Sabanekh Recipe Lebanese Spinach Stew: The Lemon-Garlic Powerhouse That Saves Dinner

I recently had a kitchen moment that I’m sure many of you can relate to: I was staring at a fridge full of healthy intentions and a sink full of dirty dishes, wondering how it was possible that I just made dinner yesterday.

My brain was officially in “emergency takeout” mode. But then my eyes landed on the three big bunches of spinach I’d panic-bought, and a memory of my Teta’s (grandmother’s) cooking clicked into place.

I knew exactly what I needed: this vibrant, deeply comforting, and surprisingly quick Lebanese Spinach Stew Sabanekh.

This dish, known as Sabanekh w Riz (spinach and rice) is a Lebanese staple for a reason. It’s comforting like a hug from your favorite grandmother, packed with sneaky greens, and so incredibly simple it feels like a cheat code for a fancy dinner.

It’s got all the savory, warming spices of a traditional Middle Eastern stew—thanks to the ground beef and seven-spice blend—but it is hit with a massive, vibrant kick of fresh lemon and garlic right at the end.

If you’re a busy teacher, a frazzled parent, or just someone who needs a weeknight hero, stop scrolling. This spinach stew with ground beef is about to become your new favorite.

This hearty Lebanese spinach stew, or sabanekh, is one of those comforting meals that instantly feels like home — rich in flavor, packed with greens, and best served over rice. If you love balanced, protein-packed bowls, you’ll also enjoy this beef and cauliflower bowl recipe — it’s just as hearty but with a low-carb twist.

Why You’ll Love This Lebanese Spinach Stew (Sabanekh)

Forget what you think you know about beef and spinach. This isn’t just a side dish; it’s a full-on, deeply flavorful, bright, and delicious main course. It’s the ultimate Middle Eastern comfort food!

• It’s a 45-Minute Meal: From stove to table in under an hour. Perfect for parents needing a fast authentic Lebanese recipe idea.
• Nutrient Powerhouse: This is basically a delicious disguise for a massive serving of iron and Vitamin A. It’s a healthy, high-protein spinach stew that sneaks in all those necessary greens.
• The Flavor Trio is Magic: The intense combination of fresh garlic, cilantro (coriander), and copious amounts of lemon juice is what defines this dish. It’s a delightful lemony spinach and meat stew.
• Budget-Friendly: We’re talking simple, affordable ingredients like ground beef and frozen (or fresh!) spinach. It’s a fantastic inexpensive Middle Eastern stew.
• Freezer Friendly: This make-ahead Sabanekh holds up beautifully, making it excellent for Sunday meal prep!

For an easy weeknight meal, these sheet pan fish and veggies make cleanup effortless while keeping all those Mediterranean-style flavors. Or switch things up with sheet pan chicken tacos when you’re craving something quick, saucy, and satisfying.

Ingredients You’ll Need for this Skillet Dinner

You probably have most of the spices for this simple spinach stew right in your pantry, which is the mark of a truly great, simple dinner.

• 3 bunches English spinach, washed well and finely chopped: Yes, that’s a lot of greens! This is a traditional spinach and beef stew recipe, so the spinach is the star.
• 1 bunch fresh coriander (cilantro), chopped: Use generously—this fresh herb is non-negotiable for flavor!
• 4–5 lemons, juiced: The secret to that iconic tangy Lebanese stew flavor.
• 6 cloves garlic, half minced and half chopped: Garlic in two forms for maximum impact.
• 3–4 Tbsp olive oil: Don’t be shy; this is the base of the flavor!
• 500 g (about 1 lb) minced meat (beef or lamb): Ground beef or lamb works perfectly for this hearty Sabanekh w Riz.
• 1½ tsp Lebanese 7-spice mix (or to taste): The warming heart of the stew.
• 2 cups water: Start here—the spinach will release more! You want a thick sauce, not a watery soup.
• Salt, to taste: A necessary addition; don’t forget to season in layers!

If you’re leaning more plant-based, this vegan chickpea salad no mayo is a perfect cold option for lunch — creamy, fresh, and packed with protein. For a crispy side to pair with your stew, try these gluten-free corn fritters — they’re golden, crunchy, and make a fun contrast to the soft spinach and rice.

How to Make Lebanese Spinach Stew (Sabanekh)

This truly is a simple Lebanese ground beef stew. It’s basically four simple steps, so put your feet up and relax!

