Solo: Spiced Mujaddara

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Solo: Spiced Mujaddara

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

Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • 2 tbsp x brown lentils – rinse
  • 125g x beef cubes – cut into smaller cubes (1cm)
  • ¼ x onion – peel & chop finely
  • ½ x leek – slice thinly at an angle
  • ½ x carrot – peel & slice into coins (½ cm thick)
  • 1½ tsp x Mujaddara Spice Mix
  • 3g x fresh mint – discard stalks
  • 15ml x yoghurt
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

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

Step 2

Rice & lentils: Pour boiling water (1 cup for 1) 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 (1 tbsp for 1), then mix in the rice and lentils.


Serve the mujaddara mix topped with the beef cubes, fresh mint leaves and a dollop of yoghurt.