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sabanegh w riz"spinach and rice

Sabanekh w riz “Spinach and rice”:

This is a traditional Lebanese dish. It is easy and simple and it is flavoured with two of the most used ingredients in our kitchen, the coriander and the garlic.

This recipe always takes me back to where my kids used to enter the house coming back from school, noticing this dish from its amazing aroma.

It is very common to see this dish on the Lebanese table, it is healthy and nutritious including an amazing taste you can’t resist which let everyone in the family enjoy eating it. Spinach and meat savoured with the lemony garlic and coriander flavor gives it a delicious and exquisite taste.

Prep. time: 20 mins if frozen and more time if fresh

Cooking time: 20 mins

Serves: 6


4 bunches fresh spinach washed or 800 grams frozen spinach

400 grams ground beef or mixed with lamb

One medium onion chopped

5 medium garlic cloves crushed

1/4 cup pine nuts

2 medium lemons squeezed

A bunch of coriander cleaned and chopped

2 tbsp oil

1 tbsp butter

1 tsp salt

1/4 tsp allspice

PREPARATION: For fresh and big bunches of spinach, wash them very well then bring water in a pot to the boil point, drop them for one minute then drain the spinach in a strainer. After cooling chop the spinach coarsely.

Stir fry the pine nuts with a tbsp of oil over low heat until golden and set aside. In the same pan cook the meat with a dash of salt and allspice until done. In a medium pot heat a tbsp of oil, add the onions and stir for few mins. Add the crushed garlic and part of the coriander and keep stirring over medium heat for 2 minutes. Put the cooked meat then pour one cup of water. As soon as it boils drop the chopped spinach and cover the pot then let it boil over medium heat until it starts boiling. You might need to add a bit of boiled water to the pot to keep it succulent. Add the salt, the allspice and the lemon juice and let it simmer for 10 mins. Finally combine the rest of the coriander, the butter and continue simmering for another 5 mins. This dish will maintain its amazing aroma and distinctive taste by leaving part of the coriander to the last minutes. Serve it warm with our Lebanese vermicelli rice after sprinkling the toasted pine nuts on top. For vegetarian lovers you can substitute ground beef with chopped mushrooms, I have tried it myself with portabello kind and it tasted just as good.

The rice is already represented in my blog with many other dishes.

This traditional dish is light and fulfilling at the same time. It is yummy so give a try and the whole family will love it.


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