What are the main ingredients in Textures Of Lebanon?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Textures Of Lebanon?

Calories: 1062, Carbs: 111 grams, Fat: grams, Protein: 58.7 grams, Sugar: 15.6 grams, Salt: 1255 grams

How do I prepare Textures Of Lebanon?

GOLDEN ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. CRISPY ONIONS: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until crisped, then remove the pan from the heat. GET IN THE MIX: When the lentils have finished simmering, stir in the rinsed rice, veg stock, and seasoning. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Add more water if it dries out before the lentils and rice are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes. A TRIP TO LEBANON!: Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the remaining almonds and mint leaves. Spoon in the baby marrow salad. Plate up the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining dried cranberries. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef! LET IT SIMMER: Place a pot over medium heat with a drizzle of oil, when hot, add the mince and ½ of the Moroccan rub. Cook for 5-6 minutes, breaking up the mince as it cooks, until browned. Rinse the lentils and add to the pot of mince. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked. FLAVOUR-PACKED SALAD: Place the baby marrow rounds in a bowl. Toss through the remaining Moroccan rub and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When smoking hot, fry the baby marrow for 2-3 minutes until charred. Return to the bowl and toss through ½ the chopped dried cranberries, ½ of the toasted almonds and rinsed green leaves.

What should be prepared from my kitchen to make Textures Of Lebanon?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Textures Of Lebanon

Name: Textures Of Lebanon
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

Get ready for a taste of Lebanon! Mujadara boasts an array of flavours and textures; lentils, rice, crisped caramelised onions, and almond flakes. We’ve pumped it up with lamb mince and served it with hummus, and a baby marrow, cranberry and green leaf salad.

Textures Of Lebanon

with lamb mince, Mujadara & caramelised onions

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Dried Brown Lentils
Dried Cranberries
Flaked Almonds
Free-range Lamb Mince
Fresh Mint
Green Leaves
Hummus
NOMU Moroccan Rub
Onion
Onions
Vegetable Stock
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

LET IT SIMMER
Place a pot over medium heat with a drizzle of oil, when hot, add the mince and ½ of the Moroccan rub. Cook for 5-6 minutes, breaking up the mince as it cooks, until browned. Rinse the lentils and add to the pot of mince. Submerge in 300ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked.
GOLDEN ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice, veg stock, and seasoning. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Add more water if it dries out before the lentils and rice are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the remaining Moroccan rub and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When smoking hot, fry the baby marrow for 2-3 minutes until charred. Return to the bowl and toss through ½ the chopped dried cranberries, ½ of the toasted almonds and rinsed green leaves.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into a bowl and top with the crispy onion. Scatter over the remaining almonds and mint leaves. Spoon in the baby marrow salad. Plate up the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining dried cranberries. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!

Free-range Lamb Mince - 150g
NOMU Moroccan Rub - 7,5ml
Dried Brown Lentils - 30ml
Flaked Almonds - 15g
Onion - 1
White Basmati Rice - 75ml
Vegetable Stock - 5ml
Baby Marrow - 100g
Dried Cranberries - 20g
Green Leaves - 20g
Fresh Mint - 3g
Hummus - 65ml

Download the Recipe

Serves 2

LET IT SIMMER
Place a pot over medium heat with a drizzle of oil, when hot, add the mince and ½ of the Moroccan rub. Cook for 5-6 minutes, breaking up the mince as it cooks, until browned. Rinse the lentils and add to the pot of mince. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked.
GOLDEN ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice, veg stock, and seasoning. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Add more water if it dries out before the lentils and rice are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the remaining Moroccan rub and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When smoking hot, fry the baby marrow for 2-3 minutes until charred. Return to the bowl and toss through ½ the chopped dried cranberries, ½ of the toasted almonds and rinsed green leaves.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the remaining almonds and mint leaves. Spoon in the baby marrow salad. Plate up the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining dried cranberries. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!

Free-range Lamb Mince - 300g
NOMU Moroccan Rub - 15ml
Dried Brown Lentils - 60g
Flaked Almonds - 30g
Onions - 2
White Basmati Rice - 150ml
Vegetable Stock - 10ml
Baby Marrow - 200g
Dried Cranberries - 40g
Green Leaves - 40g
Fresh Mint - 5g
Hummus - 125ml

Download the Recipe

Serves 3

LET IT SIMMER
Place a pot over medium heat with a drizzle of oil, when hot, add the mince and ½ of the Moroccan rub. Cook for 7-8 minutes, breaking up the mince as it cooks, until browned. Rinse the lentils and add to the pot of mince. Submerge in 700ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-12 minutes until slightly softened but not cooked.
GOLDEN ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice, veg stock, and seasoning. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Add more water if it dries out before the lentils and rice are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the remaining Moroccan rub and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When smoking hot, fry the baby marrow for 3-4 minutes until charred. Return to the bowl and toss through ½ the chopped dried cranberries, ½ of the toasted almonds and rinsed green leaves.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the remaining almonds and mint leaves. Spoon in the baby marrow salad. Plate up the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining dried cranberries. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!

Free-range Lamb Mince - 450g
NOMU Moroccan Rub - 22,5ml
Dried Brown Lentils - 90ml
Flaked Almonds - 45g
Onions - 3
White Basmati Rice - 225ml
Vegetable Stock - 15ml
Baby Marrow - 300g
Dried Cranberries - 60g
Green Leaves - 60g
Fresh Mint - 8g
Hummus - 170ml

Download the Recipe

Serves 4

LET IT SIMMER
Place a pot over medium heat with a drizzle of oil, when hot, add the mince and ½ of the Moroccan rub. Cook for 7-8 minutes, breaking up the mince as it cooks, until browned. Rinse the lentils and add to the pot of mince. Submerge in 900ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-12 minutes until slightly softened but not cooked.
GOLDEN ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until golden brown, shifting regularly. On completion, turn up the heat and sauté until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, stir in the rinsed rice, veg stock, and seasoning. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Add more water if it dries out before the lentils and rice are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
FLAVOUR-PACKED SALAD
Place the baby marrow rounds in a bowl. Toss through the remaining Moroccan rub and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When smoking hot, fry the baby marrow for 3-4 minutes until charred. Return to the bowl and toss through ½ the chopped dried cranberries, ½ of the toasted almonds and rinsed green leaves.
A TRIP TO LEBANON!
Scoop a generous portion of mujadara into bowls and top with the crispy onion. Scatter over the remaining almonds and mint leaves. Spoon in the baby marrow salad. Plate up the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining dried cranberries. Have the Lebanese-style hummus at hand for dolloping as you please! Sahtein, Chef!