Laila El-Haddad, Maggie Schmitt

Spinach Stew

Tabeekh Sabanikh

Preparation info

  • Serves

    4–5

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

When not used as a stuffing in savory pies, spinach is often chopped and stewed with chickpeas and lamb in this comforting wintertime stew. You can also substitute good-quality frozen chopped spinach out of season.

Ingredients

  • 1 pound boneless lamb cut into 1-inch (2½ centimeters) pieces
  • 1 medium onion, chopped
  • 2 pounds

Method

Prepare the lamb according to the instructions in the Maraqa recipe, browning the meat before you boil it. Reserve meat and broth.

Coarsely chop the spinach. Brown the onion in 2 tablespoons of olive oil on medium heat until golden. Stir in the chopped