Lebanese Spinach Stew Recipes
LINA'S AWESOME LEBANESE SPINACH, BEEF & RICE!
This is a recipe that my mom use to make for us growing up (she still makes it for us :p). It's my absolute favorite and it's healthy! This dish is made with spinach, ground beef, and loads of flavor! Enjoy :)
Provided by lina1131
Categories Spinach
Time 1h
Yield 8 cups?, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a cooking pot, add olive oil and heat for a moment. Add onions and sauté. Add ground beef and cook until beef is brown. Add allspice, cinnamon, and salt. Mix. Add spinach and sauté with meat for a moment. Once it's all mixed well together, add water to the pot , just enough to cover the spinach Cover and let the spinach meat mixure boil and then turn it down to medium heat and let it simmer/boil for a good 30 minutes. Meanwhile, get a sauté pan and add some olive oil, the garlic, and the chopped cilantro and sauté' that mixture together. Add cilantro/garlic mixture to the spinach (after the spinach has cooked for 30 minutes). Cover and let it simmer for about 15 more minutes. Serve with rice and squeeze lemon juice on top!
- • Using frozen chopped spinach works better than fresh spinach. It does not turn out the same if you use fresh. The frozen chopped is much better. I have tried both. Trust me!
- • Be sure when adding water to the pot that you don't add too much. You want just enough to cover the spinach. The spinach will release some water too!
- • Squeezing the lemon on top of the spinach dish when it's being served is the most important part of the dish! Don't forget to do that, or you'll miss out on the awesome taste of this dish!
Nutrition Facts : Calories 162.2, Fat 9.2, SaturatedFat 3.4, Cholesterol 38.6, Sodium 119, Carbohydrate 6.7, Fiber 3.6, Sugar 1.3, Protein 14.7
LEBANESE STEW WITH RICE
I got this recipe from my mother in law, who got it from her mother in law from Lebanon. I just love it, it's best if you eat it the traditional way. Tear off a piece of pita bread, and use it to grab the stew and rice! You may also exchange beef for chicken or shrimp.
Provided by Cassie T
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, rinse rice with cool water until starch is gone and water turns out clear.
- Repeat process with warm water.
- Drain completely, and add just enough HOT water to cover the rice.
- Set rice aside.
- In skillet, heat oil on high.
- Add beef and cook until browned.
- Add cinnamon and onion, saute until onions become brown and transparent.
- Add tomato and garlic, continue heating until garlic begins to cook.
- Transfer to large pot and add canned vegetables, potato, and tomato sauce.
- Cover and simmer on medium-low 45 minutes to an hour, or until potato is soft and beef is tender and cooked through.
- Reduce heat to low, set aside,.
- In large sauce pan, combine rice, water, oil and salt.
- Cook on medium for about 10 minutes, or until tender.
- Serve stew over bed of rice, enjoy with pita bread.
Nutrition Facts : Calories 1603.3, Fat 119.5, SaturatedFat 46.3, Cholesterol 149.8, Sodium 1345.7, Carbohydrate 108, Fiber 7.8, Sugar 11.2, Protein 24.1
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