Description
A delicious Lebanese-style meal featuring spiced lamb meatballs served with mujadara, a comforting dish of brown basmati rice and green lentils, complemented by a fresh tomato, cucumber, and olive salad with a tangy tahini lemon sauce.
Ingredients
Scale
Meatballs
- 250g lamb mince (10% fat or lower)
- ¼ of 2 large onions (about 40g), very finely chopped
- 1 garlic clove, finely grated
- ½ tsp ground cumin
- Zest of ½ lemon
- Black pepper, to taste
Mujadara (Rice and Lentils)
- 1 tsp rapeseed oil
- Remaining ¾ of 2 large onions (about 240g), chopped (reserve most for salad)
- 2½ tsp ground cumin
- 200g brown basmati rice
- 1 tbsp bouillon powder
- 500ml water
- 390g can green lentils, drained
- Black pepper, to taste
Tahini Sauce
- 2 tbsp tahini
- Juice of ½ lemon
- 3–4 tbsp water
Salad and Garnishes
- 4 tomatoes, cut into wedges
- ¼ cucumber (about 150g), sliced
- 12 Kalamata olives, quartered
- 1 tbsp chopped mint, plus a few small leaves to serve
- Remaining reserved chopped onion from mujadara step
- ½ lemon, cut into 4 wedges, to serve
Instructions
- Prepare Meatballs: In a bowl, combine the lamb mince, ¼ of the finely chopped onion, grated garlic, ½ tsp ground cumin, lemon zest, and black pepper. Mix thoroughly with your hands then shape the mixture into 16 small meatballs. Chill in the refrigerator for at least 30 minutes to firm up.
- Cook Mujadara Base: Heat 1 tsp of rapeseed oil in a non-stick frying pan over medium-high heat. Fry the remaining chopped onion (reserve most for salad) for about 5 minutes until golden. Stir in the remaining 2½ tsp of ground cumin, then add the brown basmati rice, bouillon powder, 500ml water, and black pepper. Lower the heat to a simmer, cover, and cook gently for 30 minutes.
- Add Lentils and Finish Mujadara: After 30 minutes, stir in the drained green lentils, cover again, and cook for an additional 5–10 minutes until the rice is tender and all water is absorbed. Remove from heat and keep covered until ready to serve.
- Cook Meatballs and Onions: While the muhjadara cooks, heat the remaining rapeseed oil in another non-stick pan over medium-high heat. Add the chilled meatballs and sliced onion, cover the pan, and cook for 5 minutes. Stir gently, then continue cooking uncovered for another 5 minutes until the meatballs are cooked through and onions are golden.
- Make Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, and 3–4 tablespoons of water until smooth and pourable. Adjust water quantity to reach desired consistency.
- Prepare Salad: Combine the reserved chopped onion with the tomato wedges, sliced cucumber, quartered Kalamata olives, and chopped mint. Toss lightly to mix all the fresh flavors.
- Serve: Divide half of the mujadara between two plates, topping each with half of the meatballs and golden onions. Drizzle over half the tahini sauce, add a portion of the fresh salad, two lemon wedges, and garnish with mint leaves. Cover and refrigerate the remaining portions for up to 2–3 days for another meal.
Notes
- For best flavor, chill the meatballs before cooking to help them hold together.
- Reserve most of the chopped onion for the salad to retain freshness and crunchiness.
- This dish can be prepared ahead and served cold or reheated gently.
- Use 10% fat or lower lamb mince for a balanced texture and healthier option.
- The recipe keeps well in the fridge for 2-3 days, making it ideal for meal prep.
- Prep Time: 15 minutes plus 30 minutes chilling
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Lebanese
Keywords: Lebanese meatballs, mujadara, lamb meatballs, lentils and rice, Middle Eastern recipe, healthy dinner, tahini sauce
