Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, spinach turnovers - fatayer bi sabanegh. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Spinach turnovers - fatayer bi sabanegh is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Spinach turnovers - fatayer bi sabanegh is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook spinach turnovers - fatayer bi sabanegh using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Spinach turnovers - fatayer bi sabanegh:
- Prepare - For the dough:
- Get 3 cups flour
- Prepare 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
- Take 1/2 cup water
- Get 1/4 cup vegetable oil
- Prepare 1 teaspoon salt
- Prepare For the stuffing:
- Get 1 onion, minced
- Take 2 kg fresh spinach
- Take 1/4 cup vegetable oil
- Take 3 teaspoons sumac
- Make ready 1 teaspoon pomegranate syrup, if available
- Get 2 teaspoons salt
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. spinach fatayer/Lebanese spinach pies/ spinach turnovers Spinach Fatayer - Fatayer bi Sabanekh - (Spinach Pies).
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.
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. Asma was a Kurdish lady and mother of seven, who.
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