Spinach turnovers - fatayer bi sabanegh
Spinach turnovers - fatayer bi sabanegh

Hey everyone, it’s me, Dave, welcome to my 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. This time, I am going to make it a little bit tasty. This will be really 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 favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Spinach turnovers - fatayer bi sabanegh is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have 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:
  1. Prepare - For the dough:
  2. Prepare 3 cups flour
  3. Prepare 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
  4. Make ready 1/2 cup water
  5. Get 1/4 cup vegetable oil
  6. Make ready 1 teaspoon salt
  7. Take For the stuffing:
  8. Make ready 1 onion, minced
  9. Take 2 kg fresh spinach
  10. Prepare 1/4 cup vegetable oil
  11. Take 3 teaspoons sumac
  12. Get 1 teaspoon pomegranate syrup, if available
  13. Make ready 2 teaspoons salt

Great as an appetizer or a side dish! 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:
  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.

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 Fatayer are a staple of Levantine cuisine.

So that’s going to wrap it up with this special food spinach turnovers - fatayer bi sabanegh recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!