Chef Sami Tamimi has shared a recipe for a hearty lamb meatball stew that pairs traditional Levantine flavors with the rich, savory notes of Iraqi cuisine. The dish, known as sabanekh, combines tender spinach and chickpeas with spiced lamb meatballs, served alongside a vibrant Iraqi red rice.
Tamimi describes the meal as one defined by generosity and simplicity. The stew is designed to be shared, with the rice acting as a base to soak up the rich, savory juices of the spinach and chickpea mixture. The combination of cumin, coriander, and garlic provides warmth, while a squeeze of lemon adds brightness to the final dish.
Preparing the Lamb Meatball Sabanekh
The foundation of the dish is the lamb meatballs. Tamimi recommends mixing 500g of lamb mince with salt, black pepper, and a teaspoon of baharat mix. The mixture is shaped into 25 small balls, each weighing approximately 20g. These are then browned in olive oil before being set aside.
In the same pan, pine nuts are toasted until golden and removed. The chef then sautés a finely chopped onion until soft and translucent. Frozen whole-leaf spinach, drained chickpeas, water or chicken stock, lemon juice, and the remaining baharat are added to the pan. The mixture is brought to a boil and cooked for five minutes until the spinach is soft.
The browned meatballs are returned to the stew, which is then covered and simmered on low heat for 20 minutes. This allows the flavors to meld and the stew to thicken slightly. A final garnish, or adha, is prepared by heating olive oil with crushed garlic until lightly golden. Fresh coriander and Aleppo chili flakes are stirred in off the heat. This aromatic oil is poured over the stew, which is then covered for five minutes before serving. The dish is finished with a scattering of the toasted pine nuts and served with lemon wedges.
Complementing with Iraqi Red Rice
The stew is traditionally served with Iraqi red rice, or timman ahmar. This rice dish is characterized by its rich color and gentle sweetness from tomatoes, balanced by warm spices. It is a staple on the Iraqi table, often served with stews or grilled meats.
To prepare the rice, 300g of basmati rice is rinsed until the water runs clear and soaked for 20 minutes. Vermicelli is toasted in oil until golden brown and set aside. In the same pan, onions are cooked until soft, followed by garlic and green chili. Tomato puree, pomegranate molasses, ground cumin, allspice, and cinnamon are added and cooked until fragrant.
Chopped tomato and green pepper are stirred in before the drained rice and toasted vermicelli are added. The grains are coated in the spice mixture, and hot vegetable stock is poured in. Unsalted butter, salt, and black pepper complete the ingredients. The rice is brought to a boil, then covered and cooked on very low heat for 15 minutes. After removing from heat, it rests for 10 minutes before being fluffed with a fork and served.
This combination of lamb meatball stew and Iraqi red rice offers a complete, comforting meal that highlights the depth of Middle Eastern culinary traditions. The savory, spiced meatballs and the sweet, aromatic rice create a balanced dining experience suitable for family gatherings or shared dinners.
Source: The Guardian
