Lebanese Spinach Stew
Try this authentic Lebanese style Spinach stew made with simple ingredients; it's wholesome, well-balanced and perfect to feed a large family
- Prep time
- 5 min
- Cook time
- 22 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil (divided)
- ⅓ cup pine nuts
- 1 pound lean ground beef
- 2 teaspoons 7 Spice
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper (divided)
- ¼ cup chopped cilantro
- 5 garlic cloves (minced)
- ½ teaspoon crushed red pepper
- 2 10-ounce bags frozen spinach
- 3 cups chicken broth
- Juice of 1 lemon
Instructions
- 1
In a heavy bottomed saute pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden, remove and set aside.
- 2
In the same pan over medium high heat, heat the remaining tablespoon of olive oil and add the ground beef, season with 7 Spice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the meat is browned, about 5-7 minutes. Remove and set aside, keep any oil and juices in the pan.
- 3
In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until fragrant. Add the frozen spinach, remaining salt and cook with the cilantro mixture until softened, about 5 minutes.
- 4
Add the chicken broth or water and bring mixture to a boil. Return the cooked ground beef and pine nuts to the pan. Lower heat and simmer for 20 minutes until stew thickens.
- 5
Stir in the lemon juice and serve over traditional Arabic rice pilaf.