practical, how making recipe Spinach turnovers fatayer bi sabanegh with 13 ingredients and 9 stages of easy cooking, which is very easy.
Without fail recipe ultimate Spinach turnovers - fatayer bi sabanegh easy, yummy, practical. 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. 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.
I wish you could have tasted Asma's fatayers!
They were the best in Beirut!
Good Morning my mother, at this time you get prepare recipe Spinach turnovers - fatayer bi sabanegh with 13 ingredients and 9 steps. Below this is how to cook, please observe carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Spinach turnovers - fatayer bi sabanegh.
Ingredients for Spinach turnovers - fatayer bi sabanegh
Needed : - For the dough:.
Prepare 3 cups : flour.
Prepare 1/2 tablespoon : dried yeast, dissolved in ¼ cup warm water.
Needed 1/2 cup : water.
Needed 1/4 cup : vegetable oil.
Prepare 1 teaspoon : salt.
Prepare : For the stuffing:.
Prepare 1 : onion, minced.
Prepare 2 kg : fresh spinach.
Needed 1/4 cup : vegetable oil.
Needed 3 teaspoons : sumac.
Needed 1 teaspoon : pomegranate syrup, if available.
Needed 2 teaspoons : salt.
The dough was so thin and translucent and so buttery.
The spinach filling was melting with just the right touch of tartness.
It's tasty if you use bread dough.
Fatayer bi Sabanekh Or Stuffed Spinach Pastry Word Meaning: Fatayer being a dough in Arabic Sabanekh(or Sapanekh) being.
If all ingredients Spinach turnovers - fatayer bi sabanegh it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Stages Cooking 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..
Il piatto del giorno :Ripieno di spinaci ovvero Fatayer bil -sabanegh.sono dei calzoni preparati con pasta lievitata e ripieni di.
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.
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.
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