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Fatayer Sbanikh

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Description Edit

Ingredients Edit

Directions Edit

  1. First soak the dry yeast in 250ml (9fl oz) warm water. Set aside for 5 minutes.
  2. Place the salt and flour in a large mixing bowl and stir to combine. Make a well in the centre of the flour. Next add the olive oil to the yeast, mix well then pour this mixture gradually into the well of the flour.
  3. Knead for 15 minutes until you achieve a wet dough, which is soft, and not sticking to the bowl. Brush a little olive oil on the surface. Cover with cloth and leave in a warm place for 1-1½ hours, or until the dough doubles in size.
  4. Heat the oil in a medium pan and fry the pine nuts on medium heat until slightly browned. Drain on paper towel and set aside.
  5. Chop spinach and Onion finely or place in blender separately, squeeze out excess water and set aside. Fry the chopped Onion on high heat for 2 minutes, then add the spinach and stir for 3 minutes until spinach is wilted.
  6. Add sumac, salt, pepper, lemon juice and pine nuts. Mix well then remove from heat. Set aside in pan.
  7. Roll out the dough into 1 cm (½ inch) thickness. Next cut out 9 cm (3½ inch) squares (cover any unused dough). Add 1 teaspoon of the filling onto the centre of dough squares and fold corner to corner and pinch tightly. (see above illustration).
  8. Lay the spinach parcels on a greased shallow baking tray measuring approx 40 x 28 cm (16 x 11 inches) tray and brush the surface of each parcel with olive oil. Preheat oven to180 °C (350 °F) Gas mark 4 for five minutes and bake for 10–15 minutes or until golden brown.

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