Turkish Spinach with Ground Meat
Kıymalı Ispanak
This hearty Turkish dish combines tender spinach with seasoned ground meat in a rich, aromatic sauce. The spinach wilts beautifully while absorbing the savory flavors of the meat and spices, creating a vibrant green dish with bursts of umami. It's a perfect comfort food that transforms simple ingredients into something deeply satisfying.
Ingredients
Instructions
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Prepare the spinach
Wash the fresh spinach thoroughly in cold water and remove any thick stems. Roughly chop the leaves into large pieces. Heat a large pot over high heat for 1 minute. Add the wet spinach and cook for 3-4 minutes until wilted and bright green. Do not add oil or the spinach will become soggy.
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Drain spinach well
Transfer the cooked spinach to a colander and press firmly with a spoon for 2-3 minutes to remove excess water. The spinach should be well-drained and compact. Set aside on medium heat. Do not skip this step or the final dish will be watery.
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Cook the aromatics
Finely dice the onion and mince the garlic. Heat olive oil in the same pot over medium heat for 1 minute. Add the onion and cook for 5-6 minutes until soft and translucent. Add garlic and cook for 1 more minute until fragrant. Do not let the garlic burn or it will taste bitter.
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Brown the meat
Add the ground beef to the pot and increase heat to medium-high. Cook for 6-8 minutes, breaking it up with a wooden spoon until well-browned and no pink remains. The meat should be crumbly and golden. Do not overcrowd the pot or the meat will steam instead of browning.
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Add seasonings
Stir in tomato paste and cook over medium heat for 1-2 minutes until darkened and fragrant. Add salt, black pepper, and paprika, stirring for 30 seconds until the spices are aromatic. Do not cook the tomato paste too long or it will become bitter.
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Combine and simmer
Add the drained spinach back to the pot with the water. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally until the flavors meld and the liquid reduces slightly. The spinach should be tender but not mushy. Do not cook on high heat or the spinach will break down completely.
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Final seasoning
Taste and adjust salt and pepper as needed. Remove from heat and let rest for 2-3 minutes to allow the flavors to settle. The dish should have a rich, savory aroma with minimal liquid remaining. Do not serve immediately or the flavors will not be fully developed.
Tips
Cooking Tips
Squeeze the cooked spinach very well to remove excess water - this prevents a watery final dish. You can also use frozen spinach, but thaw and drain it thoroughly first, then reduce the initial cooking time.
Alternatives
Ground lamb can replace beef for a richer flavor, or use ground turkey for a lighter version. If fresh spinach isn't available, 400g frozen spinach works well but needs thorough thawing and draining.
Serving & Storage
Serve hot alongside Turkish rice pilaf (pilav) or bulgur with a dollop of Turkish yogurt on the side. Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove with a splash of water if needed.
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