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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach turnovers - fatayer bi sabanegh. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Spinach turnovers - fatayer bi sabanegh is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Spinach turnovers - fatayer bi sabanegh is something that I have loved my whole life. They’re fine and they look fantastic.

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. Mix with other ingredients, adding enough lemon juice and sumac to give a pleasantly sharp tang.

To begin with this recipe, we must prepare a few ingredients. 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:
  1. Prepare - For the dough:
  2. Get 3 cups flour
  3. Take 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
  4. Take 1/2 cup water
  5. Take 1/4 cup vegetable oil
  6. Prepare 1 teaspoon salt
  7. Make ready For the stuffing:
  8. Prepare 1 onion, minced
  9. Prepare 2 kg fresh spinach
  10. Make ready 1/4 cup vegetable oil
  11. Get 3 teaspoons sumac
  12. Make ready 1 teaspoon pomegranate syrup, if available
  13. Take 2 teaspoons 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:
  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 dough was so thin and translucent and so buttery. The spinach filling was melting with just the right touch of tartness. Triangle-shaped pies that are filled with spinach, onions and sumac, then oven baked. You can make them in two sizes. The big ones are suitable for breakfast and the small ones for snacks.

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