Spinach Stew — country by country
Silky stewed spinach with meat and a bright lemon finish — iron-rich, grandmother-approved.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇵🇸 Palestine
✨ Heavy on garlic-cilantro tasha and lemon; often bulked with small meatballs or lamb chunks and eaten with raw onion.
Only in Palestine
- spinach, washed and chopped
- lamb cubes or small meatballs
- onion, chopped
- fresh cilantro
- lemons
- allspice
- olive oil
🇪🇬 Egypt
✨ Tomato-tinted and thicker, with ground beef through the greens and a cumin-scented garlic tasha in ghee.
Only in Egypt
- spinach, chopped
- ground beef
- tomato paste
- cumin
- ground coriander
- ghee
🤝 Both use
- garlic
🇵🇸 Palestine
⏱ 60 minPalestinian sabanekh leans on lemon and cilantro, ladled over rice with a raw onion wedge on the side for the full experience.
✨ What makes it special
Heavy on garlic-cilantro tasha and lemon; often bulked with small meatballs or lamb chunks and eaten with raw onion.
🇪🇬 Egypt
⏱ 55 minIn Egypt, sabanekh often thickens with tomato and meets its soulmate: a plate of rice and a ladle of extra tasha.
✨ What makes it special
Tomato-tinted and thicker, with ground beef through the greens and a cumin-scented garlic tasha in ghee.