Sabayech (spinach à la Fati

Recipe by Damaris Beems
0.0 from 0 votes
Course: Snack, Mezze, Side dishCuisine: Moroccan




Cooking time


Total time



Whenever I can, I dive into a kitchen to cook with someone. I think that’s the nicest thing there is. It immediately creates a bond, you both do what you like best, you immediately exchange knowledge and passion with each other and in the meantime you are just making delicious things. So that’s exactly what I did in Tamragth, Morocco, two days after I tasted this dish for the first time. t hit like a bomb and I immediately made an appointment to cook together with Fati(ma). And that’s what we did. And now I serve it in restaurant and the guests unanimously say…. you get a star for this. Well, Fati deserves it.


  • 2 Onions

  • 10 cloves garlic

  • 3 Preserved lemons

  • 600 gram fresh spinach

  • olive oil

  • salt and pepper

Cooking time

  • Finely chop the onions and fry them gently in some olive oil. Finely chop the garlic cloves and add them after a few minutes and let them fry gently.
    Meanwhile, peel the pickled lemons. Cut the peels into fine pieces. And finely chop two of the three lemons yourself.
  • Add the spinach to the onion mixture. Let it get soft and stir well.
    Then add the preserved lemon.
    Bring it to taste with salt and pepper.

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