Shoubet Sbaanegh
(Spinach Soup with Lamb Patties)
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- Spinach Soup:
- 1/4 cup Clarified Butter
- 3/4 cup finely chopped onions
- 1 stalk celery, finely chopped
- 2 cloves garlic, peeled and minced
- 3 quarts beef stock
- 1/2 cup long-grain white rice
- 1½ pounds spinach, cleaned, stemmed, and finely chopped
- Sautéed Kibbi Patties (recipe below)
- Salt and pepper, to taste
Heat clarified butter in a heavy skillet. Add the onions and stir and sauté them 4 to 5 minutes, until they just begin to brown. Add the celery and garlic. Cook 2 to 3 minutes longer, until celery is soft.
Pour the beef stock into a large pot. Add the sautéed vegetables and bring the mixture to a boil. Add the raw rice, lower the heat, and simmer the soup base about 10 minutes. Return the soup base to a boil; add the spinach and Kibbi Patties. Lower the heat once more and simmer the soup another 10 minutes or until the rice is tender. Correct seasonings to taste. Serve hot.
Makes 15 cups.
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- Spinach Soup:
- 3/4 pound finely ground lamb
- 1/4 teaspoon thyme leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon finely minced garlic
- 1/4 cup minced onions
- 1 cup loosely packed minced fresh parsley
- 3 tablespoons (or more) Clarified Butter
Combine the lamb, thyme, salt, pepper, garlic, onions, and parsley. Form the mixture into small balls, about the size of large marbles. Press them between the palms of your hands to form patties about 1/4 inch thick.
Place the 3 tablespoons of clarified butter in a large skillet over medium-high heat. Add a portion of the meatballs and fry, turning very gently, until patties are browned all over. Remove with a slotted spoon and drain. Continue sautéeing until all the patties are browned, approximately 10 minutes, adding more butter if necessary.
Makes approximately 50 miniature patties.
From the Damascus-Sheraton Hotel for "The Sheraton World Cookbook"
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