Lebanese Spinach Stew (Yakhnet Sabanegh)

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Yakhnet Sabanegh is a flavorful and easy-to-make stew that beautifully combines the earthy notes of spinach with the richness of meat and aromatic herbs. The stew is typically seasoned with warm spices like seven spice and a generous squeeze of fresh lemon juice at the end, adding a signature tangy zest that elevates the entire dish. It's a wholesome one-pot meal that's both healthy and incredibly comforting.
Spinach stew is a hearty and comforting dish that's perfect for a cold day and it can be vegetarian or include meat, such as chicken or beef.
Spinach stew is a nutritious and delicious meal that's easy to make, customize to your taste, and all the family likes it, even you little ones will enjoy it.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Lebanese
Calories: 166
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 G Spinach Washed and chopped
  • 1 Medium Onion Finely chopped
  • 4 Garlic Cloves finely chopped
  • 200 G Ground Meat Beef
  • ½ Tsp Salt
  • ½ Tsp All Spices
  • ½ Tsp Cinnamon
  • ½ Tsp Dry Coriander
  • ¼ Tsp White Pepper
  • 2 Tbsp Pine seeds Optional
  • 2 Cups Water or Beef or Vegetable broth Or as needed to cover the Spinach while cooking
  • ¼ Cup Lemon juice
  • 4 Tbsp Vegetable Oil

Equipment

  • 1 Drainer
  • 1 Pot

Instructions
 

Prepare the Spinach:
  1. Wash the spinach leaves thoroughly under cold water to remove any dirt.
  2. Roughly chop the spinach leaves into smaller pieces.
  3. Drain the chopped spinach well in a colander to remove excess water.
Prepare the Base:
  1. In a pot over medium heat, heat the vegetable oil (or olive oil).
    4 Tbsp Vegetable Oil
  2. Add the chopped onions and sauté until they become soft and translucent.
    1 Medium Onion
  3. Add the minced garlic to the pot and sauté until it turns fragrant and lightly golden. Be careful not to burn the garlic.
    4 Garlic Cloves
Cook the Meat:
  1. Add the ground beef or lamb to the pot and stir, breaking it up with a spoon, until it is browned and cooked through.
    200 G Ground Meat
Season the Meat and Aromatics:
  1. Season the cooked meat and aromatics with salt, seven spices (or allspice), ground cinnamon, white pepper, and dried coriander. Stir well to combine the spices and coat the meat.
    ½ Tsp Salt, ½ Tsp All Spices, ½ Tsp Cinnamon, ¼ Tsp White Pepper, ½ Tsp Dry Coriander
  2. If using pine nuts, add them to the pot and stir.
    Allow them to toast lightly for a minute or two, being careful not to burn them.
    2 Tbsp Pine seeds
Add the Spinach and Liquid:
  1. Add the washed and drained spinach to the pot. It will seem like a lot at first, but it will wilt down significantly as it cooks.
    500 G Spinach
  2. Gently press down on the spinach with a spoon to help it settle.
  3. Pour in water or broth (beef or vegetable broth works well) until it just covers the spinach and meat mixture.
    2 Cups Water or Beef or Vegetable broth
Simmer the Stew:
  1. Bring the stew to a simmer over medium heat.
  2. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for at least 20-30 minutes, allowing the flavors to meld and the spinach to become tender.
Add Lemon Juice:
  1. Pour the fresh lemon juice into the stew.
    ¼ Cup Lemon juice
  2. Continue to simmer, uncovered, for another 5-10 minutes to allow the lemon flavor to incorporate.

Nutrition

Calories: 166kcalCarbohydrates: 5gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 18mgSodium: 215mgPotassium: 468mgFiber: 2gSugar: 1gVitamin A: 5863IUVitamin C: 22mgCalcium: 78mgIron: 2mg

Notes

Serving suggestions:

This tasty and flavorful Lebanese Spinach Stew is served warm, traditionally with fluffy Lebanese rice with vermicelli.

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