Palestinian
Sabanekh bil Lahmeh
A homestyle Palestinian spinach and meat stew scented with garlic, fresh coriander, and warm spice. It is served ladled over vermicelli rice with lemon on the side.
Watch it madeRobin & Willow Delicious Living · 1:25
Ingredients
- Fresh spinach, washed very well and roughly chopped500g
- Ground lamb or beef200g
- Yellow onion, finely chopped1 small
- Olive oil2 tbsp
- Garlic cloves, crushed4
- Fresh coriander, finely chopped1/3 cup
- Palestinian 7-spice or ground allspice1/2 tsp
- Black pepper1/4 tsp
- Salt1 tsp, or to taste
- Water or light meat stock1 cup
- Fresh lemon juice1 tbsp, plus wedges for serving
- Short- or medium-grain rice, rinsed3/4 cup
- Vermicelli noodles, broken1/4 cup
- Ghee or olive oil, for the rice1 tbsp
- Hot water, for the rice1 1/4 cups
- Salt, for the rice1/2 tsp
Method
- Start the rice: heat the ghee or olive oil in a small pot and toast the vermicelli, stirring often, until deep golden brown.
- Add the rinsed rice and salt to the vermicelli and stir for 1 minute to coat the grains.
- Pour in the hot water, bring to a boil, then cover and cook on very low heat for 15 minutes; turn off the heat and let it steam, covered, while you make the stew.
- Heat 1 tablespoon olive oil in a pot over medium-high heat and brown the ground lamb or beef, breaking it up with a spoon.
- Add the chopped onion, 7-spice or allspice, black pepper, and salt, and cook until the onion softens and the meat is well browned.
- Add the chopped spinach by the handful, stirring until it collapses and releases its liquid.
- Pour in the water or stock, bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the spinach is tender and the stew is slightly brothy.
- In a small skillet, heat the remaining 1 tablespoon olive oil and fry the crushed garlic for about 30 seconds, just until fragrant.
- Add the chopped fresh coriander to the garlic and fry for 1 minute, stirring, until it darkens slightly and smells aromatic.
- Scrape the garlic-coriander mixture into the spinach stew, stir well, and simmer for 3 to 5 minutes so the flavors settle.
- Stir in the lemon juice, taste for salt, and adjust with more lemon if desired.
- Fluff the vermicelli rice and serve the sabanekh bil lahmeh hot over the rice with lemon wedges on the side.
Common questions
Can I substitute the lamb with beef, chicken, or a vegetarian option in sabanekh bil lahmeh?
Yes. Ground beef works best and is the closest swap for lamb. Chicken is leaner and less traditional, so add a little extra oil. For vegetarian, use lentils or chickpeas, but the stew will taste different.
How long does sabanekh bil lahmeh take from start to finish?
Plan on about 35 to 45 minutes total. The rice takes around 20 minutes including steaming, and the spinach stew takes about 15 minutes once the meat is browned and the onion is softened.
What are the most common mistakes when making this dish?
The biggest mistakes are under-washing spinach, not browning the meat enough, and overcooking the spinach until it turns dull and mushy. Also, keep the stew lightly brothy rather than letting it dry out completely.
How should I store leftovers, and can I freeze sabanekh bil lahmeh?
Store the stew and rice separately in airtight containers in the fridge for up to 3 days. Freeze the stew for up to 2 months. Rice can be frozen, but the texture is better if cooked fresh.
What is the best way to serve sabanekh bil lahmeh?
Serve the spinach stew hot over or alongside the rice pilaf. Add a squeeze of fresh lemon at the table for brightness. It also pairs well with plain yogurt, a cucumber salad, or pickles.