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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mnogheyee (Spinach and meat) Recipe

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This recipe for Mnogheyee (Spinach and meat) is from El Barakay - The Bountiful Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mnogheyee
3 lbs. london broil (cut in cubes)
1 small onion (peeled and chopped)
1 cup water
4 cloves garlic (chopped)
4 loaves khibiz ( pita bread) toasted in the oven (broken up in smaller pieces)
½ bunch fresh coriander
½ stick butter
¼ cup lemon juice
2 cups red wine vinegar
2 medium onions (chopped)
1 can chopped Mnogheyee

Riz (Rice)
1 ½ cups rice
2 tsps. butter
1 tsps. shortening
½ tsps. salt
3 cups water
Directions:
Directions:
Place cubed meat, small chopped onion and water in a pan and cook on medium high until the meat is tender. When the meat is cooked, place the meat in a dish. Save the juice from the pan.

In another sauce pan, sauté the garlic in butter. Add the coriander and cook for a few minutes. Once the garlic and coriander are cooked, add to the meat juice. Add lemon juice. Set aside until 15 minutes before you are ready to eat.

15 minutes prior to dinner time, add the can of mnogheye to the juice. Cook on low heat and let boil for approximately 10 minutes.

Put rice and water in medium sauce pan. Add butter, salt and shortening. Cook on medium heat for approximately 20 minutes, until the rice is fully cooked.

Mix the chopped onion and vinegar in a bowl.

Put 2 spoonfuls of rice in bowl. Add 2 spoonfuls of Mnogheyee. Add 1 tablespoon of the vinegar mixture. Add some meat. Add toasted pita bread. Serve hot.
Personal Notes:
Personal Notes:
This is a very popular meal with my family. In fact, it's my brother's favorite meal. Imme made this regularly on cold winter days because it just warms the sole.

 

 

 

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