Recipe provided by | TWO PURPLE FIGS

INGREDIENTS

Mujadara:

1 Tablespoon olive oil

1 red onion, finely diced

1/2 lb ground lamb, use American Lamb

3 garlic cloves, minced

2 tablespoons parsley leaves, chopped

1/2 teaspoon salt and pepper

1 teaspoon allspice

1/2 teaspoon nutmeg

2 cups uncooked rice

3-1/2 cups lentils water

2 cups cooked lentils

1 lime juiced

Crispy Onions:
2 onions, red or yellow, thinly sliced

1 Tablespoon cornstarch

4 tablespoons of oil (neutral tasting oil)

Toppings:
1/4 cup Feta cheese

1/3 cup fresh parsley, cilantro and mint, minced

1/2 cup pomegranate arils

DIRECTIONS

Cook the lentils and save the water.

In a large deep skillet, preheat the olive oil over medium high heat. Add in the onions and sauté for 2 minutes. Then add in the American lamb, garlic and herbs. Season with salt, pepper, allspice and nutmeg and sauté for 10 minutes until the lamb has cooked through.

Add in the rice and toss for 2 minutes with the lamb, then add in the lentils water and cover the skillet.

Bring to a boil and lower the heat to low. Allow the rice took for 20-30 minutes until tender.

In the meantime, make the crispy onions by tossing the sliced onions in cornstarch and then pan fry for 10 minutes tossing every few minutes until golden. Drain on a paper towel lined plate.

Once the rice is cooked, add in the cooked lentils and blend well.

Serve the Mujadara on a serving dish, topped with the crispy onions and your favorite toppings. Enjoy!!