Egyptian spinach

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Recipe by Damaris Beems Course: MainCuisine: Arabic, Egyptian




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Syrian, Moroccan, Algerian, Spinach pilav…. the Egyptian variant was still missing on the website. And that needed to be mended. Because this variant will keep you eating until the bowl is empty. The well-fried garlic, the ground coriander, it’s just a completely different taste sensation. And one to really put on the table. And chickpeas, yes that’s obviously a classic ingredient of the Middle East and almost always exactly right, making a difference. And certainly here, too.


  • 1 onion

  • 500 gram fresh spinach

  • 150 gram chick peas from a can

  • 1 table spoon ground koriander

  • 3 cloves garlic

  • salt and pepper

  • olive oil


  • In a large frying pan, fry the onion in some olive oil. The pan must be large enough to be able to bake the spinach in the coming minutes.
    Then add the spinach and let it shrink nicely and lose all its moisture through evaporation. Then add the chickpeas, the coriander powder and pepper and salt.
  • In another pan, fry the garlic cloves that you cut into small pieces until soft brown. And add it to the spinach at the end. And then you can serve.

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1 Comment

  1. Zygmunt Solorz Memy

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