Best Spinach and meat stew - sabanegh bi lahmeh

There are lots of sources of info on cooking. Some info is tailored towards experienced cooks and except the average individual. It can be perplexing to learn all of the offered information. Luckily, this Spinach and meat stew - sabanegh bi lahmeh recipe is easy to make and will certainly give you some great pointers. They will help anyone, even an amateur.

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.

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

Short Tips:

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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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