6 February, 2014

Lamb Lebanese Recipe – Kibby or Yakhnet sabanegh

Lamb Lebanese Recipe – Kibby or Yakhnet sabanegh

This is a very easy recipe that results in a fantastic meal. I got the idea from a description a friend of mine gave me of a dish he had grown up with. His grandfather was from Lebanon and this was one of his favorite meals. I had also recently bought some sumac and was looking for a chance to use it.

Yakhnet Sabanegh

Serves 4-5
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Region Lebanese

Ingredients

  • 2lb Ground Lamb
  • 1 bag Spinach
  • 2 cups Brown Rice
  • 1 Lime (Squeezed with Pulp)
  • 1 1/2 teaspoon Sumac Powder
  • 1 Medium Yellow Onion
  • 6 cloves Chopped Garlic
  • 10 cups Water
  • Salt (to taste)
  • Black Pepper (to taste)
  • 3 tablespoons Olive Oil

Directions

Step 1
Bring water to a boil and stir in the brown rice. Boil uncovered for 30 minutes. When finished, drain excess water and fluff rice with fork.
Step 2
Put olive oil in large pot, preferably one without a no-stick coating. Put pot over medium heat on stove. While the oil is heating chop the onion and garlic and then add them to the pot. Stir the ingredients so olive oil lightly covers all the pieces. Once the onion and garlic pieces start to brown on the edges add salt and pepper and stir in and push it all to one side of the pot.
Step 3
Add the ground lamb to the empty side of the pot and brown it. When the lamb is close to being done mix it with the onion and garlic and finish cooking until lamb is browned. Add the sumac and lime juice and stir it all together quickly. Add all of the spinach on top and cover the pot, letting it steam the spinach for 4-5 minutes. Once it's cooked stir it all together.
Step 4
Dish up the rice and scoop some of the lamb mix onto the rice. You can sprinkle a little more sumac over the top to taste.