Simple Way to Prepare Perfect Spinach turnovers - fatayer bi sabanegh

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Spinach turnovers - fatayer bi sabanegh. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Spinach turnovers - fatayer bi sabanegh Recipe. 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.

You can cook Spinach turnovers - fatayer bi sabanegh using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spinach turnovers - fatayer bi sabanegh

1. Take of - For the dough:.
2. Make ready 3 cups of flour.
3. Make ready 1/2 tablespoon of dried yeast, dissolved in ¼ cup warm water.
4. It’s 1/2 cup of water.
5. Take 1/4 cup of vegetable oil.
6. It’s 1 teaspoon of salt.
7. Make ready of For the stuffing:.
8. Prepare 1 of onion, minced.
9. Take 2 kg of fresh spinach.
10. It’s 1/4 cup of vegetable oil.
11. You need 3 teaspoons of sumac.
12. You need 1 teaspoon of pomegranate syrup, if available.
13. You need 2 teaspoons of 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.

Spinach turnovers - fatayer bi sabanegh step by step

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..

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.Spinach Triangles (Fatayer Sabanegh). this link is to an external site that may or may not meet accessibility guidelines.

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.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.