easyTime:30 mins – 1 hourServes:4-6
This is a classic home-style dish in Lebanon, where it’s known as sabanekh w riz. It’s an example of home-cooked dishes from around the world that have become tried and tested solutions for practical dinners – and if they work in your neighbour’s home they’ll probably work in yours, too. Plus, the ingredients are available in any supermarket.
Ingredients
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1 tbsp olive oil
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500g beef mince
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1 brown onion, peeled and diced
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4 garlic cloves, peeled and roughly chopped
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2 tsp baharat*
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500ml chicken stock
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750g frozen spinach
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½ bunch coriander, roughly chopped (optional)
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salt, to season
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25g unsalted butter or ghee
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¼ cup pine nuts
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lemon wedges, to serve
Method
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Step 1
Heat a large saucepan over medium heat and add the oil.
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Step 2
Form the meat into a large patty and fry until well browned on both sides. Break up the patty and continue to brown the mince.
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Step 3
Add the onion and garlic and fry for about 3 minutes until the onion is softened. Add the baharat and mix well.
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Step 4
Pour in the stock and bring to a simmer. Simmer for about 15 minutes loosely covered, then add the spinach and coriander and season with salt.
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Step 5
Simmer uncovered for a further 10 minutes until the mixture has thickened to a stew-like consistency.
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Step 6
Heat a small frying pan over medium heat, add the butter or ghee and the pine nuts and fry until the pine nuts are golden brown.
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Step 7
Transfer the stew to a serving plate and pour the pine-nut mix over the top. Serve with vermicelli rice and lemon wedges.
*Tip: Baharat is a spice mix of paprika, black pepper, cumin, cassia (or cinnamon), coriander, nutmeg and cardamom. You can use garam masala as a substitute.
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