

LEBANESE MUJADARA

Steps:

• In a wide non stick pan, add the sliced onions and the olive oil. Turn the heat high for the first 2-3 minutes then reduce to the lowest setting and caramalise for 35-40 minutes, sautéing every few minutes so as not to burn on one side.
• Soak the rice in water for around half an hour and set aside
• Wash the lentils and add to a pot along with the 5 cups of water
• Bring the lentils to the boil then reduce to medium heat while they cook
• After 20 minutes of the lentils cooking, check one and if it is nearly done, add the drained cup of rice
• Add the salt and spices, a quarter of the onions as well as any excess oil from the onions which should be nearly done by now.
• Cover the rice with a lid and cook for another 20 minutes on low. Taste and adjust the salt as necessary.
• Serve with salad or yoghurt.

LEBANESE-STYLE MEATBALLS WITH MUJADARA

Steps:

• Tip the lamb into a bowl with ¼ of the chopped onion, the garlic, ½ tsp cumin, the lemon zest and some black pepper. Mix well with your hands, then shape into 16 small meatballs. Chill for at least 30 mins.
• Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Reserve most of the remaining chopped onion for the salad, then fry the rest for 5 mins until golden. Stir in the remaining cumin, then tip in the rice, bouillon powder, 500ml water and some black pepper. Reduce the heat to a simmer, then cover and cook over a medium heat for 30 mins. Tip in the lentils, cover again and cook for 5-10 mins more until the rice is tender and all the water has been absorbed.
• Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat. Add the meatballs and sliced onion, cover and cook for 5 mins. Stir, then cook for 5 mins more until the meatballs are cooked through and the onions are golden. Stir the tahini and lemon juice together with 3-4 tbsp water to make a sauce.
• Mix all of the salad ingredients with the reserved chopped onion. If you're following our Healthy Diet Plan, divide half of the mujadara between two plates and top with half of the meatballs and onions. Spoon over half of the tahini sauce and serve with half of the salad, two lemon wedges and a few mint leaves. Cover and chill the remaining portions to eat another day. Will keep for two to three days in the fridge.

LEBANESE LENTILS (MUJADARA)

Steps:

• Heat oil in pan.
• add onions, and cook on medium high heat until they are brown- stir occasionally.
• stir in rice and lentils, mix in with onions.
• add water.
• add salt, mix contents.
• cover and simmer.
• This will take over an hour. The water will be absorbed into rice and lentils. Make sure they are soft. Sometimes you may need to add a little more water. Stir occasionally.
• Best if served in a shallow bowl, and let sit for 10 minutes or so. Enjoy warm or cold.

LEBANESE-STYLE SPICED MEATBALLS

Steps:

• Combine meatballs mixture in a large mixing bowl and stir *just* until combined.
• Cover and refrigerate until mixture is firm. (I do this first thing in the morning.).
• Preheat oven to 350 degrees.
• Form into 1 1/2" balls and place on a parchment-lined baking sheet.
• Bake about 20 minutes or until browned and no longer pink in the center.
• If desired, serve with plain yogurt that has been drained or tahini.
• Delicious served over quinoa accompanied by a fresh salad with seasonal ingredients or steamed veggies in the cooler months.
• Yield: 18-22 meatballs.