📝 About This Recipe
Yakhnet el Sabanekh is a quintessential Lebanese comfort food that beautifully balances the earthiness of fresh spinach with the richness of tender beef. This vibrant green stew is elevated by a 'taklia'—a fragrant sizzle of garlic and cilantro—and finished with a bright squeeze of lemon juice. It is a nourishing, soulful meal that brings the warmth of a Mediterranean kitchen straight to your dining table.
🥗 Ingredients
The Meat and Base
- 500 grams Beef chuck or lamb shank (cut into 1-inch cubes)
- 2 tablespoons Olive oil (extra virgin preferred)
- 1 large Yellow onion (finely diced)
- 4 cups Water or Beef broth (enough to cover the meat)
- 1 piece Cinnamon stick (for aromatics)
- 1 piece Bay leaf
The Greens and Seasoning
- 1 kg Fresh spinach (washed, stemmed, and roughly chopped)
- 1 teaspoon Lebanese Seven Spices (Baharat)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 cup Lemon juice (freshly squeezed)
The Taklia (Garlic-Cilantro Sizzle)
- 6 pieces Garlic cloves (crushed into a paste with a pinch of salt)
- 1 bunch Fresh cilantro (finely chopped)
- 1 tablespoon Butter or Ghee
Garnish
- 2 tablespoons Pine nuts (toasted until golden brown)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the cubed beef and sear until browned on all sides, about 5-7 minutes.
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2
Add the diced onions to the pot with the meat and sauté for 3-4 minutes until translucent and soft.
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3
Pour in the water or broth, and add the cinnamon stick and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the meat is tender. Skim off any foam that rises to the surface.
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4
While the meat simmers, wash the spinach thoroughly in cold water to remove any grit. Spin dry and chop into 1-inch thick ribbons.
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5
Once the meat is tender, remove the cinnamon stick and bay leaf. Add the chopped spinach to the pot in batches. It will look like a lot, but it will wilt down significantly within minutes.
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6
Stir in the Seven Spices, salt, and black pepper. Let the stew simmer gently for 10 minutes to allow the flavors to meld.
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7
While the stew simmers, prepare the 'Taklia'. In a small frying pan, melt the butter or ghee over medium heat.
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8
Add the crushed garlic to the pan and sauté for 1 minute until fragrant but not browned. Add the chopped cilantro and sauté for another 2 minutes until the cilantro is dark green and aromatic.
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9
Immediately pour the hot garlic and cilantro mixture into the spinach stew. This 'tasha' or sizzle adds the signature depth of flavor to the dish.
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10
Stir in the fresh lemon juice. Taste the stew and adjust the salt or lemon levels according to your preference.
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11
In the same small pan used for the taklia, toast the pine nuts for 1-2 minutes until golden, being careful not to burn them.
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12
Ladle the hot stew into deep bowls, garnish generously with the toasted pine nuts, and serve immediately.
💡 Chef's Tips
Always use fresh spinach rather than frozen for the best texture and a brighter flavor profile. If the stew looks too thick, add a splash of water; if too thin, let it simmer uncovered for a few extra minutes. Don't skip the lemon juice—it cuts through the iron-rich spinach and richness of the meat perfectly. For a vegetarian version, replace the meat with 2 cups of cooked chickpeas and use vegetable broth. Be careful not to overcook the spinach once it wilts; you want it tender but still holding its vibrant green color.
🍽️ Serving Suggestions
Serve with Lebanese Vermicelli Rice (Riz bi Sh'ayriyah) to soak up the delicious broth. Pair with a side of fresh green scallions and radishes for a crunchy, peppery contrast. A dollop of plain Greek yogurt on the side adds a lovely creamy element. Accompany with warm pita bread for those who prefer dipping over rice. A simple tomato and cucumber salad (Salata Arabieh) makes for a refreshing side dish.