Harira-Bazela Stew

When missing an ingredient, don't you worry just turn it into something else. A Moroccan Harira soup turned into Lebanese Bazela stew and kafta, served with Lebanese rice with vermicelli.

Ingredients:

For the stew:

300 gr. ground beef

1 onion (chopped)

1 cup of frozen peas

1 can chopped tomatoes

1/2 cup yellow lentils

2 potatoes (diced)

1 carrot (diced)

1/2 cup chopped parsley

1/2 cup chopped cilantro

1 tsp cumin

1 tsp paprika

1 tsp turmeric

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1 cup of chicken broth

Salt and pepper to taste

For rice with vermicelli:

2 cups long-grain rice

1/2 cup vermicelli

4 cups water

1 tablespoon of olive oil

1 tablespoon of butter

Salt, to taste

Directions:

To make the kafta, mix together the ground beef, onion, parsley, cilantro, cumin, paprika, salt, and black pepper in a large bowl. Form the mixture into small meatballs. Heat some oil in a large pot over medium-high heat. Add the kafta and cook until the beef is browned on all sides and cooked through.
Add the potatoes, carrot, peas, chopped tomatoes, lentils, parsley, cilantro, cumin, paprika, turmeric, cinnamon, and cayenne pepper. Stir to combine.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30-40 minutes, or until the lentils are tender. Season with salt and pepper, to taste.
To make the Lebanese rice with vermicelli, rinse the rice in cold water until the water runs clear. Drain the rice and set it aside. Heat some the olive oil & butter in a large pot over medium-high heat. Add the vermicelli and cook until it turns golden brown. Add the rice to the pot and stir to combine with the vermicelli, toasted the rice for about 5 minutes, staring constantly, add salt to taste. Pour in the water. Bring it to a boil, then reduce the heat to low, cover with the lid and let the rice simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
Serve the stew with the rice on the side.