Lebanese Spinach Pies Fatayers Recipes

Steps:

• Ajeen (dough).
• Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
• Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
• Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
• Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
• Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
• Filling.
• Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
• Filling:
• Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
• Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
• Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
• Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
• Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
• Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

Steps:

• Line a baking sheet with parchment paper.
• Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
• Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

Steps:

• Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
• Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
• While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

Steps:

• In a cooking pot, add olive oil and heat for a moment. Add onions and sauté. Add ground beef and cook until beef is brown. Add allspice, cinnamon, and salt. Mix. Add spinach and sauté with meat for a moment. Once it's all mixed well together, add water to the pot , just enough to cover the spinach Cover and let the spinach meat mixure boil and then turn it down to medium heat and let it simmer/boil for a good 30 minutes. Meanwhile, get a sauté pan and add some olive oil, the garlic, and the chopped cilantro and sauté' that mixture together. Add cilantro/garlic mixture to the spinach (after the spinach has cooked for 30 minutes). Cover and let it simmer for about 15 more minutes. Serve with rice and squeeze lemon juice on top!
• • Using frozen chopped spinach works better than fresh spinach. It does not turn out the same if you use fresh. The frozen chopped is much better. I have tried both. Trust me!
• • Be sure when adding water to the pot that you don't add too much. You want just enough to cover the spinach. The spinach will release some water too!
• • Squeezing the lemon on top of the spinach dish when it's being served is the most important part of the dish! Don't forget to do that, or you'll miss out on the awesome taste of this dish!