Noodle Soup with Lamb and Spinach- Shawrabat Sabanikh

This soup, which features spinach as one of its main ingredients, was a common way to enjoy spinach in our home. This soup will appeal to those who love their healthy leafy greens. Not only nutritious, this aromatic soup from the Arab Gulf region is wonderfully flavored with an enticing assortment of spices and fresh dill.

SERVES: 8

PREP TIME: 45 minutes

COOKING TIME: 2 hours 40 minutes

INGREDIENTS:

• 1 lb (500 g) lamb shoulder steak or chop
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1 large onion, minced
• 4 cloves garlic, sliced
• 10 cups (2.25 liters) water
• 1 1/2 teaspoons salt
• 4 tablespoons extra-virgin olive oil
• 1 small bunch fresh dill (about 1 oz/30 g), washed, drained, and finely chopped
• 1 lb (500 g) fresh spinach leaves, thoroughly washed, drained, de-stemmed, and chopped
• 2 oz (50 g) dried vermicelli or very thin spaghetti, broken into pieces (about 1/2 cup/50 g)
• 1/2 cup (100 g) drained cooked or canned chickpeas (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 tablespoons freshly squeezed lemon juice

INSTRUCTIONS:

1. In a large saucepan with a lid, combine the lamb, ground black pepper, ground cinnamon, half of the minced onion, half of the garlic slices, and water. Bring it to a boil, then cover and cook over medium-low heat for 2 hours.
2. Add the salt to the broth and cook for a few more minutes. Remove the lamb from the broth using a slotted spoon and remove the bones. Discard the bones and set the meat aside, cut into small pieces.
3. In another large saucepan with a lid, heat the olive oil over medium heat. Add the remaining minced onion and garlic slices and cook uncovered for 5 minutes, stirring frequently.
4. Stir in the chopped dill and spinach, then cover and cook over low heat for 10 minutes.
5. Add the reserved broth, cooked lamb pieces, dried vermicelli or spaghetti, drained chickpeas (if using), ground cumin, and ground coriander to the saucepan. Bring it to a boil, cover, and cook over medium-low heat for 15 minutes, adding more water if needed.
6. Stir in the freshly squeezed lemon juice.
7. Serve the hot soup and enjoy its rich flavors and nutritious ingredients.