Recipe

Spiced Mujaddara

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A fragrant classic Middle Eastern dish of veggies, beef, rice & lentils with hints of cinnamon & allspice.

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serves 2

½ cup
¼ cup
250g
½
1
1
3 tsp
5g
30ml

serves 4

1 cup
½ cup
500g
1
2
2
6 tsp
10g
60ml

ingredients

parboiled brown rice
brown lentils – rinse
beef cubes – cut into smaller cubes (1cm)
onion – peel & chop finely
leeks – slice thinly at an angle
carrots – peel & slice into coins (½ cm thick)
Mujaddara Spice Mix
fresh mint – discard stalks
yoghurt
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

½ cup x parboiled brown rice
¼ cup x brown lentils – rinse
250g x beef cubes – cut into smaller cubes (1cm)
½ x onion – peel & chop finely
1 x leeks – slice thinly at an angle
1 x carrots – peel & slice into coins (½ cm thick)
3 tsp x Mujaddara Spice Mix
5g x fresh mint – discard stalks
30ml x yoghurt
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

1 cup x parboiled brown rice
½ cup x brown lentils – rinse
500g x beef cubes – cut into smaller cubes (1cm)
1 x onion – peel & chop finely
2 x leeks – slice thinly at an angle
2 x carrots – peel & slice into coins (½ cm thick)
6 tsp x Mujaddara Spice Mix
10g x fresh mint – discard stalks
60ml x yoghurt
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Rice & lentils: Pour boiling water (4 cups for 4; 2 cups for 2) into a pot on high heat and add the rice and lentils. Bring to the boil, cover, turn heat down to low and gently simmer for 20-25 minutes. Drain and season generously with salt.

Step 3

Beef cubes: Place a pan on medium-high heat. Toss the beef cubes in a little olive oil, season with salt and pepper and sprinkle over ¼ of the Mujaddara Spice Mix. When the pan is hot, add the beef cubes and fry for 5-7 minutes, turning occasionally until brown all over. Remove and set aside.

Step 4

Mujaddara mix: Using the same pan on medium-high heat with a drizzle of olive oil, add the onions and leeks with a pinch of salt. Sauté for 5 minutes until the leeks are soft and slightly sweet, then add the carrots with the REST of the Mujaddara Spice Mix. Cook for 3 minutes and add water (¼ cup for 4; 2 tbsp for 2), then mix in the rice and lentils.