Lebanese Spinach Pies (Fatayers)

الوقت

التحضير 40 دقيقة · الطهي 30 دقيقة · الإجمالي ساعة و10 دقيقة

الصعوبة

متوسط

1. 1

   Ajeen (dough). Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.

2. 2

   Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid. Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).

3. 3

   Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.

4. 4

   Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.

   6 ساعات
5. 5

   Filling. Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.

6. 6

   Filling:. Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.

7. 7

   Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.

8. 8

   Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.

9. 9

   Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.

10. 10

    Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).

11. 11

    Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

    30 دقيقة

ملاحظات وبدائل

مسببات الحساسية

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