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BASICS |
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MEAT |
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DISHES
FISH |
Samke
Harra
Siyadiya
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Mishwi
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Samak
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Yakhnet
Sabanegh (Spinach Stew)
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INGREDIENTS:
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 tbls shortening or butter
1 tbls 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
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PREPARATION:
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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