Baharat Spiced Meatballs with Lentil Rice

This aromatic stew incorporates Baharat into the meatballs and the rice. The recipe works well with turkey, too. Adapted from Athens News.

Ingredients:

Meatballs:
2 tsp Baharat Powder
1 lb ground beef
1 large egg
1 slice of bacon, finely chopped
Salt
About 1/2 cup flour

Sauce:
1 white onion, chopped
1 small zucchini, chopped
1 can peeled tomatoes
2 large mushrooms, chopped
2 cloves of garlic, minced
salt and pepper to taste
1 red bell pepper, chopped
cumin seeds, pan roasted and ground

Lentil rice:
1 1/2 cups basmati rice
1 tsp salt
1/2 cup red lentils
4 green cardamom pods
3 cups water
1 tsp. Baharat Powder

Directions

Rice: Bring water to a boil and add everything and then stir, cover and reduce heat to low. Cook covered for 20 minutes until water is absorbed and lentils and rice are soft.

Sauce: Sauté chopped onions, garlic, and bell pepper in olive oil for 2 minutes, toss in zucchini and mushrooms and add tomatoes and spices and cover and simmer on low.

Meatballs: Mix ingredients in bowl until smooth. Form golfball-sized balls in your palm and add to simmering sauce. Cook covered on low for 15 minutes. Once cooked, uncover and let thicken to desired consistency. Serve on lentil rice with a dollop of yogurt.




Leave a comment


Also in Recipes

Moroccan Tagine-Inspired Fish Stew
Moroccan Tagine-Inspired Fish Stew

1 Comment

When we developed our Moroccan Fish Tagine spice blend, we had in mind a dry version of chermoula, a delicious, aromatic Moroccan herb sauce made with fresh herbs, garlic, lemon and spices.

Continue Reading

Rockfish Ceviche with Chili Powder
Rockfish Ceviche with Chili Powder

The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.

Continue Reading

Golden Milk Mango Lassi
Golden Milk Mango Lassi

According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.

Continue Reading