Best Spinach and meat stew - sabanegh bi lahmeh

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How to Make Sabanegh - Spinach. Sauté onion in the olive oil until browning in a medium sauce pan Add scrambled hamburger meat to onion mixture and cook until meat is brown Add spinach and stir occasionally on medium high Add small glass of water to cover the spinach mixture - continue to. This dish is layered: First the spinach stew then the yogurt sauce then the fried pita croutons, sprinkled with fried pine nuts.

Use spinach, thoroughly cleaned and coarsely chopped.
You need to prepare finely ground meat.
You need onions, finely chopped.
You need to prepare pine nuts.
You need water.
Provide lemon juice.
Use vegetable oil.
Provide salt.
Provide black pepper.

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Place a deep pot on high heat, heat the vegetable oil and fry the onions until golden..
Add the pine nuts to the onions then add the meat and brown it. Add salt and pepper. Stir well..
Add the spinach and water to the pot. Leave on medium heat for 30 min. Stir occasionally. If needed add more water..
Turn off the heat and pour the lemon juice over the spinach..
Once served adjust lemon juice and salt to taste..
Serve with vermicelli rice..
Note: You can find the recipe 'vermicelli rice' under my profile..

I made a version called Fatayer bi Sabanekh, Lebanese Fatayer filled with spinach. Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh. The recipe is for Syrian herb and meat latkes, called ijeh b'lahmeh. They're shaped into patties, bound with eggs, and fried in oil just like Hanukkah latkes. For a vegetarian variation: Skip the meat.

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