Sabanekh bel Lahma
Spinach and fully cooked beef in passata broth, finished with garlic-coriander ta’leya.
Preparation: 15 min · Cooking: 20 min · Total: 45 min · 2 servings
Ingredients
- 400 g spinach
- garlic cloves, crushed — 3
- 200 g fully cooked tender preboiled beef cubes, cooked/drained weight
- 240 ml passata
- 60 ml fresh coriander leaves, chopped
- small onion, chopped — 1
- 240 ml beef broth
- 1 tsp ground coriander
- 1 tbsp ghee for garlic-coriander ta’leya
- 1 tsp additional ghee for onion
Instructions
Measure and prepare
Measure the beef as 200 g fully cooked, drained, tender cubes, not raw weight. Keep at ≤4°C until needed. This recipe starts with cooked beef at every scale; no raw-beef yield or preboiling method is inferred.
This recipe starts with cooked beef at every scale; no raw-beef yield or preboiling method is inferred.
Prepare the ingredients
Wash spinach and fresh coriander, drain well and chop. Chop the onion and crush 3 garlic cloves with clean utensils. Reserve the separate tbsp ghee for the ta’leya.
Reserve the separate tbsp ghee for the ta’leya.
Build the base
Soften the onion in 1 tsp onion ghee over medium-low heat. Add 240 ml passata and 240 ml beef broth, then the cooked beef. Bring to a gentle simmer.
Bring to a gentle simmer.
Combine the components
Add all spinach and the 60 ml fresh coriander. Wilt over low heat and simmer, beginning checks at 15 minutes; greens should be tender and beef hot throughout.
Wilt over low heat and simmer, beginning checks at 15 minutes; greens should be tender and beef hot throughout.
Combine the components: 900 seconds
Cook and check
For the ta’leya, heat its full 1 tbsp ghee in a small pan over medium-low heat. Stir in garlic and 1 tsp ground coriander, checking from 2 minutes until fragrant without burnt garlic.
Stir in garlic and 1 tsp ground coriander, checking from 2 minutes until fragrant without burnt garlic.
Cook and check: 120 seconds
Finish carefully
Carefully stir the hot ta’leya into the stew, avoiding splashes. Continue gentle heating to a selected 74°C throughout the stew; this is reheating cooked beef, not a raw-mince cooking rule.
Continue gentle heating to a selected 74°C throughout the stew; this is reheating cooked beef, not a raw-mince cooking rule.
Check before serving
For 8 servings use 1600 g spinach, 800 g cooked/drained beef, 960 ml each passata and broth, 240 ml fresh coriander, 4 onions, 12 garlic cloves, 4 tsp ground coriander and 80 ml ghee (60 ta’leya + 20 onion). Rice is only an optional separate accompaniment.
Rice is only an optional separate accompaniment.
Serve and store
Serve hot in 2 portions. Refrigerate in shallow portions within 1 hour at ≤4°C; use within 24 hours. Reheat at most once to 74°C throughout.
Reheat at most once to 74°C throughout.
Tips
- Instructions describe the original 2-serving batch. Scale the ingredient list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels/batches; cooking times are checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or use the timer alone as a doneness test.
Substitutions
- Use only the listed alternatives and ingredient states; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including chilling. These are selected conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Spinach and fully cooked beef in passata broth, finished with garlic-coriander ta’leya.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.