Spinach Stew Sabanekh Wa Riz Recipes

LEBANESE SPINACH STEW

Steps:

• In a heavy bottomed saute pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden, remove and set aside.
• In the same pan over medium high heat, heat the remaining tablespoon of olive oil and add the ground beef, season with 7 Spice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the meat is browned, about 5-7 minutes. Remove and set aside, keep any oil and juices in the pan.
• In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until fragrant. Add the frozen spinach, remaining salt and cook with the cilantro mixture until softened, about 5 minutes.
• Add the chicken broth or water and bring mixture to a boil. Return the cooked ground beef and pine nuts to the pan. Lower heat and simmer for 20 minutes until stew thickens.
• Stir in the lemon juice and serve over traditional Arabic rice pilaf.

SPINACH STEW (SABANEKH WA RIZ)

Steps:

• Optional - Over med-high heat, heat 1 tbsp olive oil in a pot and brown pine nuts. Then set aside the pine nuts. These can be used for garnish.
• In the same pot, heat another 1 tsp olive oil and fry garlic and coriander until fragrant. Add onion and sweat (until translucent)
• Add spinach and veggie stock. Stir contents through and allow spinach to wilt for about 15 minutes.
• Add chickpeas stir everything together and allow to simmer for about 10 minutes.
• Serve on a bed of rice (topped with optional browned pine nuts) and with freshly squeeze lemon juice