Egyptian Style Spinach Sabanek Recipes

EGYPTIAN STYLE SPINACH (SABANEK)

Steps:

• Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
• Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
• Strain out meat and pour broth into a large bowl.
• In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
• Add tomato paste, all spices, and stir around until well coated.
• Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
• Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
• Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.

EGYPTIAN SPINACH STEW

Steps:

• Soak hummus in hot water for 30 minutes.
• in a pot heat 1 tbsp crisco, add onion, allspice, salt and pepper, sautÉ till translucent. stir in ground beef continue cook until meat is browned. drain hummus and add to pot, stir.
• cook for 2 minutes on medium then add 1/2 cup water. cook for approx another 10 minutes till hummus has softened a bit. add more water if needed.
• add tomato sauce cover and simmer for about 30 minutes till hummus is cooked. add spinach continue to simmer.
• in a separate pan add reserved tbsp crisco, garlic, cilantro a pinch more salt and pepper cook on medium till fragrant and garlic is just pink. add to the spinach mixture and more water just to cover, continue cooking on medium low for another 10 minutes.
• serve over rice.
• www.food4memories.com.

JIDDO'S FATAYER SABANEGH (SPINACH TRIANGLES)

Steps:

• In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
• Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
• Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
• Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.