A popular Lebanese stew which is made with beef and spinach and a coriander and garlic base.
I really really love this dish! It’s one of my childhood favourites that my mother made often and probably one of the first real Lebanese dishes I ever started cooking for my own family.
Ingredients
500g beef chuck, cubed
2 tablespoons olive oil
1 onion, finely chopped
2 litres vegetable stock
3 garlic cloves, finely chopped
2 bunches of corianders, leaves removed and finely chopped (roots washed & retained)
240g spinach leaves
1 teaspoon dried chilli flakes (optional)
2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon baharat
Lebanese rice & Lemons for serving
Instructions
In a large pot, heat one tablespoon of oil, saute the onion until soft.
Add the chopped coriander & garlic & cook for 3-5 minutes mixture becomes fragrant.
Add the beef pieces and cook until just brown.
Now add the stock, salt, pepper, baharat & chilli. Bring to the boil and then reduce heat.
Leave stock to simmer for 40 - 60 minutes (I like to use a pressure cooker here as this only takes 12-15min) until the meat is soft and tender.
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