Ingredients:

  • 1 lb (450g) ground lamb or beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 cup (200g) long-grain rice or bulgur wheat
  • 2 cups (480ml) chicken or vegetable broth
  • ½ cup (75g) toasted pine nuts
  • ¼ cup (60g) raisins (optional)
  • 1 tsp salt
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. In a bowl, combine ground meat, onion, garlic, cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix well and let marinate for 20 minutes.
  2. Heat olive oil in a skillet over medium heat. Add marinated meat mixture and cook until browned, about 8–10 minutes.
  3. In a saucepan, bring broth to a boil. Add rice or bulgur and salt. Reduce heat, cover, and simmer until cooked through (about 15 minutes for rice, 10 minutes for bulgur).
  4. Fluff the grains and mix in toasted pine nuts and raisins (if using). In a baking dish, layer half of the grain mixture, followed by the cooked meat, and top with remaining grains.
  5. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove foil and bake an additional 10 minutes until heated through.
  6. Remove from the oven, let it cool for a few minutes. Garnish with chopped parsley and serve with lemon wedges.