Spiced Beef Kofta with Golden Mejadra

Aromatic beef kofta, seasoned with warm Middle Eastern spices, served alongside a savory golden lentil and white rice pilaf, topped with sweet caramelized onions for depth and richness.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Middle Eastern
• Difficulty: Medium
• Cost: $3.46/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat

Tags

• comfort food
• savory
• roast
• sauté
• rich

Ingredients

• 1.5 pound ground beef (93/7 lean)
• 2 yellow onions
• 3 tablespoon olive oil
• 0.5 cup fresh parsley (chopped)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.25 cup lentils (brown or green, rinsed)
• 1.5 cup white rice (rinsed)
• 4 cup chicken broth
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Thinly slice 1 1/2 yellow onions. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, or until deeply caramelized and golden brown. Remove half of the caramelized onions from the pot and set aside for garnish.
2. While the onions caramelize, prepare the beef kofta. In a medium bowl, combine the ground beef, the remaining 1/2 grated yellow onion, 1/4 cup chopped fresh parsley, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form the mixture into 18-20 small oval-shaped meatballs (kofta).
3. To the pot with the remaining caramelized onions, add the rinsed lentils and 1 teaspoon of ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until lentils are partially cooked.
4. Stir in the rinsed white rice into the pot with the lentils and broth. Bring back to a gentle simmer, cover, and cook for another 15-20 minutes, or until the rice and lentils are tender and most of the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes.
5. While the mejadra cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef kofta and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
6. Fluff the mejadra gently with a fork. Serve the mejadra warm, topped with the cooked beef kofta and the reserved caramelized onions. Garnish with fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 560
• Protein: 37.1 g
• Carbohydrates: 67.3 g
• Fat: 15 g
• Fiber: 6.5 g
• Sodium: 1047 mg
• Saturated Fat: 4.2 g
• Sugar: 4.3 g
• Cholesterol: 71 mg