Yakhnet Sabanegh

Yakhnet Sabanegh Recipe - A Delicious Lebanese Dish with Spinach and Lamb

Region / culture: Lebanon | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Yakhnet Sabanegh is a traditional Middle Eastern dish that features spinach cooked with tender beef and aromatic spices. This hearty and nutritious dish is perfect for a comforting meal any time of the year.

History

Yakhnet Sabanegh has been a staple in Middle Eastern cuisine for centuries. It is a popular dish in countries like Lebanon, Syria, and Jordan, where spinach is abundant and widely used in cooking. This dish is often served during special occasions and family gatherings, showcasing the rich flavors and textures of the region.

Ingredients

32 oz (907 g) of spinach, washed, stalks removed, roughly chopped
8 oz (227 g) of lean lamb or beef, minced or cubed
2 medium onions, chopped
2 tbsp of shortening or butter
1 tbsp of salt (optional)
a dash of ground allspice
0.25 cup of fried pine nuts
4 cloves of garlic, peeled and crushed with a dash of salt
0.5 cup of finely chopped fresh coriander
1 liter of water

How to prepare

Boil water in a pot.
Add chopped spinach.
Bring to a boil for 3 minutes.
Remove and wash well. Drain. Set aside.
Sauté onion with shortening or butter over medium heat until transparent.
Stir in meat, salt, and allspice until tender.
Stir in garlic, then add coriander and spinach. Mix well.
Add 1 cup of water.
Cook over medium heat for 20 minutes or until tender.
Garnish with pine nuts.
Serve accompanied with cooked rice.

Variations

Add diced tomatoes for a tangy twist.
Use chicken or lamb instead of beef for a different flavor profile.
Stir in cooked chickpeas or lentils for added protein and fiber.

Cooking Tips & Tricks

Be sure to wash the spinach thoroughly to remove any dirt or grit.

- For a richer flavor, you can use lamb instead of beef.

- Adjust the amount of salt and spices to suit your taste preferences.

- Garnish with additional pine nuts or a dollop of yogurt for added texture and flavor.

Serving Suggestions

Yakhnet Sabanegh is best served hot with a side of cooked rice or warm pita bread. You can also enjoy it with a dollop of yogurt or a squeeze of lemon juice for added freshness.

Cooking Techniques

Boiling the spinach helps to soften it before adding it to the meat mixture.

- Sautéing the onions and meat together allows the flavors to meld and develop.

- Cooking the dish over medium heat ensures that the flavors are well-balanced and the ingredients are cooked through.

Ingredient Substitutions

Use frozen spinach if fresh is not available.

- Substitute ghee or olive oil for butter.

- Use almonds or walnuts instead of pine nuts for a different texture.

Make Ahead Tips

Yakhnet Sabanegh can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish Yakhnet Sabanegh with a sprinkle of sumac or paprika for a pop of color. Serve in a decorative serving dish with a side of rice and a fresh salad for a complete meal.

Pairing Recommendations

Yakhnet Sabanegh pairs well with a crisp white wine or a refreshing mint tea. Serve with a side of hummus and pita bread for a complete Middle Eastern feast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 4g

- Sugars: 2g

Fats

- Total Fat: 10g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 150% DV

- Vitamin C: 50% DV

- Iron: 20% DV

Alergens

Contains nuts (pine nuts)

Summary

Yakhnet Sabanegh is a nutrient-dense dish that is rich in vitamins, minerals, and protein. It is a healthy and satisfying meal option for those looking to incorporate more greens into their diet.

Summary

Yakhnet Sabanegh is a delicious and nutritious dish that showcases the flavors of Middle Eastern cuisine. With tender beef, flavorful spices, and hearty spinach, this dish is sure to become a family favorite. Enjoy it with rice, pita bread, or a fresh salad for a complete meal that is both satisfying and wholesome.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Yakhnet Sabanegh. It was a hot summer day and I was rummaging through an old box of recipe cards that belonged to my grandmother. As I sorted through the faded cards, my eyes landed on a small, scribbled note that simply read "Yakhnet Sabanegh."

I had never heard of this dish before, but something about the name intrigued me. I could almost taste the flavors in my mind - tender spinach cooked with rich, aromatic spices. I knew I had to learn how to make it.

I asked my grandmother about the recipe, but she simply shrugged and said she had never tried it herself. That didn't deter me though. I was determined to uncover the secrets of this mysterious dish.

I turned to the internet and found a few recipes for Yakhnet Sabanegh, but none of them felt quite right. They were missing the authenticity that I was searching for. So, I decided to take matters into my own hands.

I reached out to a friend of a friend who was originally from Lebanon, where Yakhnet Sabanegh is a popular dish. She graciously invited me over to her home to learn how to make it from scratch.

As I watched her work her magic in the kitchen, I realized that this dish was more than just a recipe. It was a piece of her culture, a connection to her family and heritage. I listened intently as she shared stories of her grandmother teaching her how to make Yakhnet Sabanegh, passing down the tradition from generation to generation.

The key, she explained, was to cook the spinach slowly, allowing it to release its natural flavors and become tender. The combination of garlic, onions, and warm spices like cumin and coriander added depth and complexity to the dish.

I took notes diligently, jotting down every step and ingredient. I wanted to capture the essence of this dish and make it my own. As I cooked alongside my new friend, I felt a sense of pride and accomplishment. I was bridging the gap between our two cultures through the shared love of food.

After hours of simmering and stirring, the aroma of Yakhnet Sabanegh filled the kitchen. I couldn't wait to taste the final result. I served it with a side of fluffy rice and a dollop of tangy yogurt, just as my friend had done.

The first bite transported me to another world. The flavors were bold and comforting, a perfect blend of earthy spinach and warm spices. I could taste the history and tradition in every mouthful.

From that day on, Yakhnet Sabanegh became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday lunches. Each time, I shared the story of how I learned to make it, passing down the recipe along with the memories.

Now, as I look back on that hot summer day when curiosity led me to discover Yakhnet Sabanegh, I am grateful for the journey it took me on. It taught me not only how to cook a delicious dish, but also how to connect with others through the universal language of food.

And so, I continue to cherish this recipe, knowing that every time I make it, I am honoring the traditions and stories of those who came before me. Cooking has a way of bringing people together, transcending boundaries and creating lasting bonds. And for that, I am truly thankful.