eCook Meal
Textures Of Lebanon
with lamb mince, Mujadara & caramelised onions
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
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Frequently Asked Questions
What is the preparation time for Textures Of Lebanon?
The preparation time for Textures Of Lebanon with lamb mince, Mujadara & caramelised onions is between 15 and 30 minutes.
What is the total time required to make Textures Of Lebanon with lamb mince, Mujadara & caramelised onions?
The total time required to make Textures Of Lebanon with lamb mince, Mujadara & caramelised onions is between 40 and 55 minutes.
How many servings does Textures Of Lebanon provide?
4 servings
What are the main ingredients in Textures Of Lebanon?
Almonds, Baby Marrow, Dried Brown Lentils, Dried Cranberries, Fresh Mint, Green Leaves, Hummus, Lamb Mince, NOMU Moroccan Rub, Onion, Vegetable Stock, White Basmati Rice
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?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Textures Of Lebanon?
Almonds, Baby Marrow, Dried Brown Lentils, Dried Cranberries, Fresh Mint, Green Leaves, Hummus, Lamb Mince, NOMU Moroccan Rub, Onion, Vegetable Stock, White Basmati Rice
How many calories does Textures Of Lebanon have?
1062 calories
How much fat content does Textures Of Lebanon have?
grams