Sabanakh bil tamatam: Egyptian Spinach Stew

In our house we love food.  My favorite recipes are those real, down to earth, handed-down-through-the-generations, local Egyptian recipes. I love comfort food and Egyptian food just screams comfort. I know a lot of Egyptian recipes but every once in a while I get to try something new.

After living in Egypt for over a year I was introduced to sabanakh.  Sabanakh is a wonderful stew very similar to molokhia with a few noticeable differences: spinach, more tomato, and meat (beef or lamb) instead of chicken.

Usually I have a little bit of history to go along with my recipes but with this one, I have nothing.  So let's move right along to the recipe shall we?

Sabanakh bil tamatam (Egyptian Spinach Stew)

Prep time: 15 minutes
Cook time: 2 1/2 hours
Servings: 4-6

Ingredients: 

• 1 bunch fresh spinach (about 10 oz. or about 275 grams)
• 1 lb (1/2 kilo) stew meat
• 2 large onion, minced
• 3 tablespoons butter
• 4-5 cups of water
• 2 beef bouillon cubes
• 4 cloves of garlic (minced)
• 3 teaspoons tomato paste
• 2 large tomato (chopped fine in food processor)
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg (fresh ground is best)
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamon
• 1/8 teaspoon ground cloves
• salt and pepper to taste

Directions:

1. Wash spinach and cut into small strips. Set aside.
2. Add butter to large stock pot over medium heat. Once melted add onions and cook until tender. 
3. Add beef and brown on all sides.  You may have to do this a little at a time.  
4. Add garlic and saute for about 2 minutes.  Do not overcook or brown the garlic.  
5. Add water and bouillon cubes.  Turn heat to high and bring to a rapid boil.  Boil for 10 minutes than reduce heat to low and simmer for about 2 hours or until meat is tender.
6. Once meat is tender add tomato paste and all of the spices.  Mix well and cook for about 2 minutes
7. Add tomato and spinach.
8. Simmer over low heat for about 30-45 minutes.
9. Serve hot with Egyptian Rice (recipe here)