Egyptian Beef Kofta over Cumin-Lentil Koshari with Wilted Spinach

Instructions

1. 01

   Cook the brown rice and brown lentils together in lightly salted water until tender, about 25 minutes for the rice and 20 for the lentils. (Start the rice 5 minutes before the lentils, or cook them in separate pots.) Drain and keep warm.

2. 02

   While the grains cook, combine the ground beef with half the chopped onion, half the garlic, cumin, coriander, cinnamon, salt and pepper. Knead briefly with damp hands and shape into 4 small football-shaped kofta, about 25g each.

3. 03

   Heat the olive oil in a heavy skillet over medium-high heat. Cook the kofta 3 minutes per side until deeply browned and just cooked through. Transfer to a plate.

4. 04

   Lower the heat to medium. Add the remaining onion to the skillet and caramelize 5 minutes until soft and golden. Stir in the remaining garlic, the tomato paste and the smoked paprika. Cook 1 minute.

5. 05

   Fold the cooked lentils and rice into the skillet, plus 2 tablespoons of water. Stir to coat the grains in the spiced base. Taste and adjust salt.

6. 06

   Push the koshari to one side of the skillet, add the spinach to the empty side, and toss for 30 seconds until just wilted.

7. 07

   Plate the koshari, top with the kofta and wilted spinach, finish with parsley and a generous squeeze of fresh lemon.