Levantine cuisine · Soups & Stews

Yakhnet Sabanekh

Spinach braised with lamb cubes, garlic, and cilantro and finished with plenty of lemon, served with rice.

Ingredients · for 4 servings

• 500 g lamb (shoulder)
• 1 kg spinach leaves (fresh or frozen)
• 2 onions
• 6 garlic cloves
• 1 bunch cilantro
• 1 lemon
• 4 tbsp olive oil
• 1/2 tsp allspice
• 200 g long-grain rice
• Salt, pepper

Instructions

1. Cut the lamb into 2 cm cubes, finely dice the onions, chop the garlic, and wash the spinach, roughly chop it, and drain well.
2. Heat 2 tbsp olive oil in a wide pot and sear the lamb over high heat for 5 min all over, add the onions and sauté for 5 min until translucent.
3. Pour in 300 ml water, add the allspice, salt, and pepper, and braise gently, covered, for 35 min, until the meat is tender.
4. Add the spinach in batches, letting each addition wilt down, then simmer uncovered for 8 min, until the liquid has reduced noticeably.
5. Sauté the garlic with the chopped cilantro in the remaining olive oil for 1 min until fragrant, stir into the pot, and season with the lemon juice, salt, and pepper.
6. Cook the rice in salted water and serve the spinach stew alongside it with a lemon wedge.