Sabanikh | Palestinian Style Spinach Stew
Sabanikh is the Arabic word for spinach and that's exactly what this dish is. Lots and lots of spinach cooked down with plenty of onion, garlic, ground beef, and a nice touch of lemon juice to bring this all together. It's a beautiful and simple dish that really defines a Levantine home. Of course our Lebanese, Syrian, and Jordanian neighbors also share this dish but with their own touch. I highly recommend this one, I actually make this for myself quite often because it's easy and a healthy option to throw together.
Sabanikh:
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Ingredients
1.5 lbs Ground Beef
1 Yellow Onion
10 Garlic Cloves
1 large pack Spinach (2.5 lbs)
0.5 cup Lemon Juice
1 tsp Salt
1 tbsp Olive Oil
1-2 Red Onions
1-2 cups Hot Water
1-1.5 cups Vinegar
1 tsp Salt
1 tbsp Sugar
Instructions
Slice the root and tail off of the red onions. Slice rings out of the onions and separate them as best you can. Place them all in a large mixing bowl. Add a cup or two of boiling hot water and 1 to 1.5 cups of vinegar, 1 tsp salt, and a tbsp of sugar. Mix that all together really well and let it sit for as long as possible. The longer it sits, the better the pickle becomes. These can also be stored in an airtight container for several weeks in the fridge.
Dice the yellow onion and separate each garlic clove from the skin and slice the large ones in half lengthwise. Place a large heavy bottom pot on high heat for a couple minutes then drop to medium. Add the olive oil and allow it a minute to heat up. Add the diced onion and garlic cloves. Saute stirring frequently until the onions soften and the garlic begins to brown (about 5-7minutes).
Add the ground beef and cook down and break into small pieces until a majority of the fat renders out. Then season with the salt and Arabic 7 spice. Mix well and continue cooking for another minute or so.
Add the spinach, cover, and give it time to cook down and release its water. Stir occasionally and continue until the spinach is small and wilted. Repeat until you’ve all the spinach in the bag.
Squeeze enough lemons until you have about a half cup of lemon juice (less if you prefer). Add to the pot, mix well, and cook for another minutes uncovered. Then remove from the heat and set aside.
Plate with some vermicelli rice, garnish with Aleppo pepper, pickled red onions, and enjoy.