How to Cook Tasty Spinach turnovers - fatayer bi sabanegh

Spinach turnovers - fatayer bi sabanegh. Great recipe for Spinach turnovers - fatayer bi sabanegh. Triangle-shaped pies that are filled with spinach, onions and sumac, then oven baked. You can make them in two sizes.

Spinach turnovers - fatayer bi sabanegh Spinach is combined with onions and seasoned with sumac, paprika, salt, pepper, and cayenne. It is lightly coated in a lemon and olive oil dressing before sealing inside circles of dough and. Mix with other ingredients, adding enough lemon juice and sumac to give a pleasantly sharp tang. You can have Spinach turnovers - fatayer bi sabanegh using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spinach turnovers - fatayer bi sabanegh

  1. It's of - For the dough:.
  2. You need 3 cups of flour.
  3. It's 1/2 tablespoon of dried yeast, dissolved in ¼ cup warm water.
  4. It's 1/2 cup of water.
  5. You need 1/4 cup of vegetable oil.
  6. Prepare 1 teaspoon of salt.
  7. Prepare of For the stuffing:.
  8. You need 1 of onion, minced.
  9. It's 2 kg of fresh spinach.
  10. Prepare 1/4 cup of vegetable oil.
  11. You need 3 teaspoons of sumac.
  12. Prepare 1 teaspoon of pomegranate syrup, if available.
  13. You need 2 teaspoons of salt.

Spinach Triangles (Fatayer Sabanegh). this link is to an external site that may or may not meet accessibility guidelines. Spinach Fatayer are a staple of Levantine cuisine. Homemade dough stuffed with fresh spinach, onions, and other delicious ingredients, these are truly irresistible. A delicious mezze, these fatayer are found alongside the classic appetizers of hummus, lahm bi ajeen and kibbe.

Spinach turnovers - fatayer bi sabanegh instructions

  1. In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well..
  2. Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed..
  3. Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises..
  4. Meanwhile, start preparing the stuffing by washing the spinach, drying it and mincing it coarsely. Make sure to dry very well the spinach because too much moisture affects the dough when filled..
  5. In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well..
  6. After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into small 8 cm diameter circles using a circular pastry cutter..
  7. Put 1 tablespoon of the stuffing in the center of each circle. Hold the dough from 3 sides and fold it in the form of a triangle, press sides together to seal well. Lightly grease two oven pans with vegetable oil and place the pies on them; pinched side up..
  8. Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown..
  9. They can be served hot or cold..

These popular spinach pastries are a staple within the sea of mezze at the Middle Eastern table, every family adding the thumbprint that makes theirs, theirs. This recipe is my Teta's - my grandmother's - so to me, it is perfect in every way. The dough is crisp on the outside. I wish you could have tasted Asma's fatayers! They were the best in Beirut!

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