Sabanekh () is a spinach stew eaten in Egypt and the Levant, with some variations depending on the country. In Egypt it is cooked in a savory tomato-based sauce, often accompanied by rice or bread. It is regarded as a highly nutritious meal and is a staple in Egyptian cuisine.
Preparation
In Egypt the preparation of sabanekh begins with thoroughly washing and finely chopping fresh
spinach leaves. In a pot, finely chopped
onions are sautéed in olive oil until they become translucent. Minced
garlic is then added and cooked until fragrant.
Tomato paste and diced
tomatoes are incorporated, cooking for several minutes to develop a rich base.
Vegetable stock is poured in, and the mixture is brought to a gentle boil. Seasonings such as ground
coriander,
cumin, salt, and black pepper are added to enhance the flavors. The chopped spinach is then introduced into the pot, stirred until wilted, and simmered on low heat for 10-15 minutes to allow the flavors to meld. A sprinkle of freshly chopped
cilantro is added before serving. Sabanekh is traditionally served over
short-grain rice or alongside warm bread.
Variations of the Egyptian dish may include the addition of ground meat, such as beef or mutton, which is browned and seasoned before being combined with the spinach and tomato mixture. This adds a richer flavor and makes the dish more filling.
See also
