Recipe of Homemade Spinach turnovers - fatayer bi sabanegh

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, spinach turnovers - fatayer bi sabanegh. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. Spinach is combined with onions and seasoned with sumac, paprika, salt, pepper, and cayenne. Spinach turnovers - fatayer bi sabanegh Triangle-shaped pies that are filled with spinach, onions and sumac, then oven baked.

Spinach turnovers - fatayer bi sabanegh is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Spinach turnovers - fatayer bi sabanegh is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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. Make ready - For the dough:
2. Make ready 3 cups flour
3. Get 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. Take 1 teaspoon salt
7. Prepare For the stuffing:
8. Take 1 onion, minced
9. Make ready 2 kg fresh spinach
10. Get 1/4 cup vegetable oil
11. Make ready 3 teaspoons sumac
12. Prepare 1 teaspoon pomegranate syrup, if available
13. Get 2 teaspoons salt

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. Spinach is combined with onions and seasoned with sumac, paprika, salt, pepper, and cayenne. Hello and welcome to the first episode of my cooking show!

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.

Spinach is combined with onions and seasoned with sumac, paprika, salt, pepper, and cayenne. Hello and welcome to the first episode of my cooking show! Joumana Accad is my name and Taste of Beirut is my newly released cookbook! Let's make spinach turnovers, or fatayer bi-sabanegh, a popular Lebanese mezze dish that is perfect for all occasions. If you like what you see, check out my book and other recipes at www.

So that’s going to wrap this up for this special food spinach turnovers - fatayer bi sabanegh recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!