Lebanese Meat And Spinach Stew
1 pound lean boneless lamb, beef, or veal, cut into 1 -inch cubes
2 pounds spinach
1 medium onion, finely chopped
1/4 cup pine nuts
1/2 teaspoon paprika
1-1/2 cups water
2 tablespoons lemon juice
2 loaves Arab bread (pocket bread or pita bread), toasted and broken into bite-sized pieces
3 tablespoons butter
1 Garlic Yogurt Sauce with Mint
Salt and black pepper to taste
Wash the spinach thoroughly under cold running water. Remove and discard the stems and bruised leaves. Drain. Coarsely chop the spinach leaves and set aside.
In a heavy casserole melt 2 tablespoons of the butter over moderate heat. Add the onion and
sauté until soft but not browned, stirring frequently.
Add the meat and sauté. Brown on all sides. Add the salt and pepper and water and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer 1 hour or until the meat is tender and most of the liquid in the casserole has been absorbed. (If not, reduce it by fast boiling, uncovered.)
Stir in the spinach, cover, and simmer
for 10 minutes.
Stir in the lemon juice. Taste and adjust the seasoning, if necessary. Turn off the heat.
In a small skillet, melt the remaining 1 tablespoon butter. Add the pine nuts and
sauté gently until golden brown, stirring frequently. Stir in the paprika and remove from the heat.
Spread the pieces of toasted
pita bread in the bottom of a serving dish. Spoon the meat and spinach stew over them. Cover with the
garlic yogurt sauce with mint. Garnish with the
sautéed pine nuts and pour the paprika butter remaining in the skillet over the top. Serve.
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