Lebanese Spinach Stew

Get ready for a flavor explosion that will transport you straight to the Mediterranean! This Lebanese Spinach Stew (or “Sabanekh”) combines hearty ground beef, nutrient-packed spinach, and toasted pine nuts in a symphony of aromatic spices that’ll make your kitchen smell like a Beirut bistro. Trust me, this isn’t your average spinach dish!

What makes this stew special is the perfect balance between earthy spinach, fragrant 7 Spice seasoning, and that bright pop of lemon at the end. The pine nuts add a buttery crunch that elevates this from simple comfort food to something truly memorable. It’s rustic yet sophisticated, simple yet complex – exactly what makes Lebanese cuisine so beloved worldwide.

Ingredients

• 2 tablespoons olive oil, divided
• ⅓ cup pine nuts
• 1 pound lean ground beef
• 2 teaspoons 7 Spice
• 2 teaspoons salt, divided
• ½ teaspoon black pepper, divided
• ¼ cup chopped cilantro
• 5 garlic cloves, minced
• ½ teaspoon crushed red pepper
• 2 10-ounce bags frozen spinach
• 3 cups chicken broth
• Juice of 1 lemon

Steps

1. In a heavy-bottomed sauté pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden brown (3-4 minutes). Watch them carefully and stir frequently as they can burn quickly! You’ll know they’re done when they’re fragrant and have a rich golden color. Remove and set aside.
2. In the same pan over medium-high heat, heat the remaining 1 tablespoon olive oil and add the ground beef. Season with 7 Spice, 1 teaspoon salt and ¼ teaspoon pepper. Break the meat apart with a wooden spoon for even browning. Cook until the meat is thoroughly browned with no pink remaining, about 5-7 minutes. The meat should develop a slight crust for maximum flavor. Remove and set aside, keeping any oil and meat juices in the pan.
3. Without cleaning the pan (those brown bits are flavor gold!), add the cilantro, garlic, and crushed red pepper. Cook for about 2-3 minutes until intensely fragrant. You’ll know it’s ready when the garlic softens but hasn’t browned (browning will make it bitter).
4. Add the frozen spinach and remaining 1 teaspoon salt. Cook with the cilantro mixture until completely softened, about 5 minutes. Break apart any frozen clumps with your spoon to ensure even cooking.
5. Pour in the 3 cups chicken broth and bring mixture to a vigorous boil. The liquid should be bubbling actively around the edges. Return the cooked ground beef and most of the pine nuts to the pan, reserving a few pine nuts for garnish. Lower heat to a gentle simmer and cook uncovered for 20 minutes until the stew thickens to a silky consistency. You’ll know it’s ready when the broth has reduced by about one-third.
6. Just before serving, stir in the fresh lemon juice – this brightens all the flavors! Serve hot over traditional Arabic rice pilaf, garnished with the reserved pine nuts and perhaps a sprinkle of fresh cilantro.

Smart Swaps

• Use ground turkey or chicken instead of beef (1:1 ratio) for a lighter version
• Replace fresh spinach (use 2 pounds) instead of frozen – just cook it a bit longer until wilted
• Substitute almonds or walnuts for pine nuts if needed (same quantity)
• Try vegetable broth instead of chicken broth for a vegetarian-friendly version

Make It Diabetes-Friendly

• Use cauliflower rice instead of traditional rice pilaf (reduces carbs by approximately 30g per serving)
• Increase the ratio of spinach to meat (add an extra 5oz bag) to boost fiber while maintaining volume
• Serve with a side of cucumber yogurt salad instead of bread to keep the glycemic impact low
• Consider using grass-fed beef which typically has a better fatty acid profile for metabolic health

Pro Tips

• Toast the pine nuts separately rather than with the other ingredients – they burn easily!
• The stew actually tastes better the next day after the flavors have had time to meld
• If you can’t find 7 Spice blend, make your own with equal parts allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ginger
• For an authentic touch, serve with a dollop of plain yogurt and a side of fresh lemon wedges