This stew is perfect for anyone looking to enjoy a healthy, easy-to-make, and flavorful Mediterranean dish. It’s packed with iron-rich spinach, balanced by tangy lemon and aromatic garlic. Whether you prefer a vegetarian version or with meat, this stew is flexible and deeply comforting. It’s great for weeknight dinners, meal prepping, or a warm bowl on a cold day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Spinach (fresh or frozen)
Olive oil
Onion
Garlic cloves
Ground beef or lamb (optional)
Lemon juice
Salt
Black pepper
Seven spice (Lebanese spice blend)
Water or broth
Cooked rice (for serving)
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until translucent.
Stir in minced garlic and cook for another minute.
If using meat, add ground beef or lamb and cook until browned.
Add spinach and cook until wilted (or thawed if using frozen).
Season with salt, black pepper, and seven spice.
Pour in water or broth and simmer for 15–20 minutes to let the flavors blend.
Finish with freshly squeezed lemon juice.
Serve hot over a bed of rice.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Vegetarian version: Skip the meat for a lighter, plant-based meal.
Vegan twist: Use vegetable broth and add chickpeas for extra protein.
Tomato-based: Add a spoonful of tomato paste or chopped tomatoes for a richer base.
Spicy: Add chili flakes or a dash of cayenne pepper for heat.
Herby touch: Garnish with fresh cilantro or parsley.
With potatoes: Add diced potatoes for a heartier dish.
With lentils: Stir in cooked lentils to increase protein and fiber.
Citrusy upgrade: Use preserved lemon for a unique tang.
Serve with bulgur: Swap rice with bulgur for a nutty flavor.
Kid-friendly: Puree the stew slightly for a smoother texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until hot, or microwave in 1-minute intervals, stirring in between. This stew also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What is Lebanese spinach stew made of?
It typically includes spinach, garlic, onions, olive oil, lemon juice, and optional ground meat, all simmered into a savory, tangy stew.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this dish. Just thaw and drain it before adding to the stew.
Is Lebanese spinach stew healthy?
Absolutely. It’s rich in iron, fiber, and vitamins, especially when made without meat.
What kind of meat is best for this stew?
Ground beef or lamb is traditionally used, but you can use shredded chicken or keep it vegetarian.
Can I make it ahead of time?
Yes, it stores and reheats very well, making it perfect for meal prep.
What is seven spice?
Seven spice is a Lebanese blend typically containing black pepper, allspice, cinnamon, cloves, nutmeg, coriander, and cumin.
What can I serve with this stew?
It’s commonly served with white rice, but you can also pair it with bulgur, quinoa, or crusty bread.
Can I make this recipe vegan?
Yes, simply omit the meat and use vegetable broth. You can also add legumes like chickpeas or lentils for protein.
Can I freeze spinach stew?
Yes, it freezes well. Store in a freezer-safe container and thaw overnight before reheating.
How do I keep the spinach from getting mushy?
Add spinach last and cook just until wilted to preserve its texture and nutrients.
Conclusion
Lebanese Spinach Stew is a simple, nutritious, and flavorful dish that brings the heart of Middle Eastern cooking to your table. Whether you’re making it for a quick family dinner or preparing meals for the week, this stew offers comfort and nourishment in every bite. Its versatility allows you to adapt it to your taste, making it a staple worth adding to your regular rotation.
Lebanese Spinach Stew, also known as ‘Sabanegh bi Zeit’ or ‘Sabanegh w Riz,’ is a comforting and nutritious dish made with spinach, garlic, onions, and optional ground meat, simmered in olive oil and lemon juice. Served over rice, it’s a staple in Lebanese cuisine.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
250g ground beef or lamb (optional)
500g fresh spinach or 400g frozen spinach, thawed and drained
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Lebanese seven spice
1 cup water or broth (vegetable or chicken)
2 tablespoons lemon juice
Cooked rice, for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until translucent.
Stir in minced garlic and cook for another minute.
If using meat, add ground beef or lamb and cook until browned.
Add spinach and cook until wilted if using fresh, or heated through if using frozen.
Season with salt, black pepper, and seven spice.
Pour in water or broth and bring to a gentle simmer. Cook for 15–20 minutes to allow flavors to blend.
Stir in lemon juice and adjust seasoning if needed.
Serve hot over a bed of cooked rice.
Notes
Use vegetable broth and skip the meat for a vegan version.Chickpeas or lentils can be added for extra protein.Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.Add tomato paste for a richer, tomato-based version.Garnish with fresh parsley or cilantro for extra flavor.
