Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spinach turnovers - fatayer bi sabanegh. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Spinach turnovers - fatayer bi sabanegh is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Spinach turnovers - fatayer bi sabanegh is something that I have 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 get started with this particular recipe, we have to prepare a few components. 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:
- Get - For the dough:
- Get 3 cups flour
- Make ready 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
- Prepare 1/2 cup water
- Make ready 1/4 cup vegetable oil
- Prepare 1 teaspoon salt
- Make ready For the stuffing:
- Make ready 1 onion, minced
- Prepare 2 kg fresh spinach
- Prepare 1/4 cup vegetable oil
- Prepare 3 teaspoons sumac
- Take 1 teaspoon pomegranate syrup, if available
- Prepare 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.
Instructions 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 Fatayer are a staple of Levantine cuisine.
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