Spinach turnovers - fatayer bi sabanegh. 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.
The dough is crisp on the outside. It's tasty if you use bread dough. Similar to the Greek spanakopita, which is made with filo pastry, variations of these flaky Lebanese spinach and feta pies are eaten in Middle Eastern countries including Turkey and Syria.
Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, spinach turnovers - fatayer bi sabanegh. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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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 particular recipe, we must prepare a few components. You can cook 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:
- {Get of - For the dough:.
- {Make ready of flour.
- {Make ready of dried yeast, dissolved in ¼ cup warm water.
- {Get of water.
- {Get of vegetable oil.
- {Make ready of salt.
- {Prepare of For the stuffing:.
- {Prepare of onion, minced.
- {Make ready of fresh spinach.
- {Prepare of vegetable oil.
- {Prepare of sumac.
- {Get of pomegranate syrup, if available.
- {Make ready of salt.
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. The spinach filling was melting with just the right touch of tartness.
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..
Squeeze the spinach dry and place in a clean bowl. Put the chopped onion in a small bowl. Add a little salt and Adonis ground black pepper and rub the seasoning in with your fingers to soften it. Add to the spinach together with the Adonis sumac, pine nuts, lemon juice and olive oil. 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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