This stew is for me the epitome of Lebanese home cooking; it is extremely plain, just spinach, a little meat and some garlic and cilantro. However, it is very very good and really does a fine job of showcasing spinach.
If you can, use fresh spinach, preferably organic. Chop and use the stems as well. Flavor is added with mashed garlic and chopped cilantro.
The stew is served with some rice and quartered lemons. If you don’t want to use meat, you can substitute lentils or mung beans or chickpeas.
INGREDIENTS: 4 servings
- 4 bunches of fresh spinach
- 2 large onions
- 1/2 pound of ground beef or 1 cup of cooked chickpeas
- 2 tsp of fresh mashed garlic (about 6 cloves)
- 1 bunch of fresh cilantro, chopped
- 1 large lemon plus 1 more lemon
- olive oil, as needed
- salt, pepper
- Chop the onions fine and fry in olive oil till translucent in a big pot. Add the meat and fry until it loses its pink color, breaking it down with two wooden spoons as much as possible. Season the meat. Add the mashed garlic; add the cilantro and fry for a few seconds; add one cup of water and the chopped spinach. Stir a bit and let the spinach wilt. Add the juice of a lemon, cover the pot and let the stew simmer very gently 15 minutes, then serve warm with white rice.