Sabanikh Bil Lahm - Spinach with Ground Meat

posted on: May 11, 2026

By: Habeeb Salloum/Arab America Contributing Writer

This Saudi Arabian dish likely had its origin in the Greater Syria region. Similar dishes are found in Syria, Lebanon, Palestine, Jordan and Iraq where spinach has been a favoured vegetable at least since the medieval period. 

            The Arabs who were enamoured with its taste and healthful qualities introduced it, along with a whole series of fruits and vegetables, into the Iberian Peninsula.  Calling it ‘the Prince of Vegetables’ they rhapsodized its countless attributes in verse and stories

 6 tablespoons cooking oil

1 pound ground lamb or beef

1 large onion, finely chopped

4 cloves garlic, crushed

1/2 cup finely chopped fresh coriander leaves (cilantro)

2 cups stewed tomatoes

1 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1/8 teaspoon cayenne

1 cup water

1 pound   spinach, thoroughly washed, drained and chopped

2 tablespoons freshly squeezed lemon juice

            Heat oil in a saucepan then fry meat over medium/low heat for 10 minutes, stirring occasionally.  Stir in onion, garlic and coriander then fry over medium/low heat for a further 10 minutes, stirring often.  Stir in tomatoes, salt, pepper, cumin, cayenne and water then cook over medium/low heat for another 10 minutes, stirring occasionally.  Add spinach then cook over medium/low heat for a further 10 minutes, stirring often and adding a little water if necessary.  Stir in lemon juice and serve hot.

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