ARABIAN SPINACH
Make and share this Arabian Spinach recipe from Food.com.
Provided by dicentra
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
- Add the garlic and cumin seeds, then fry for another minute.
- Add the spinach, in stages, stirring until the leaves begin to wilt.
- Stir in the chick peas, butter and season with salt and pepper.
- Reheat until just bubbling, then serve hot.
Nutrition Facts : Calories 233.4, Fat 11.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 361.2, Carbohydrate 28.5, Fiber 5.7, Sugar 1.3, Protein 6.5
ARABIAN SPINACH
Make and share this Arabian Spinach recipe from Food.com.
Provided by Sueie
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large wok, fry onion in oil for about 5 minutes, until softened.
- Add the garlic and cumin, and then fry for another minute.
- Add spinach in stages, stirring until leaves begin to wilt.
- Stir in chickpeas, butter and salt and pepper to taste.
- Reheat.
Nutrition Facts : Calories 250.8, Fat 11.4, SaturatedFat 2.9, Cholesterol 7.6, Sodium 419.1, Carbohydrate 31.2, Fiber 7.3, Sugar 1.6, Protein 8.6
EGYPTIAN STYLE SPINACH (SABANEK)
This is so good, especially on a cold winter day. Its a very hearty and savory dish. You could also add a squeeze of fresh lemon to bowl before serving, gives it a tangy flavor; and if you like heat, add a dash of red pepper hot sauce to bowl before serving as well. Enjoy!
Provided by cooking in cairo...
Categories Spinach
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
- Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
- Strain out meat and pour broth into a large bowl.
- In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
- Add tomato paste, all spices, and stir around until well coated.
- Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
- Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
- Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.
Nutrition Facts : Calories 201.6, Fat 13.6, SaturatedFat 6.7, Cholesterol 40.8, Sodium 380.1, Carbohydrate 11.5, Fiber 2.8, Sugar 4.8, Protein 9.9
ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)
Albanians love savory pies and I do too. They make theirs with filo dough. Any combination of greens can be used in this recipe. You can even add other vegetables as well, such as mushrooms. If the additional vegetables used will be watery, towards the end of baking you might want to cut steam vents in the filo dough. Albanians eat this pie hot accompanied by buttermilk or beaten yogurt thinned down with cold water, or with chilled stewed prunes.
Provided by alvinakatz
Categories Savory Pies
Time 1h
Yield 1 pie, 4 serving(s)
Number Of Ingredients 7
Steps:
- (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
- Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
- Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
- Add the feta cheese, onions, eggs and stir.
- Spread spinach mixture over the filo leaves in the pan.
- Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
- Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
- Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.
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