Lebanese Spinach Stew
Prep Time10 mins.
Cook Time45 mins,
Ready In1 hr
Today I have for you guys another Middle-eastern yakhne (or yekhni), which are Middle-eastern stews that are typically served with white rice with vermicelli noodles. This Lebanese Spinach Stew, also known as yekhni sabenekh or sabenekh w roz translates from Arabic to spinach and rice. This dish is so hearty and filling, loaded with nutrient-rich spinach.
What I love about this dish is how easy it is to make. Unlike other Middle-eastern stews (like Fasolia wa Roz, Okra stew) which typically use beef stew meat or chicken that requires some time to cook until tender, this stew uses ground beef which cooks in just 10 minutes. This entire dish comes together in less than an hour.
How to make Lebanese Spinach Stew
Begin by sauteing ground beef until browned. I then add a little bit of avocado oil, and season with seven spices, salt and black pepper. Like all the Lebanese stews, this spinach stew uses fresh cilantro and crushed fresh garlic. After cooking the ground beef, I add the crushed garlic and chopped cilantro and saute them all together for a few minutes.
Here I add the frozen spinach. You do not need to defrost the spinach as you want the water in it. You can definitely use fresh spinach if you prefer, however, keep in mind that spinach wilts so, you would need about two pounds of fresh spinach!
You want to add water or chicken broth (I used a chicken boulion cube with water) depending on how much water is retained in your frozen spinach. The stew is meant to be thick, not watery. I ended up using 3 cups of water, but add more if you need.
Lastly, the stew is finished with some fresh lemon juice and toasted pine nuts. You can add the toasted pine nuts directly into the stew or, if not everyone likes nuts, you can serve them on the side to add to individual plates. This spinach stew is served with the classic Middle-eastern white rice with vermicelli noodles. You can also serve it with qunoia, brown rice or for a lower carb option, try cauliflower rice.
Crush the garlic using a mortar and pestle.
Finely chop the washed cilantro.
Add the frozen spinach with the beef and cook over medium heat until softened, about 5 minutes.
Add the pine nuts to the stew or, serve on the side to add to individual plates.
Add the lemon juice to the Lebanese spinach stew, mix well and serve with the rice with vermicelli.
Top with the toasted pine nuts. Sahtan!
Lebanese Spinach Stew
- In a large deep pot, sauté the ground beef until browned, about 5 to 7 minutes.Once browned, add 3 tablespoons of the avocado oil, 2 teaspoon seven spices, 1/2 teaspoon black pepper and one teaspoon of salt and sauté for an additional five minutes.1 lb Ground Beef, ¼ cup Avocado Oil, 2 tsp. Seven Spices, ½ tsp. Black Pepper
- Crush the garlic using a mortar and pestle.Finely chop the washed cilantro.1 bunch Cilantro, 10 cloves Garlic
- Add the crushed garlic to the beef and sauté for 1 minute before adding the chopped cilantro. Sauté for a few more minutes.10 cloves Garlic
- Add the frozen spinach with the beef and cook over medium heat until softened, about 5 minutes.24 oz Frozen Spinach
- Add the bouillon cube and water (or chicken broth) and bring to a boil. Add the remaining teaspoon of salt and lower the heat to a medium-low, cover and cook for 25 minutes until stew comes together.1 Bouillon cube, 3 cups Water
- In a skillet, heat up the remaining tablespoon of avocado oil. Add the pine nuts and cook until golden brown.Add the pine nuts to the stew or, serve on the side to add to individual plates.¼ cup Pine Nuts
- Prepare the rice with vermicelli.Add the lemon juice to the Lebanese spinach stew, mix well and serve with the rice with vermicelli. Top with the toasted pine nuts.¼ cup Pine Nuts
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