A popular Syrian stew which i found in ” Sumac” by Anas Atassi.
Ingredients
For the meatballs:
- 350 g minced beef
- 2 tbsps ground allspice
- sea salt and black pepper
For the stew:
- 2 tbsps olive oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and crushed
- 800 g baby spinach washed and coarsely chopped
- 150 ml chicken or beef stock
- sea salt and black pepper
- 1 tbsp ground allspice
For the lemon sauce:
- 1 spring onion trimmed and finely chopped
- juice of a l;emon
- 2 tbsps white wine or cider vinegar
- 1/2 tsp chilli flakes
Servings:
Instructions
- In a bowl knead the beef and ground allspice with a good pinch of salt and pepper. Form meatballs that are about 5 cm in diameter and set aside.
- Heat the olive oil in a large non stick pan on a medium heat and fry the onion and garlic for three minutes until light golden. Sear the meatballs in batches, turning often. Return all the meatballs to the pan.
- Add the spinach, stock and a pinch of salt to the pan. Cover and simmer for 2 minutes, then add the ground allspice and season to taste. Stir carefully so the meatballs don't fall apart and simmer on a medium heat for 5-7 minutes until the sauce has reduced by half.
- Whisk together all the ingredients for the lemon sauce in a little bowl. SErve the stew warm with the lemon sauce and accompanied by rice vermicelli or rice.
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