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Sabanekh and Rice

Serves 4

  • 1 kg fresh spinach, washed and roughly chopped
  • 500g minced lamb, or beef
  • 1 onion chopped
  • 1/4 cup pine nuts
  • 3 cloves of garlic crushed
  • 1 tbs. ground coriander
  • 1 cup fresh coriander chopped
  • 1/4 tsp. mixed spices
  • 3 tbs. lemon juice
  • 1 cup water or stock
  • Salt & pepper
  • 4 tbs. oil

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Heat 2 tbs. of oil in a pan, fry the nuts until brown. Remove with a slotted spoon. Add onions to the same pan, fry for 5 minutes, add the meat, half the spices, pinch of salt and pepper, and continue frying until the meat is well cooked. Heat the rest of the oil in a saucepan. Add garlic, ground coriander. Stir for 1 minute. Add half of the meat mixture, fresh coriander, and the spinach. Cover and simmer on low heat till the spinach start releasing its juice, add water or stock, lemon juice, spices, a pinch of salt and pepper. Cook on low heat for 1/2 hour. Serve with rice, sprinkled with the rest of the meat mixture, and nuts.

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