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Kale Tomato Stew (Maraka'd Spinakh)

Ingredients

  • 1.5 lbs chuck roast finely chopped
  • 3 bunches kale washed and finely chopped
  • 6 oz tomato paste
  • 1/2 cup finely chopped onions
  • 2 tbsp baharat
  • salt to taste
  • pepper to taste
  • garlic to taste
  • lemon to taste

Instructions

  1. In a medium sized pot, add the chopped beef. Sprinkle with salt, pepper, and garlic, and cook on medium heat until the beef has browned.

  2. Add 1.5 cups of water to the beef, and cook on low to medium heat until the water has dissolved.

  3. Add chopped onions to the beef, and cook until translucent. If saving the kale stems, add at the same time as the onions. 

  4. Add baharat. Mix. 

  5. Add tomato paste. Mix. Cook the tomato-beef-onion mixture until the tomato paste is browned, about 5 minutes. Keep stirring the paste to keep it from burning.

  6. When the tomato mixture has browned, add 2 cups of water. Add more water as needed (depends on how thick or thin you want your maraka). 

  7. Add the chopped greens. Cover and bring to a simmer. After 20 minutes, taste. Add salt, pepper, or lemon as needed.

  8. Serve with white rice, or eat by itself. Enjoy!