0 0
How to Make Spinach Stew with Minced Beef n’ Pine Nuts

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Kg Spinach Frozen
150 gr Ground Beef
1 bunch Fresh Cilantro chopped finely
1 large Onion chopped thinly
2 tbsps Vegetable Oil
2 tsps Salt +dash
2 cups water
8 tsps Lemon Juice
6 tbsps Pine Kernels
7 cloves (small) Garlic crushed
1/2 tsp Ground Cinnamon
1/2 tsp Ground Black Pepper
1/2 tsp Pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

How to Make Spinach Stew with Minced Beef n’ Pine Nuts

Cuisine:
    • 55 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lemony & Nutritious : The Lebanese Spinach Stew

    Spinach Stew

    You will love its lemon taste, from both the cilantro and the lemon juice, and its lightness while being fulfilling.

    A very nutritious dish, the Lebanese Spinach Stew is one of our traditional dishes we often cook to be consumed with our Vermicelli Rice.

     

    Lebanese Rice vermicelli
    Lebanese Vermicelli Rice

    Easy and simple, the recipe uses two of our most common culinary preparations: Fresh cilantro fried with garlic, and the traditional ground beef with onions.

    Spinach is cooked with these mixtures, and lemon juice enhances further the lemony fragrant 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.

    Spinach Benefits

    Enjoy it! Life is Good!

     

    (Visited 2,413 times, 3 visits today)

    Steps

    1
    Done

    1- Warm the oil and cook in the cilantro and the garlic for about 10 minutes.
    2- Remove the mixture aside with a perforated cooking spoon.
    3- In the same oil, cook the onions to yellowish.
    4- Stir in the ground beef with the spices and salt for about 15 minutes.
    5- Add the cooked cilantro, the spinach, and the water,
    6- Stir well, and bring to a boil on high heat.
    7- Add the lemon juice and the pine nuts, lower the heat and leave it to simmer, covered, for 15 minutes.

    2
    Done

    Serving

    Serve hot with Lebanese Vermicelli Rice (link to my recipe above)

    Claudys

    Family-oriented and former Gourmet Group member with decades of culinary experience, Claudys is well-traveled, a writer, a humanitarian, and a public speaker, holder of a M.Sc. in Psychology, a diploma in Event Production, and decades of executive roles in both the business and humanitarian fields. ~~ Conveying Lebanon Culture and its Heritage, this blog features related stories, recipes, and exclusive interviews; an online Cultural Community welcoming Lebanese friends and descendants, and all food lovers.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    How to Make A Shawarma Meal of Beans & Peas
    next
    How to Make Low-Fat Beef Dfineh with Burghul and Chickpeas
    previous
    How to Make A Shawarma Meal of Beans & Peas
    next
    How to Make Low-Fat Beef Dfineh with Burghul and Chickpeas

    Add Your Comment