My friend’s grandmother is Lebanese, and he fondly remembered going over to her house and having this meal every time. He explained to me that it was very simple, but delicious. He was right.
Lebanese Lamb, Rice, Lentils and Yogurt
- 1-2 TB ghee*, butter or olive oil
- 1 yellow onion sliced into crescent moons
- 1 lb ground lamb (If you are having trouble finding ground lamb, you can purchase it here)
- 2 cloves garlic minced
- 1 tsp thyme
- 1 tsp oregano
- Salt and pepper
- 1 cup rice (long grain brown rice, Christmas rice or wild rice)
- 2 cups water or chicken broth
- 1/2 tsp salt
- 1 cup green lentils
- 1 1/2 cups water
- Greek or Goat yogurt
- Cook 1 cup of rice with 2 cups of water or broth, add 1/2 tsp salt and bring to a boil. Simmer on low for 45-50 minutes until all liquid has been absorbed.
- Rinse lentils with cold water and place 1 cup dry lentils to 1 1/2 cups water and simmer on low for 20-30 minutes. The lentils should be tender but not mushy.
- To slice into crescent moons, simply cut the onion in half, tilt one side up, and slice the onion at the same angle. Add ghee/ butter or oil and saute onion until it becomes slightly caramelized. Add lamb and more ghee/butter or olive oil, thyme and oregano, garlic and salt and pepper. Saute until done.
- Put rice on each plate, followed by lentils, then lamb and top with yogurt. Enjoy!
- *Ghee is clarified butter used in Indian cooking as well as French cooking. Even the most dairy sensitive people usually do not have problems with ghee, or raw butter for that matter. It gives a wonderfully rich flavor to dishes.