LEBANESE SPINACH STEW
Try this authentic Lebanese style Spinach stew made with simple ingredients; it's wholesome, well-balanced and perfect to feed a large family
Provided by Yumna Jawad
Categories Entree
Time 27m
Number Of Ingredients 12
Steps:
- In a heavy bottomed saute pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden, remove and set aside.
- In the same pan over medium high heat, heat the remaining tablespoon of olive oil and add the ground beef, season with 7 Spice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the meat is browned, about 5-7 minutes. Remove and set aside, keep any oil and juices in the pan.
- In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until fragrant. Add the frozen spinach, remaining salt and cook with the cilantro mixture until softened, about 5 minutes.
- Add the chicken broth or water and bring mixture to a boil. Return the cooked ground beef and pine nuts to the pan. Lower heat and simmer for 20 minutes until stew thickens.
- Stir in the lemon juice and serve over traditional Arabic rice pilaf.
Nutrition Facts : Calories 157 kcal, Carbohydrate 2 g, Protein 14 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 765 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
LEBANESE BEAN STEW
One of my favorite dishes. It is traditionally eaten with cooked white rice, but equally delicious with some corn chips.
Provided by Engineer in the Kit
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans in water overnight. Drain and rinse.
- Cook the meat and garlic with olive oil in a pan.
- Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Stir to deglaze the pan.
- Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (between 30 and 40 minutes).
- You might need to add some water if it becomes too dry, so check on it every 10 minutes.
- Eat over cooked white rice.
Nutrition Facts : Calories 202.7, Fat 3.9, SaturatedFat 0.6, Sodium 306.8, Carbohydrate 33.1, Fiber 9.9, Sugar 6.4, Protein 10.6
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