Beef with broad beans and spinach

Lahma Bi Foul Ahdar Wa Sabanekh

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This Egyptian stew can be served with rice or bulgar wheat. The dried limes introduce an Iraqi flavour.


  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed


Heat the oil in a pan and fry the onion until golden. Add the garlic and meat and turn to brown it all over. Sprinkle with a little salt and pepper, add the lime(s) and pour in enough water to cover. Simmer, covered, for 45 minutes-1 hour or until tender. Add more water if necessary. Cut the lime(s) open when soft.

Drop the broad beans into the stew and cook for 10 minutes longer. Stir