Spinach Appetizers (2) Collection
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| fatayer bisabanikh (spinach pastry) sambosic |
| |
| | dough ingredients: |
| 3 cup | flour |
| 1/3 cup | olive oil or vegetable oil |
| 1 cup | water |
| dash | of salt |
| |
| | filling ingredients |
| 2-1/2 lb. | chopped spinach |
| 3 | chopped onions |
| 1/2 cup | olive oil |
| 1/4 cup | lemon juice |
| 1/2 tsp | each sumac, salt and pepper |
| |
| sift flour then mix with oil. add the rest of the dough ingredients and |
| mix well. knead till dough is smooth. roll dough very thin and cut into 3 |
| inch circles. mix the filling ingredients. take tablespoon of filling |
| mixture and put on each circle. take each circle and close into the shape |
| of three lines. secure ends. dip each piece in vegetable oil and put in |
| pan. bake in 350 degree oven for 45 minutes till brown. serve as an |
| appetizer either cold or warm. |
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| |
| |
| sabanikhiyat (turnovers with spinach filling) |
| |
| | pastry |
| 1 kg | flour |
| 1 Tbsp | active dried yeast |
| 1/2 cup | oil |
| |
| | filling |
| 1 kg | spinach |
| 2 | onions |
| 2 Tbsp | lemon juice |
| 2-1/2 cup | oil |
| | salt |
| |
| cream yeast in warm water and leave to bubble in warm place. sift flour |
| with salt, add yeast, 1/2 cup oil and enough water to give dough a stiff |
| consistency. knead thoroughly, and allow to rise in warm place for 1 hour. |
| rinse spinach leaves and drain thoroughly in colander, then chop finely. |
| sprinkle with salt and rub, squeezing out the juice. rinse, and pat dry. |
| chop onion very fine, sprinkle with salt, rub, rinse, then add to spinach. |
| stir in lemon juice and 2 cups oil and mix thoroughly. roll out dough |
| thinly and cut out in round shapes about 10 cms in diameter. place a |
| spoonful of spinach in center of each round, wet the edges with water and |
| lift the pastry on three sides and press together to form pyramid. lightly |
| brush with oil and bake in preheated moderate oven for 15 - 20 minutes, |
| until crisp and golden. |
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| http://www.sudairy.com/ |
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| (ID: 12818) Mirror: rec.food.recipes: Thu, May 8, 2003 |