Mujadara is all about being a vegetarian dish, and so a version with meat seems so contradictory and weird! But it does exist, and it is Georgina al Bayeh, Tawlet’s super smiling cook from Kfar Dlekos, who initiated us to the wonders of mujadara b’ lahmeh!
- 2 medium yellow onions
- 5 tablespoons (75 ml) olive oil
- 18 ounces (500 g) coarsely ground meat beef
- 2 1/2 cups (500 g) small brown lentils, rinsed and drained
- 2 cups (400 g) long-grain converted rice
- Kamal Mouzawak
Finely chop the onions. Heat the olive oil in a large skillet over medium heat and sauté the onions until translucent, about 10 minutes. Add the meat and stir to crumble the meat and let it start to dry a bit. Add the lentils to the skillet. Add enough water to cover by 3 fingers and cook until the lentils are tender.
When the lentils are cooked, add the rice, and a bit more water if needed, as it should cover the surface by 1 finger. Season to taste with salt, and cook to let the rice absorb the water. Serve warm.