I eat spinach a lot, but I never had it Lebanese style. This Lebanese Mezze Spinach dish is a tasty distraction to how we usually prepare spinach in Europe. Spinach is not just full of flavour but also nutritious, low in fat and rich in iron. Adding the lemon juice to this dish helps you absorb the iron.
This simple dish tastes great eaten the same day or left for the the next day at room temperature. The recipe loves garlic and lemon juice. They both contribute to the sweet and sour taste and the spinach has an almost creamy texture.
I served it with some pita bread, baba ganoush, hummus and olives. However I am inclined to try it with some rice as well.
- 50 ml extra virgin olive oil
- 250 gr onions, finely sliced (I used red ones but it is up to you)
- 5 cloves of garlic, slivered (chopped in fine slices)
- 500 gr spinach (fresh but it also works with frozen)
- 1 tsp salt
- pinch of pepper
- 1 tsp ground coriander
- 140 gr broad beans (frozen or freshly skinned) (optional)
- 40 ml lemon juice
- 1 tsp pomegranate syrup (optional)
- a large handful of fresh pomegranate seeds
- Heat the oil in a large, deep frying pan to a medium heat. Ensure that the oil does not start to smoke.
- Add the onions and sauté over medium heat for about 5-7 minutes or until golden,
- Add the garlic and saute for a further 3 minutes.
- Add the coriander, stir and then add the spinach in batches.
- Sprinkle with salt and pepper.
- Add the beans. Cover the pot and leave to simmer for about 7-12 minutes. I would check after 7 minutes if the spinach is to liquidly. If yes, than cook it for a little while without the lid on.
- Remove the pot from the heat, and stir in the lemon juice and pomegranate molasses. Leave to cool for a few minutes to allow the flavours to blend.
- To serve sprinkle the pomegranate seeds on top. Eat warm and or at room temperature.
Source: Seductive Flavours of the Levant – Nada Saleh