Sbanikh

Sbanikh Recipe from Arabia - Lamb Chops with Spinach and Chickpeas

Region / culture: Arabia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Sbanikh is a traditional Middle Eastern dish that combines tender lamb cubes with a flavorful spinach and tomato sauce. This hearty and nutritious dish is perfect for a comforting meal on a cold day.

History

Sbanikh has its origins in Middle Eastern cuisine, where spinach is a popular ingredient in many dishes. The combination of lamb and spinach in a rich tomato sauce is a classic flavor pairing that has been enjoyed for generations.

Ingredients

300 g (10 oz) lamb chops and boneless lamb cubes
1 kg (2 lb 4 oz) fresh or frozen spinach
1 large onion, finely chopped
1 clove garlic, finely chopped
400 g (14 oz) tin chopped tomatoes
2 tbsp tomato purée
2 tsp salt
1 tsp garam masala
4 dried lime, crushed and seeded
1 tbsp fresh or dried dill
900 ml (1.5 pt) boiling water
1 tbsp oil, for frying
400 g (14 oz) tin chickpeas

How to prepare

Using a pestle and mortar, crush the dried lime and remove the inside.
Discard the seeds and outer shell.
Set aside the seeded flesh.
Trim the meat, wash it, and place it in a medium saucepan. Cover the meat with water, ensuring it is completely submerged.
Boil the meat without a lid for 5 minutes.
Drain the meat and set it aside.
In a medium saucepan, heat 1 tbsp of oil. Add the onions and garlic, and fry them until slightly browned.
Add the meat and fry for 1 – 2 minutes.
Now, add 900 ml (1.5 pt) of boiling water. Cover the saucepan and boil the mixture for 30 minutes over medium heat.
Add tomato purée, chopped tomatoes, salt, garam masala, dried lime, dill, chickpeas, and spinach.
Boil the mixture for 15 minutes, then lower the heat and give it a quick stir.
Cover the saucepan and simmer the mixture for a further 15 minutes.

Variations

For a vegetarian version, you can omit the lamb and add extra chickpeas or tofu for protein.
You can also add other vegetables such as bell peppers or mushrooms to the dish for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to remove the seeds from the dried lime before adding it to the dish, as they can be bitter.

- Browning the onions and garlic before adding the meat will help to develop the flavors in the dish.

- Simmering the mixture slowly over low heat will allow the flavors to meld together and create a rich and delicious sauce.

Serving Suggestions

Sbanikh is traditionally served with rice or flatbread to soak up the delicious sauce. A side salad or yogurt can also be served alongside the dish.

Cooking Techniques

The key to making a delicious Sbanikh is to simmer the mixture slowly over low heat to allow the flavors to develop and meld together. Be sure to stir the mixture occasionally to prevent sticking.

Ingredient Substitutions

If you don't have lamb, you can use beef or chicken instead. You can also use fresh tomatoes instead of canned tomatoes for a fresher flavor.

Make Ahead Tips

Sbanikh can be made ahead of time and reheated before serving. Simply store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Sbanikh in a large serving dish with a sprinkle of fresh herbs on top for a pop of color. You can also garnish the dish with a dollop of yogurt or a drizzle of olive oil.

Pairing Recommendations

Sbanikh pairs well with a crisp white wine or a light beer. A side of hummus or baba ganoush can also be served alongside the dish for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Sbanikh in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Sbanikh contains approximately 350 calories.

Carbohydrates

Each serving of Sbanikh contains approximately 30g of carbohydrates.

Fats

Each serving of Sbanikh contains approximately 15g of fats.

Proteins

Each serving of Sbanikh contains approximately 25g of proteins.

Vitamins and minerals

Sbanikh is a rich source of vitamins A, C, and K, as well as iron and calcium.

Alergens

Sbanikh contains chickpeas, which may be an allergen for some individuals.

Summary

Sbanikh is a nutritious and flavorful dish that is rich in protein, vitamins, and minerals. It is a satisfying meal that is perfect for a hearty dinner.

Summary

Sbanikh is a delicious and nutritious Middle Eastern dish that combines tender lamb cubes with a flavorful spinach and tomato sauce. This hearty meal is perfect for a comforting dinner that will satisfy your taste buds and nourish your body.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a sunny afternoon in my childhood home, and the smell of fresh herbs wafted through the air as I watched my mother prepare a traditional Lebanese dish called Sbanikh.

I remember standing on my tiptoes, trying to catch a glimpse of the ingredients she was using. My mother had a way of moving around the kitchen with such grace and precision, it was mesmerizing to watch her work. As she chopped the spinach and garlic, I could see the love and care she put into each and every step of the recipe.

I asked her where she had learned to make Sbanikh, and she smiled and explained that it was a recipe passed down from her own mother, my grandmother. She told me stories of how she had watched her mother make this dish when she was a little girl, just like I was doing now.

My curiosity was piqued, and I begged my mother to teach me how to make Sbanikh. She laughed and handed me a wooden spoon, telling me to pay close attention and follow her lead. As we cooked together, she shared with me the secrets of making the perfect Sbanikh - the right amount of garlic, the importance of fresh ingredients, and the perfect blend of spices.

I remember the satisfaction I felt as I took my first bite of the finished dish. The flavors danced on my tongue, and I could taste the love and history that had been passed down through generations. From that moment on, I knew that this recipe would hold a special place in my heart, just like it did in my mother's.

As I grew older, I continued to make Sbanikh for my own family and friends, each time adding my own twist to the recipe. I experimented with different herbs and spices, trying to find the perfect balance of flavors that would make my version of Sbanikh stand out.

One day, while visiting a dear friend in Italy, I had the opportunity to learn a new variation of the Sbanikh recipe. My friend's grandmother, Nonna Maria, was a master in the kitchen, and she graciously shared her own version of the dish with me.

Nonna Maria's Sbanikh was unlike any I had ever tasted. She used a combination of fresh basil and oregano, giving the dish a unique Italian flair. The addition of pine nuts added a delicious crunch, and the Parmesan cheese sprinkled on top added a rich, creamy finish.

I watched in awe as Nonna Maria worked her magic in the kitchen, her hands moving with such speed and precision that it seemed like she was conducting a symphony. I absorbed every detail, every technique, determined to incorporate her wisdom into my own recipe.

When I returned home, I immediately set to work recreating Nonna Maria's Sbanikh. I carefully measured out the ingredients, making sure to follow her instructions to the letter. The aroma that filled my kitchen as the dish cooked was intoxicating, a tantalizing mix of herbs and spices that transported me back to Italy.

As I sat down to enjoy my creation, I knew that this version of Sbanikh was something truly special. It was a blend of the Lebanese tradition passed down from my mother and the Italian influence of Nonna Maria, a fusion of cultures and flavors that truly represented the essence of who I am.

And so, the recipe for Sbanikh continues to hold a special place in my heart, a reminder of the love and heritage that has been passed down through generations. Each time I make this dish, I feel connected to my past and to the strong, resilient women who came before me. And as I pass on this recipe to my own children and grandchildren, I know that the tradition will live on, a testament to the power of food to bring us together and keep our memories alive.