Lemony & Nutritious : The Lebanese Spinach Stew
A very nutritious dish, the Lebanese Spinach Stew is one of our traditional dishes we often cook to be consumed with our Vermicelli Rice. It’s light while being fulfilling and very nutritious.
You will love its lemon taste, from both the cilantro and the lemon juice!
Easy and simple, this recipe uses two of our most common culinary preparations: Fresh cilantro fried with garlic, and our traditional mixture of ground beef with onions.
The Spinach is cooked with these two mixtures, and further enhanced with lemon juice to boost further the lemony fragrance of the cilantro.
The spinach provides you with high intake of Vitamin A. We are talking about 187% of vitamin A in as little as 100 gr!
That in addition to a 46% of Vitamin C, and some welcoming extra of Potassium, Iron, Vitamin B-6, Magnesium and Calcium.
Enjoy it! Life is Good!
Spinach Stew with Minced Beef and Pine Nuts
- 1 Kg Spinach Frozen
- 150 gr Ground Beef
- 1 bunch Fresh Cilantro chopped finely
- 1 Onion (medium) chopped thinly
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Black Pepper
- 7 cloves Garlic (small) crushed
- 8 tbsps Lemon Juice Freshly squeezed
- 6 tbsps Pine Kernels
- 2 tbsps Vegetable oil to cook
- 2 tbsps Salt +1 dash
- 2 cups Water
Warm the oil and cook in the cilantro and the garlic for about 10 minutes. Remove the mixture aside with a perforated cooking spoon.
In the same oil, cook the onions to yellowish. Stir in the ground beef with the spices and salt for about 15 minutes.
Add the cooked cilantro, the spinach, and the water. Stir well, and bring to a boil on high heat.
Add the lemon juice and the pine nuts, lower the heat and leave it to simmer, covered, for 15 minutes.
Serve hot with Lebanese Vermicelli Rice.