Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, spinach turnovers - fatayer bi sabanegh. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spinach turnovers - fatayer bi sabanegh is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Spinach turnovers - fatayer bi sabanegh is something which I have loved my entire life. They are nice and they look wonderful.

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.

To get started with this particular 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 that.

The ingredients needed to make Spinach turnovers - fatayer bi sabanegh:

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

Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh. Spinach is combined with onions and. 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.

Instructions 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. It is lightly coated in a lemon and olive oil dressing before sealing inside circles of dough and baking until golden. Fatayer are little pies popular throughout the Middle East. They can have a variety of fillings, from meat to cheese. Hello and welcome to the first episode of my cooking show!

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