Lentil Rice with Olive Oil Poached Onions (Mujaddara)
Known as Mujaddara in the Middle East, the sheer simplicity of the dish makes its deep, lucious flavors all the more suprising. Just be sure not to skimp on the olive oil.
Chili, cinnamon, and nutmeg enhance the nutty flavor of toasted pine nuts in these flavorful beef kebobs, which can be cooked in a skillet or on the grill. The addition of bright, quick-charred cherry tomatoes balances the richness of the meat. Serve them alongside fresh flatbread or a platter or rice for a Sunday supper of Middle Eastern-style comfort foods.
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound ground beef
- 1/4 onion, finely chopped
- 2 garlic cloves, grated
- 1/4 cup toasted pine nuts, plus extra for garnish
- 3 tablespoons flat-leaf parsley, finely chopped, plus extra to garnish
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1 teaspoon, plus a sprinkle sea salt
- 2 tablespoons extra-virgin olive oil
- 1 pound cherry tomatoes
Instructions
In a medium mixing bowl combine all ingredients, except the olive oil and cherry tomatoes, and mix well using your hands to incorporate seasonings evenly. Shape the kebab mixture into balls using ~2 tablespoons of the mixture at a time. Set aside on a tray or plate.
Heat a large skillet over medium heat and add the oil. Add kebabs, rotate after 2 minutes until all sides are browned; do this in batches so they are not over crowded. About six minutes for each batch. Alternatively, you can use a charcoal/gas grill or grill pan.
Arrange cooked kebabs on a serving platter and set aside.
Wipe out the skillet to remove excess oil/fat and heat on medium-high, then add the cherry tomatoes, sprinkle with salt, and let cook until the tomatoes just burst and are charred on one side.
Add directly to the serving platter on top of the kebabs, garnish with extra pine puts and parsley. Serve with rice or fresh baked flatbread.
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