Palestinian Sumaghiyyeh (Beef and Spinach Stew with Sumac and Tahini)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 450 g braising beef, diced
- 400 g spinach
- 3 tbsp tahini
- 2 tbsp sumac
- 1 onion, finely chopped
- 3 garlic cloves
- 2 tbsp vegetable oil
- 500 ml beef stock
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 29.2 g
- Carbohydrate
- 7.6 g
- of which sugars
- 3.9 g
- Fat
- 23.6 g
- of which saturates
- 5.4 g
- Fibre
- 5.1 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced beef and brown for 6-8 minutes.
- 2
Pour in the beef stock, bring to a simmer, cover and cook gently for 40 minutes until the beef is tender.
- 3
Stir the sumac into 100ml water and add to the pot along with the spinach, cooking for 8-10 minutes until wilted.
- 4
Whisk the tahini with a splash of the hot broth until smooth, then stir back into the pot and simmer for 5 minutes without boiling.
- 5
Taste and season with salt and pepper.
- 6
Serve with basmati rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.