Libyan lamb stew with white beans and spinach (Lubia bel-saeilk 1) from King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (page 272) by Joan Nathan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried beans soak overnight. Can substitute beet greens or Swiss chard for spinach.

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