Recipe of Speedy Spinach turnovers - fatayer bi sabanegh
Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, Easiest Way to Make Homemade Spinach turnovers - fatayer bi sabanegh. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Spinach turnovers - fatayer bi sabanegh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach turnovers - fatayer bi sabanegh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spinach turnovers - fatayer bi sabanegh is 40 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spinach turnovers - fatayer bi sabanegh estimated approx 4 hours.
To get started with this particular 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 cook it.
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. A delightful tangy taste!
Ingredients and spices that need to be Make ready to make Spinach turnovers - fatayer bi sabanegh:
- - For the dough:
- 3 cups flour
- 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 teaspoon salt
- For the stuffing:
- 1 onion, minced
- 2 kg fresh spinach
- 1/4 cup vegetable oil
- 3 teaspoons sumac
- 1 teaspoon pomegranate syrup, if available
- 2 teaspoons salt
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.
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