Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach turnovers - fatayer bi sabanegh. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spinach turnovers - fatayer bi sabanegh is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Spinach turnovers - fatayer bi sabanegh is something that I’ve loved my entire life.
Mix with other ingredients, adding enough lemon juice and sumac to give a pleasantly sharp tang. 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.
To get started with this recipe, we must first prepare a few ingredients. You can have spinach turnovers - fatayer bi sabanegh using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Spinach turnovers - fatayer bi sabanegh:
- Prepare - For the dough:
- Get 3 cups flour
- Get 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
- Prepare 1/2 cup water
- Prepare 1/4 cup vegetable oil
- Take 1 teaspoon salt
- Take For the stuffing:
- Get 1 onion, minced
- Take 2 kg fresh spinach
- Make ready 1/4 cup vegetable oil
- Prepare 3 teaspoons sumac
- Get 1 teaspoon pomegranate syrup, if available
- Take 2 teaspoons salt
The spinach filling was melting with just the right touch of tartness. Great as an appetizer or a side dish! The dough for these triangles is used with a number of fillings to make both the triangles below, and the fried crescents known as sambusak in the following recipe. You can vary on the spinach filling here by using purslane (leaves only), sorrel, Swiss chard, dandelion or wild thyme.
Instructions to make Spinach turnovers - fatayer bi sabanegh:
- In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well.
- Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed.
- Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises.
- 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.
- In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well.
- 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.
- 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.
- Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown.
- They can be served hot or cold.
Spinach is cooked and flavoured with fresh basil, mint and lemon juice, then used to fill a simple yeast-risen pastry. Great as a canape or as part of a i have been maling fatayer for yrs using my grandmas turkish recipe except using mostlywhole wheat flour like you do.also used swiss chard as a filling and. 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.
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