Recipe courtesy of Nahed, Cooking.Journey
Nahed of Cooking Journey shares unique twists to traditional Middle Eastern Dishes. We love the vibrant colors in her food! Illustrative, informative captions accompany her posts, and we’ve certainly learned a new thing or two about dishes we thought we were already familiar with!
Nahed’s Your Lebanon Chef Feature Page
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Ingredients
Dough
- 5 cups all-purpose flour
- 3/4 cup olive oil
- 1 tablespoon active dry yeast
- 1 1/2 cups lukewarm water
- 1 tablespoon sugar
- 1 tablespoon salt
Filling
- 2.2 pound spinach (1 kilo) finely chopped
- 3 medium onions finely chopped
- 3 tablespoons sumac
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (or shatta)
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- pine nuts optional
Ingredients
Dough
Filling
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Instructions
- In a small plate, sprinkle the yeast over 2 tablespoons of warm water, stir well, let it rest for 10 minutes until frothy.
- In the food processor, combine the flour, sugar and salt. Gradually start adding in the oil, then the yeast, and water until it comes together.
- On a lightly greased surface, knead the dough well until smooth. Place in a bowl, cover and let rest from 1 to 2 hours.
- Prepare the spinach mixture the night before by mixing all ingredients together. Next day, squeeze all excess liquid so that you can fill it in the dough circles easily.
- Preheat oven on 180C (350F)
- Lightly grease the baking trays.
- On an oiled surface, roll half of the dough until flat and thin ( roughly half to one centimeter) Use a circular cutter to cut out the dough the size you like.( From 7 to 10 cm).
- Start filling in the center of the circles and close them by making a pyramid shape, triangle, half moon, or any shape you like.
- Bake for 15 to 20 mins until golden brown and enjoy!
Recipe Notes
- Spinach Filling should be prepared the night before
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