{"id":16434,"date":"2024-04-25T19:21:31","date_gmt":"2024-04-25T17:21:31","guid":{"rendered":"https:\/\/bistrobadia.de\/libanesischer-spinateintopf-yakhnet-sabanegh\/"},"modified":"2024-04-25T19:21:33","modified_gmt":"2024-04-25T17:21:33","slug":"lebanese-spinach-stew-yakhnet-sabanegh","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/lebanese-spinach-stew-yakhnet-sabanegh\/","title":{"rendered":"Lebanese spinach stew: Yakhnet Sabanegh"},"content":{"rendered":"\n

Yakhnet Sabanegh<\/strong> is a Lebanese spinach stew<\/strong> that is served with roasted pine nuts, fragrant buttered rice<\/a> or bulgur<\/a>. I’ve always loved spinach, so I was probably a rather unusual child. That’s why I honestly still can’t understand why so many children supposedly have an aversion to this divine vegetable. Yet you can make such incredibly tasty things with it. Spinach can not only be made into a stew, but can also be put into dumplings<\/a> with feta or used to make a green shakshuka<\/a>.<\/p>\n\n\n\n

Levantine home cooking<\/h2>\n\n\n\n

I used to come home from school and sometimes it smelled like… nothing<\/strong>. Catastrophic, not at all possible, an absolute impertinence. (I would then always immediately rush to the reserves of our small but always full chocolate stash). After all, you shouldn’t keep a hungry child who has just had a whole 3 hours of school waiting (I was a diva as a hungry child… I still am today). But as if by magic, a delicious spinach stew<\/strong> appeared on the table about 30 minutes later. My mother is quick at cooking, but Yakhnet Sabanegh is actually prepared in no time at all.<\/p>\n\n\n\n

Spinach stew according to mom’s recipe<\/h2>\n\n\n\n

Yakhnet Sabanegh<\/em> simply means “spinach stew<\/em>“. My family has two<\/strong> different recipes<\/strong> for this. My mother leaves out the meat, which makes the dish immediately vegan<\/strong>. And she has it on the table within 30 minutes<\/strong>! So if you want to make the stew vegan, increase the amount of pine nuts for extra crunch.<\/p>\n\n\n\n

And the grandma-style version<\/h2>\n\n\n\n

I have used my grandmother’s recipe and also use some minced beef<\/strong>, which gives the spinach stew a stronger, heartier character. But freshly roasted pine nuts are a must here too!<\/p>\n\n\n\n

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Spinach: fresh or from the freezer?<\/h2>\n\n\n\n

I personally love using fresh, young spinach in salads. I prefer to use the frozen<\/strong> version for stews. The spinach is washed and shock-frozen immediately after harvesting. This means that most of the nutrients remain in the vegetables. What’s more, the spinach is then conveniently already chopped and I can use it straight away.<\/p>\n\n\n\n

Ingredients for the stew<\/h2>\n\n\n\n

You will need the following ingredients for this aromatic spinach stew:<\/p>\n\n\n\n