Ingredients
Vegetable Oil20 grams- 1 medium onion, chopped1 piece
- 6 cloves of minced garlic6 cloves
- 2 cubes of Maggi chicken broth2 cubes
Water2000 ml- 360 grams of washed and drained green lentils360 grams
- 100 grams of washed and drained Egyptian rice100 grams
Butter10 grams- 1 small onion, sliced thinly1 piece
- 300 grams of lamb/beef300 grams
- Pine nuts100 grams
- 2 teaspoons of cumin powder2 teaspoons
- 1 teaspoon of black pepper1 teaspoon
Steps
- 1
Heat the vegetable oil in a large pot and sauté the chopped onion for three minutes or until softened. Add the garlic, Maggi chicken broth, water, and lentils. Allow the mixture to boil and simmer for 50 minutes or until the lentils are cooked.
5 minRequired Tools:
Pot - 2
Blend the mixture using an immersion blender or food processor until it becomes sticky. Then, return it to the heat. Add the rice and stir continuously over low heat for 20 minutes or until the rice is well cooked and the mixture reaches the desired thickness. (Add some hot water as needed).
20 minRequired Tools:
Blender - 3
In another frying pan, heat the butter and add the pine nuts and onion, frying until golden, then set aside.
5 minRequired Tools:
Frying Pan - 4
In the same frying pan, fry the minced meat with the spices until fully cooked. Return the onion mixture to the pan and mix the ingredients.
10 min - 5
To serve the dish, place the lentil stew in a large round bowl and add a layer of meat and the onion mixture on top.
5 min
Nutrition Facts
Vegetable Oilper 100gWaterper 100gButterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.