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Category: Main courses

Sweet spinach

Sweet spinach
Ringo H.W. Chiu / For the Times

Two years ago I visited Nevin Halici, one of the most important Turkish food writers, at her home in Konya, Turkey, which is also the town where the famous 13th century Sufi poet Rumi spent most of his adult life. ... Read more

Total time: 50 minutes | Serves 4
Note: From "Sufi Cuisine" by Nevin Halici. Pekmez is available at Middle Eastern markets.
  • 1/2 pound fatty lamb ribs (riblets)
  • 2 tablespoons garbanzos, soaked overnight
  • 3/4 teaspoon salt
  • 1 1/4 pounds spinach (about 2 bunches), stemmed
  • 2 tablespoons butter
  • 1/4 cup red wine vinegar
  • 1/2 cup pekmez (grape molasses)

Step 1Cut each riblet in half. Put the meat and garbanzos in a medium pot; add 2 1/4 cups water. Bring to a boil, reduce the heat to low and simmer until tender, about 30 to 40 minutes, removing any scum that comes to the top. Add the salt and cook 5 minutes more. Remove the meat and beans from the water. Strain the cooking liquid and skim excess fat from the surface. Reserve 1 cup and discard the rest.

Step 2Wash, drain and chop the spinach. Put the spinach in a large pot with the reserved 1 cup cooking liquid, butter, vinegar and pekmez. Bring to a boil; reduce the heat to simmer and cook, covered, until the spinach is soft, 8 to 10 minutes.

Step 3Stir in the meat and garbanzos and cook over medium heat until warmed through. Serve with rice.

Each serving:
233 calories; 11 grams protein; 25 grams carbohydrates; 3 grams fiber; 10 grams fat; 5 grams saturated fat; 37 mg. cholesterol; 323 mg. sodium.
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