Arabian Spinach Recipes

MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT

Steps:

• Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
• In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
• Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS

Steps:

• Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
• In a small bowl, add all the ingredients and whisk until emulsified.

ARABIAN SPINACH

Steps:

• Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
• Add the garlic and cumin seeds, then fry for another minute.
• Add the spinach, in stages, stirring until the leaves begin to wilt.
• Stir in the chick peas, butter and season with salt and pepper.
• Reheat until just bubbling, then serve hot.

LINA'S AWESOME LEBANESE SPINACH, BEEF & RICE!

Steps:

• In a cooking pot, add olive oil and heat for a moment. Add onions and sauté. Add ground beef and cook until beef is brown. Add allspice, cinnamon, and salt. Mix. Add spinach and sauté with meat for a moment. Once it's all mixed well together, add water to the pot , just enough to cover the spinach Cover and let the spinach meat mixure boil and then turn it down to medium heat and let it simmer/boil for a good 30 minutes. Meanwhile, get a sauté pan and add some olive oil, the garlic, and the chopped cilantro and sauté' that mixture together. Add cilantro/garlic mixture to the spinach (after the spinach has cooked for 30 minutes). Cover and let it simmer for about 15 more minutes. Serve with rice and squeeze lemon juice on top!
• • Using frozen chopped spinach works better than fresh spinach. It does not turn out the same if you use fresh. The frozen chopped is much better. I have tried both. Trust me!
• • Be sure when adding water to the pot that you don't add too much. You want just enough to cover the spinach. The spinach will release some water too!
• • Squeezing the lemon on top of the spinach dish when it's being served is the most important part of the dish! Don't forget to do that, or you'll miss out on the awesome taste of this dish!