Spinach Stew Sabanekh Wa Riz Food

LINA'S AWESOME LEBANESE SPINACH, BEEF & RICE!

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!

EGYPTIAN STYLE SPINACH (SABANEK)

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.