Hey everyone, it is Drew, welcome to our recipe site. 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 will make it a little bit tasty. This will be really delicious.
Spinach turnovers - fatayer bi sabanegh is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Spinach turnovers - fatayer bi sabanegh is something that I’ve loved my entire life.
Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh. 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.
To begin with this recipe, we have to first prepare a few components. You can cook spinach turnovers - fatayer bi sabanegh using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Spinach turnovers - fatayer bi sabanegh:
- Take - For the dough:
- Get 3 cups flour
- Take 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
- Prepare 1/2 cup water
- Take 1/4 cup vegetable oil
- Take 1 teaspoon salt
- Prepare For the stuffing:
- Prepare 1 onion, minced
- Take 2 kg fresh spinach
- Take 1/4 cup vegetable oil
- Prepare 3 teaspoons sumac
- Make ready 1 teaspoon pomegranate syrup, if available
- Take 2 teaspoons salt
Serve Spinach Fatayar (Spinach Pies) warm or at room temperature as an appetizer, or for a meal with a salad. I wish you could have tasted Asma's fatayers! They were the best in Beirut! The dough was so thin and translucent and so buttery.
Steps 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.
The spinach filling was melting with just the right touch of tartness. Asma was a Kurdish lady and. 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. Spinach is cooked and flavoured with fresh basil, mint and lemon juice, then used to fill a simple yeast-risen pastry.
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