Mujadara with Meat and Pine Nuts

Layla Al-ZaabiCocinero

Ingredientes

• Aceite vegetal
  20 grams
• 1 medium onion, chopped
  1 piece
• 6 cloves of minced garlic
  6 cloves
• 2 cubes of Maggi chicken broth
  2 cubes
• Agua
  2000 ml
• 360 grams of washed and drained green lentils
  360 grams
• 100 grams of washed and drained Egyptian rice
  100 grams
• Mantequilla
  10 grams
• 1 small onion, sliced thinly
  1 piece
• 300 grams of lamb/beef
  300 grams
• Pine nuts
  100 grams
• 2 teaspoons of cumin powder
  2 teaspoons
• 1 teaspoon of black pepper
  1 teaspoon

Pasos

1. 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.

   Herramientas necesarias:

   Olla

   recipe.minutes
2. 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).

   Herramientas necesarias:

   Batidora

   recipe.minutes
3. 3

   In another frying pan, heat the butter and add the pine nuts and onion, frying until golden, then set aside.

   Herramientas necesarias:

   Sartén

   recipe.minutes
4. 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.

   recipe.minutes
5. 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.

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Aceite vegetalpor 100g

Energía884 kcal

Grasa total100 g

Aguapor 100g

Agua100 g

Mantequillapor 100g

Energía717 kcal

Proteínas0.85 g

Grasa total81 g

Carbohidratos0.1 g

Azúcares totales0.1 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas