Egyptian spinach, often called sabanekh, is a home-style dish of tender spinach simmered with tomato and finished with fragrant garlic and coriander. This meat-free version makes a savory, lightly brothy side or a simple main served with rice or bread; family recipes vary in how thick, tart, or garlicky they are.
Ingredients
- 1 1/2 lb fresh spinach (680 g), washed, well drained, and roughly chopped
- 1 medium yellow onion (about 5 oz / 150 g), finely chopped
- 2 medium ripe tomatoes (about 10 1/2 oz / 300 g), grated or finely chopped
- 2 cups low-sodium vegetable broth (480 ml), plus a little more if needed
- 2 tbsp olive oil or neutral cooking oil (30 ml)
- 6 garlic cloves (about 3/4 oz / 20 g), finely minced
- 2 tsp ground coriander (about 4 g)
- 1/2 tsp ground cumin (about 1 g), optional
- 1 tsp fine salt (about 6 g), or to taste
- 1/4 tsp black pepper (about 0.5 g)
- 1 tbsp lemon juice (15 ml), plus more to serve if desired
- 1/8 tsp red pepper flakes (about 0.2 g), optional
Instructions
- Prepare the vegetables. Rinse the spinach thoroughly, especially around the stems where grit can collect. Drain it well, remove any tough lower stems, and roughly chop the leaves. Chop the onion, grate or finely chop the tomatoes, and mince the garlic. Keeping the garlic separate makes it easier to add at the right moment without burning it.
- Soften the onion. Warm the oil in a medium, heavy-bottomed pot over medium heat. Add the onion and cook for about 6 minutes, stirring occasionally, until soft and translucent but not deeply browned. If the onion begins to stick, lower the heat and add a teaspoon of water rather than extra oil.
- Build the tomato broth. Stir in the tomatoes, cumin if using, salt, and black pepper. Cook for 5 minutes, stirring a few times, until the tomatoes soften and look saucy. Pour in the broth, bring it to a gentle boil, then reduce the heat and simmer uncovered for 7 minutes. The broth should taste tomato-rich but remain loose enough to cook the spinach; add a splash more broth if it reduces too far.
- Wilt the spinach. Add the chopped spinach in a few batches, stirring after each addition as the leaves collapse. Once it is all in the pot, simmer gently for about 5 minutes, stirring once or twice. The spinach should be tender and evenly coated in broth, not gray or cooked down to a paste. If your pot is crowded, cover it for the first minute to help the leaves wilt, then uncover and continue simmering.
- Make the garlic-coriander finish. While the spinach simmers, warm a small skillet over medium-low heat. Add the minced garlic, ground coriander, and optional red pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn pale gold. Do not let it become dark brown, which can make it bitter. Scrape the garlic and spiced oil into the spinach pot and stir well.
- Finish and taste. Stir in the lemon juice, then taste the broth. Add more salt, pepper, or lemon a little at a time. Let the pot sit off the heat for 2 minutes so the garlic and coriander flavor the broth, then serve warm. The finished dish should be moist and spoonable rather than dry; loosen it with a tablespoon or two of hot broth if needed.
Tips
- Wash fresh spinach carefully. Bagged spinach can still hold grit, and bunch spinach may need more than one rinse. A salad spinner helps remove excess water; if the leaves are very wet, the broth can become diluted and the spinach may stew rather than simmer.
- Frozen spinach works, with a small adjustment. Use about 16 oz (450 g) chopped frozen spinach, thawed and squeezed dry. Add it after the tomato broth has simmered and cook just until hot, usually 3 to 4 minutes. Frozen spinach is denser and less leafy, so the result will be thicker; add broth gradually to get the consistency you like.
- Keep the garlic fragrant, not browned. Garlic cooks quickly, especially in a small pan. Use medium-low heat and stir constantly; take the pan off the burner as soon as the garlic smells aromatic and is lightly golden. It continues cooking briefly from the pan’s residual heat.
- Adjust the texture and seasoning at the end. For a thicker dish, simmer the tomato broth uncovered a little longer before adding spinach. For a more soup-like bowl, add broth. Salt levels vary among broths, so taste before adding extra salt, and use lemon to brighten the flavor rather than making the dish sharply sour.
Serving Suggestions
Serve Egyptian spinach hot in shallow bowls with Egyptian-style rice, plain steamed rice, or warm flatbread to catch the tomato and garlic broth. It also pairs well with baladi bread, pita, or another sturdy loaf. For a fuller meal, set it beside lentils, roasted vegetables, or grilled chicken; the spinach is flavorful enough to stand alongside a main without needing a heavy sauce.
A spoonful of rice in the bowl makes the broth feel more substantial, while bread keeps the dish casual and easy to share. Offer lemon wedges at the table so each person can adjust the acidity. If you like a little heat, add a pinch of red pepper flakes to individual portions rather than making the entire pot spicy. A simple cucumber-and-tomato salad or sliced raw vegetables provide a crisp contrast to the soft greens.
Variations
Make it richer: Replace up to 1 cup (240 ml) of the vegetable broth with chicken broth. The flavor becomes fuller without changing the method. For a vegetarian version, choose vegetable broth and check that it is not overly salty.
Use a different green: Swiss chard can stand in for spinach. Chop the stems finely and cook them with the onion for 3 to 4 minutes before adding the tomatoes; add the leaves when the recipe calls for spinach. The stems stay firmer and the leaves have a slightly earthier flavor. If using kale, remove tough ribs and simmer the leaves a few minutes longer, adding broth as needed.
Make it more tomato-forward: Add 1 tbsp (16 g) tomato paste with the fresh tomatoes and cook it for a minute before pouring in the broth. This gives the sauce deeper color and a more concentrated tomato taste. If fresh tomatoes are out of season, substitute one 14 1/2 oz (411 g) can of diced tomatoes, including their juice; reduce the broth by about 1/2 cup (120 ml) and adjust after simmering.
Add a protein: Serve the spinach over cooked chickpeas or stir in 1 1/2 cups (about 250 g) drained canned chickpeas during the final 5 minutes. This is a convenient plant-based variation, though it makes the pot heartier and less like a simple side. Another option is to serve it beside cooked meat rather than adding meat to the pot.
About the greens: Egyptian spinach dishes have household and regional variations, and the name can refer to different preparations. This recipe uses familiar spinach with tomato and garlic-coriander seasoning. It is not molokhia, the distinct Egyptian dish made with jute mallow leaves, which has a different texture and preparation. If fresh jute mallow is unavailable, ordinary spinach is a practical alternative for a greens dish, but it will not reproduce molokhia’s characteristic texture.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The spinach may soften further and the broth may thicken as it sits; stir in a splash of water or broth when reheating. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat gently in a saucepan over medium-low heat, stirring often, or microwave in a covered microwave-safe bowl, stirring halfway through.
You can freeze the cooked dish for up to 2 months for best quality in a freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The leaves will be softer after freezing, but the flavor remains suitable for serving over rice or stirring into soup. Avoid repeatedly cooling and reheating the same portion; warm only what you plan to eat.
Frequently Asked Questions
Can I use frozen spinach in this Egyptian spinach recipe?
Yes. Thaw it first and squeeze out excess water so it does not thin the tomato broth. Use about 16 oz (450 g) frozen spinach in place of the fresh leaves, then stir it into the simmering broth and cook until hot. Since frozen spinach is compact, the final dish will be denser than one made with fresh leaves.
Is Egyptian spinach the same as molokhia?
No. In this recipe, Egyptian spinach means ordinary spinach cooked in a tomato broth with garlic and coriander. Molokhia is made with jute mallow leaves and has a distinctive texture and preparation. Names and home recipes can vary, so it is useful to check which green a recipe calls for before cooking.
Why is my spinach watery?
Spinach releases moisture as it cooks, and leaves that were not drained well can add more. Simmer the tomato broth uncovered before adding the greens, and avoid crowding the pot with wet leaves. If the finished dish is still loose, simmer it gently for a few extra minutes, stirring carefully so the bottom does not catch.
Can I make it without coriander?
Ground coriander gives the dish its characteristic citrusy, warm aroma, so leaving it out changes the flavor noticeably. If you do not have it, use a smaller amount of ground cumin or a pinch of paprika for warmth, but neither is a direct substitute. Fresh cilantro can be added at the end for a fresh herbal note, though it does not replace the toasted-spice flavor.
Can I prepare Egyptian spinach ahead of time?
Yes. You can wash and chop the spinach, onion, tomatoes, and garlic earlier in the day and refrigerate them separately in covered containers. The cooked dish can also be made a day ahead and reheated gently; add a splash of broth if it has thickened. For the freshest garlic aroma, you may prepare the garlic-coriander finish just before serving.
What should I do if the dish tastes too tart or too mild?
If the tomatoes taste sharp, stir in a little more broth and taste again; a small pinch of sugar is another option, but add it sparingly so the dish does not become sweet. If the flavor seems mild, first check the salt, then add a little lemon juice or a small pinch of ground coriander. Make adjustments gradually because the broth concentrates as it simmers.
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