Ingredients
-
1
-
1/2
-
2
-
3
-
1
-
1
-
2
-
3
-
2
-
-
-
1
-
1
-
1
-
1
Directions
Egyptian Style Spinach (Sabanek), This is so good, especially on a cold winter day Its a very hearty and savory dish You could also add a squeeze of fresh lemon to bowl before serving, gives it a tangy flavor; and if you like heat, add a dash of red pepper hot sauce to bowl before serving as well Enjoy!, I am not sure if anyone will answer since this was from a long time ago, but are you suppose to keep the meat in or remove it and add it in at the end?, My late father who was Egyptian would make this and it was my favorite dish! He would always make it for me when I would come to visit and he spent so much time I tried to make it before based on his instructions but am so glad to see this written down, step by step I plan to make it for my family tonight and I know it will become a favorite for my children!
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Steps
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1
Done
|
Wash Spinach Well and Cut Into Small Sized Strips. I Usually Take a Few Leaves, and Slice Together Into Strips, Leave the Stem, not Problem. (this Does not Have to Perfect, You Just Want to Get Them Into Longer, Smaller Strips.) Set Aside. |
|
2
Done
|
Boil Stew Meat in Water With the Two Sliced Onion and Two Bouillon Cubes. Cook Until Tender Approximately 2 Hours. |
|
3
Done
|
Strain Out Meat and Pour Broth Into a Large Bowl. |
|
4
Done
|
in That Same Pot Used For Cooking Meat, Add Chopped Onion, Garlic and Butter and Saut Until Soft. |
|
5
Done
|
Add Tomato Paste, All Spices, and Stir Around Until Well Coated. |
|
6
Done
|
Add Pureed Tomatoes, Cup Water and Approximately 2-3 Cups of Broth. (you Can Add or Decrease Broth, Depending on How Thick You'd Like It to Be, Check While Cooking and Add More or Less Broth. End Result Should Be Thick, but Watery Enough to Be Like a Thick Sauce -- Hope That Makes Sense.). |
|
7
Done
|
Bring to a Boil, Add Spinach and Simmer For 20- 30 Minutes on Low Heat. |
|
8
Done
|
Serve in Bowls Next to Plates of Rice and Browned Fideo Noodles or With Pita Bread For Scooping. |
