Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, spinach turnovers - fatayer bi sabanegh. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Fatayer are little pies popular throughout the Middle East. They can have a variety of fillings, from meat to cheese or spinach. I made a version called Fatayer bi Sabanekh, Lebanese Fatayer filled with spinach.
Spinach turnovers - fatayer bi sabanegh is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Spinach turnovers - fatayer bi sabanegh is something which I’ve loved my entire life.
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 cook that.
The ingredients needed to make Spinach turnovers - fatayer bi sabanegh:
- Get - For the dough:
- Take 3 cups flour
- Make ready 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
- Take 1/2 cup water
- Prepare 1/4 cup vegetable oil
- Take 1 teaspoon salt
- Make ready For the stuffing:
- Make ready 1 onion, minced
- Get 2 kg fresh spinach
- Get 1/4 cup vegetable oil
- Take 3 teaspoons sumac
- Prepare 1 teaspoon pomegranate syrup, if available
- Prepare 2 teaspoons salt
Great recipe for Spinach turnovers - fatayer bi sabanegh. 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.
Steps 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.
Fatayer are little pies popular throughout the Middle East. They can have a variety of fillings, from meat to cheese or spinach. I made a version called Fatayer bi Sabanekh, Lebanese Fatayer filled with spinach. Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh. Fatayer Bi Sabanekh - Spinach Turnovers.
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