This recipe is just simply amazing. It is from the cookbook, Everyday Lebanese Cooking by Mona Hamadeh.


  • 700 g  spinach (I used frozen)
  • 50ml olive oil
  • 15 grams pine nuts
  • 2 onions, chopped
  • 500 g coarse minced beef
  • Juice from 1 large lemon
  • 1 tsp cinnamon (heaping)
  • 1/2 tsp freshly ground pepper
  • 1 tsp salt
  • 300 ml boiling water


  • Rinse the spinach, then place in a colander to drain.
  • Heat oil in a large pan and fry the onion for about 10 minutes. Then add the meat and continue frying with the onions until the meat is brown.
  • Add the cinnamon, pepper, salt and water and allow the mixture to boil fro 5 minutes before you turn the heat down. Turn the heat down, cover the pan and simmer for 30 minutes
  • Stir in the spinach and lemon juice, cover and cook for another 40 minutes, making sure the sauce has reduced. If not, uncover the pan and continue to simmer for a few minutes to allow the excess moisture to evaporate.
  • Stir half the pine nuts back into the pan and continue to cook for another couple minutes so you get the most of the nutty flavour.
  • Pour the mix into a serving dish and sprinkle with the remaining pine nuts.


It’s about balance . . .


Pine nuts are a good source of vitamin E, B-vitamins, and phosphorus. How can you use them in your cooking? You can:

  • Add them to salads, sautes, ad pasta dishes
  • Place them on top of baked casserole dishes
  • Roast them and add them to breads
  • Mix them into side dishes (especially cooked vegetables such as broccoli, spinach, and carrots)

How do you use your pine nuts?

Recipe Rating: 3.5/5 Kiwis