Stewed Spinach with Ground Meat and Rice (Sabanekh ou Ruz)
Today I’m sharing Stewed Spinach with Ground Meat and Rice, or Sabanekh ou Ruz.
I don’t know if it’s because of our upcoming transition into a family of 3, because of how exhausting it can be to come up with different meals during a pandemic, or an obvious combination of both, but I’ve been on a kick lately of feeding us simple, wholesome food.
My husband recently requested “sabanekh” when I asked him what he wants for dinner. I was immediately taken back- I have so many memories eating it as a child, but somehow none as an adult. I really wonder why!
Ground meat is browned and seasoned with all of the usual suspects: salt, Arabic 7 spices, and black pepper. Onions are lightly caramelized in sweet olive oil, creating a familiar foundation. Frozen spinach is then added in with a bit of water, more salt, and a whole head of garlic, covered, and simmered on the stove until just soft and cooked through. You could use fresh, but honestly? It’s not worth all the extra labor of washing and chopping, especially because it wilts down so much. A handful of chopped cilantro/coriander leaves gets thrown in at the end for some brightness, and it all sits atop a bed of rice and is scattered with fragrant, toasted pine nuts. The nutritious spinach lends an almost creamy quality, and the whole dish is perfectly balanced.
I remember during grade school American kids complaining about eating their veggies. I didn’t get it. Syrian food features green plants as the star and cooks them in a way that makes them so tasty. Granted, I was one of those weird kids that almost never complained about food, but based on a very small survey, I can assure you that this is a family friendly dish that just about everyone will enjoy. It’s also on the table in less than 45 minutes, making it a perfect weeknight meal.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments for everyone to see how it turned out. I also love to see your creations! Go ahead and tag @omayah.atassi and #omayahcooks on Instagram!
Sabanekh ou Ruz (Stewed Spinach with Ground Meat and Rice)
This is a super simple dish whose ingredients can be always kept on hand for a meal in a pinch: frozen spinach, ground meat, garlic, onions, and cilantro leaves. It’s hearty, nutritious, and a true family favorite.
Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients:
400 g/.8 lb ground beef or lamb
2 tsp salt, plus more to taste
1 tsp Middle Eastern 7 spices
1/2 tsp black pepper
1 large onion, chopped finely
2 Tbsp olive oil
1200 g/2.5 lb frozen spinach, thawed and squeezed dry
1 head of garlic, minced
1 bunch coriander/cilantro leaves, chopped
1/4 c pine nuts, toasted
1 recipe of Perfect Rice
Instructions:
In a medium, heavy-bottomed pot set over high heat, add the meat and stir constantly until the liquid has dried up and the meat is brown all the way through. Season with 7 spices, 1 tsp salt, and black pepper, and set aside.
Wipe the pot clean and add the onion and olive oil and set over medium heat. Cook, stirring occasionally, until just past translucent and starting to caramelize, about 15 minutes.
Add the spinach, remaining 1 tsp salt, garlic, and then as much meat as you’d like (you can use all of it or about 3/4 and reserve the rest for another use). Stir to break up the spinach. Top with about 1/4 of water, bring to a simmer, cover, and cook until spinach is cooked through and soft, about 20 minutes. Check on the pot periodically to make sure there’s still liquid in there to prevent burning the bottom.
When the spinach is tender, if you feel it’s too soupy, go ahead and reduce the liquid uncovered. I like to leave a little bit of liquid, which the spinach will absorb as it sits.
Add in the coriander leaves and adjust seasoning. Top with pine nuts and serve with perfect rice.