1. Brown the Meat: In a large pot, heat the olive oil over medium heat. Add half the garlic (minced) and cook for 1–2 minutes until fragrant. Add the minced meat and cook until browned, breaking it apart with a spoon. Sprinkle in the 7 spices and stir well to coat everything.
2. Add the First Layer of Greens: Stir in about half of the chopped coriander and all the diced spinach. Sauté for a few minutes until you see the pile of spinach start to wilt and release its liquid.
3. Add Water and Simmer: Pour in about 2 cups of water (go easy; spinach is juicy!). Bring to a boil, then reduce the heat to low and simmer for 15–20 minutes, stirring occasionally. This is where the magic happens and the flavors marry.
4. Add the Flavor Magic & Adjust: Once the stew has thickened slightly, stir in the remaining raw garlic and coriander. Add the lemon juice and salt to taste. Simmer gently for another 5–10 minutes so those fresh, bright flavors infuse the sauce.
5. Serve and Swoon: The stew should taste bright and lemony. Adjust the salt or lemon one final time to your liking. Serve immediately!

And if you’re exploring more traditional Lebanese dishes, you can’t miss my Lebanese molokhia recipe — another cozy stew that’s rich in flavor and family tradition. For something lighter, the Lebanese lemon lentil soup is tangy, nourishing, and one of the best ways to warm up on a cold day.

Can I Use Frozen Spinach or Lentils Instead?

Yes, absolutely! This is why I love traditional stews—they’re so forgiving.

• Frozen Spinach: You can easily substitute the three bunches of fresh spinach with about 2 bags (20 oz/570g) of frozen chopped spinach. If you use frozen, reduce the initial water to about 1 cup, as the frozen spinach holds more liquid.
• Vegetarian Swap: For a delightful Sabanekh without meat, skip the ground beef. Instead, stir in one can of cooked chickpeas or lentils (drained and rinsed) to the stew in step 3. This makes a hearty, Sabanekh vegan option.
• Spice Swap: If you don’t have Lebanese 7-Spice, a mix of allspice, a dash of cinnamon, and a pinch of nutmeg will get you close!

How Much Protein (or Calories) Are in This Lebanese Spinach Stew (Sabanekh)?

I know many of you are looking for a satisfying meal that’s still packed with protein (especially if you’re trying to stay full throughout a long workday!). This high-protein spinach stew is a great choice.

While exact nutritional facts depend on the cut of meat and oil used, a typical serving of this spinach stew with ground beef (approximately 1/6 of the recipe, before adding rice) offers a fantastic balance:

• Approx. Calories: 250–350 per serving
• Approx. Protein: 18–25 grams!
• Iron Absorption Secret: The best nutritional secret? The large dose of Vitamin C from the lemon juice! The Vitamin C works with the non-heme iron in the spinach to help your body absorb it more efficiently. You can read more about this powerful pairing over at [Healthline].

Variations and Add-Ins

Looking to jazz up this already delicious authentic Lebanese recipe? Here are some simple, fun ideas:

• The Crunch Factor: The addition of toasted pine nuts is traditional and heavenly. Toast them in a dry pan until golden and sprinkle them over the top right before serving.
• Spicier Sabanekh: Add a tiny pinch of crushed red pepper flakes or a dash of black pepper in with the 7-spice mix for a slightly warmer flavor.
• Use Lamb Cubes: While the minced meat makes this fast, you can make a richer stew by using small cubes of lamb and braising them for a longer, slower cook time until fork-tender. This makes a classic spinach with lamb variation.

Storage and Meal Prep Tips

This Lebanese Spinach Stew is a rock star for meal prepping! It reheats beautifully, which is excellent news for your lunch routine.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavor only gets better overnight!
• Reheating: Reheat gently on the stovetop or in the microwave until warmed through. If it seems too thick, add a tiny splash of water or broth to reach your desired consistency.
• Freezing: This make-ahead Sabanekh freezes wonderfully! Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

What to Serve With Lebanese Spinach Stew (Sabanekh)

The traditional, and best, way to enjoy this simple spinach stew is with something to soak up that incredible lemony sauce.

• Vermicelli Rice (Riz bi Sha’riyeh): The most traditional way! A simple white rice base with toasted vermicelli noodles.
• Plain Yogurt or Laban: A dollop of cool, plain yogurt on the side is the perfect contrast to the hot, tangy stew.
• Pita Bread: Use warm pita or flatbread to scoop up every last bit of the sauce!
• A Simple Salad: For an idea for another easy side, check out my Marinated Olive and Feta Salad post!

This Lebanese Spinach Stew Sabanekh is such a vibrant, fresh take on a traditional stew. It feels like a hug in a bowl while still being packed with those necessary greens.

Trust me when I say this recipe has been a staple in my kitchen for years. It’s just too good, too easy, and too healthy not to share! Go forth and conquer your weeknight, friends!