Lebanese Spinach Stew
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
6 people
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Calories
125 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lebanese Spinach Stew
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Lebanese spinach stew (sabanekh) is an incredibly easy and tasty dish made with spiced ground beef, spinach, and a squeeze of lemon juice
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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.
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 Information
Show Details
Calories
125kcal
(6%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
26mg
(1%)
Potassium
136mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
40IU
(1%)
Vitamin C
3mg
(3%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 26mg | 1% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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