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Lebanese-Style Beef and Spinach Stew
Inspired by the Lebanese dish yakhnet sabanekh, this hearty, homey stew of ground beef and spinach, plus a few alliums and spices for flavoring, comes together quickly and easily. Toasted nuts (almonds are great, pine nuts even better) sprinkled on just before serving add rich flavor and textural contrast. We prefer to use fresh baby spinach for its silky texture, but frozen spinach works well, too (you’ll need two 1-pound bags). Just thaw it, drain it in a colander and, if it’s still very wet, pat it dry with paper towels. This stew is great with rice and vermicelli pilaf, with a salad of cucumbers and tomatoes alongside.
4
Servings
40 minutes
Ingredients
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1
pound ground beef
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2
teaspoons ground coriander
Directions
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01In a medium bowl, combine the beef, coriander, allspice and ½ teaspoon pepper. Add ⅓ cup water and mix with your hands until well combined; set aside.
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