Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Sunday, March 16, 2014
Stuffed Spinach Recipe
I love to eat spinach whether it be in a salad raw or cooked in a curry or dhal or stuffed like this recipe here.
My stuffed spinach recipe is very easy to make, once you have cooked the filling the stuffing of the spinach and further cooking is simple and takes no time at all. Spinach cooks very quickly so there is not much waiting for the finished dish once you have stuffed the spinach.
I use a spiced lamb mince filling and serve it with freshly cooked Basmati rice, it tastes wonderful with but you can serve this with potatoes or side of your choice.
Ingredients for Jeenas Stuffed Spinach Recipe
1/4 Onion (diced)
1 Medium Leek (diced)
1 Medium Tomato (tomato)
Few Drops Worcestershire Sauce
Lean Minced Lamb
Bag Fresh Spinach Leaves (washed)
1 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/4 -1/2 tsp Dried Thyme
Pinch Ghormeh Sabzi or Dried Methi/Coriander
Salt and Pepper to Season
4-6 Mushrooms (diced)
1 Garlic Clove (crushed)
Note...you can add 1/2 - 1 tsp of Chiili powder for a little extra spice is you desire.
1/4 Onion (diced)
1 Medium Leek (diced)
1 Medium Tomato (tomato)
Few Drops Worcestershire Sauce
Lean Minced Lamb
Bag Fresh Spinach Leaves (washed)
1 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/4 -1/2 tsp Dried Thyme
Pinch Ghormeh Sabzi or Dried Methi/Coriander
Salt and Pepper to Season
4-6 Mushrooms (diced)
1 Garlic Clove (crushed)
Note...you can add 1/2 - 1 tsp of Chiili powder for a little extra spice is you desire.
Picture of freshly washed spinach leaves.
Picture of spinach leaves ready to be rolled up and stuffed with lamb.
How to make Jeenas stuffed spinach recipe
How to make the filling..
Pour a little oil in a large pan and cook the leeks, onions and tomato until they start to soften.
Add the garlic, stir well.
Add mushrooms.
Add mushrooms.
Add all of the dried herbs and spices, stir well.
Add minced lamb and Worcestershire sauce salt and pepper to season, stir well.
Cook until the mince has browned.
Cook until the mince has browned.
How to stuff the spinach..
Take a large piece of tin foil and lay it out flat.
Take the spinach leaves and lay them flat on top of the tin foil.
Make sure that the leaves over lap one another and that there are no gaps.
Make sure there is plenty of spinach on top of the tin foil, spinach cooks very quickly and wilts easily so you need to have a good amount of spinach.
Spoon the lamb mince filling into the corner of the spinach.
Leave space at the edges.
Leave space at the edges.
Do the same all along the spinach remembering not to place the filling near the edges.
Carefully start to roll up the spinach leaves using the tin foil.
Once you have rolled the spinach enough to where it touches underneath gently lift the tin foil away a little.
Roll the spinach up so that the tin foil is not in the centre of the spinach roll.
Roll the spinach up so that the tin foil is not in the centre of the spinach roll.
Twist the ends and place onto a long baking tray.
Pour some hot water onto the oven tray.
Place into a hot oven at 180C for 10 -15 minutes.
Place into a hot oven at 180C for 10 -15 minutes.
Once cooked slice into sections and serve with rice or potatoes.
Enjoy this delicious stuffed spinach recipe.
Friday, February 21, 2014
Chard Spinach Stew Tabikhet Silq Sabanikh طبي� ة ورق السلق طبي� ة السبان�
Tabikhet Silq is a flavorful stew and a staple of Libyan home cooking. Tabikhet Silq is made with chicken or meat. It can be served with rice, but is most often eaten with bread, which makes Tabikhet Silq an easy one-pot meal. Chard can be replaced with spinach for Tabikhet Sabanikh. Both the Chard and Spinach recipes use a little rice to thickens the stew.
Read More..
Serves 6
Ingredients
6 portions of chicken/red meat (or omit and add 2 vegetable stock cubes with the spices)
6 portions of chicken/red meat (or omit and add 2 vegetable stock cubes with the spices)
1 chopped large tomato
2 tablespoons chopped onions
1/2 cup short grain rice
1 tablespoon tomato paste
1/2 teaspoon turmeric
1 tablespoon salt
1 teaspoon pepper
1 cup chopped coriander leaves
2/3 garlic cloves
Chard or spinach, roughly chopped
When the chicken has begun to cook and the rest of the ingredients have combined into a sauce, add the rice and mix well (you dont want it all at the bottom).
2 tablespoons chopped onions
1/2 cup short grain rice
1 tablespoon tomato paste
1/2 teaspoon turmeric
1 tablespoon salt
1 teaspoon pepper
1 cup chopped coriander leaves
2/3 garlic cloves
Chard or spinach, roughly chopped
Place the skinned chicken at the bottom, then add the spices, onion, chopped tomato, tomato paste and 1 cup pureed or canned tomato. Stir then leave covered on medium heat for about 15 minutes.
Whizz the coriander and garlic in the mixer, add it to the pot.
Once the chicken is cooked add the chard (or spinach). Lay the swiss chard leaves on top of each other and chop widthwise into broad strips. Some people like to remove the stems first.
Fill the pot to the brim with chard (or spinach) pressing down. Once the leaves wilt stir to coat in the sauce then leave for 10-15 minutes.
Leave the chicken whole or debone then return to the pot, Serve with bread or noddle rice.
Sufra Dayma!
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