Lebanese Spinach Stew

Lebanese spinach stew (sabanekh) is an incredibly easy and tasty dish made with spiced ground beef, spinach, and a squeeze of lemon juice

Course Main Course

Cuisine Middle Eastern

Diet Halal

Prep Time 5 minutes

Cook Time 15 minutes

Servings people

Calories 125kcal

Author Farah Abumaizar

Ingredients

1 tablespoon olive oil
1 onion, finely diced
2-3 garlic cloves, crushed
0.5 lb ground beef 250-350g
1/2 teaspoon seven spices or all spice
1/4 teaspoon cinnamon
1/2 teaspoon salt, more to taste
black pepper to taste
2 bags frozen spinach , 14 oz (400g) each total 28 oz or 800g
1/2 cup chicken stock, vegetable stock, or water
1 lemon, juiced
salt and pepper for seasoning
vermicelli rice, to serve

Instructions

Start by cooking the beef. In a large pot over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
Add the crushed garlic, and cook for a further minute or so, then add the ground beef.
Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until beef is all cooked through and brown with no pink bits remaining.
Keep stirring and breaking apart clumps of meat- you can even use a potato masher to break the meat apart a little. If desired, drain any extra fat. Taste the mince and adjust for seasoning.
Add the frozen packs of spinach directly into the pan with the cooked beef. Add the broth. Let the spinach soften in the heat, and then keep it on the heat on a medium simmer until its completely cooked through, about 15 minutes. If it isn't saucy enough, add an extra 1/2 cup to 1 cup of water or broth. I always find that the spinach releases plenty of liquid and I don't need to add any extra. Add the drained chickpeas and cook for a couple minutes more.
Add the lemon juice to the spinach, taste the spinach, and season with any extra salt or pepper if you think it needs it. Enjoy hot, over vermicelli or plain rice.

Video

Notes

For full recipe post on Middle Eastern spiced ground meat click here:

For full recipe post on Vermicelli Rice click here:

Use frozen spinach. It has an earthier flavor than baby spinach, and is much easier to work with- zero prep or thawing required!

If stew is too thick, add 1/2 cup to 1 cup of chicken or vegetable stock.

To make this vegetarian/vegan, omit the meat and make sure to add the chickpeas.

Storing leftovers: Leftovers will last in the fridge tightly covered for up to 4 days. Reheat gently on the stove or in the microwave.

You can also freeze leftover stew for up to 2 months in an air tight container, defrost overnight in the fridge or in a saucepan while heating on low heat.

Nutrition