Lebanese Yakhnet Sabanegh (Spinach Stew) Recipe


1 kg (32 oz) spinach, washed, stalks removed, roughly chopped
1/4 kg (8 oz) lean lamb or beef, minced or cubed
2 medium onions, chopped
2 tbs shortening or butter
1 tbs salt (as desired)
a dash of ground allspice
1/4 cup fried pine nuts
4 cloves garlic, peeled and crushed with a dash of salt
1/2 cup finely chopped fresh coriander
1 liter water


Boil water in a pot. Add bicarbonate of sodium then chopped spinach. Bring to a boil for 3 minutes. Remove and wash well. Drain. Put aside.Sauté onion with shortening or butter over moderate heat until transparent. Stir in meat, salt and allspice until tender.Stir in garlic then add coriander and spinach. Mix well. Add 1 cup of water. Cook over moderate heat for 20 minutes or until tender.Garnish with pine nuts. Serve accompanied with cooked rice.

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