Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spinach turnovers - fatayer bi sabanegh. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh. 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. Mix with other ingredients, adding enough lemon juice and sumac to give a pleasantly sharp tang.

Spinach turnovers - fatayer bi sabanegh is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Spinach turnovers - fatayer bi sabanegh is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready - For the dough:
2. Make ready 3 cups flour
3. Take 1/2 tablespoon dried yeast, dissolved in ¼ cup warm water
4. Take 1/2 cup water
5. Prepare 1/4 cup vegetable oil
6. Get 1 teaspoon salt
7. Get For the stuffing:
8. Get 1 onion, minced
9. Prepare 2 kg fresh spinach
10. Take 1/4 cup vegetable oil
11. Take 3 teaspoons sumac
12. Prepare 1 teaspoon pomegranate syrup, if available
13. Make ready 2 teaspoons salt

This recipe is my Teta's - my grandmother's - so to me, it is perfect in every way. The dough is crisp on the outside. I wish you could have tasted Asma's fatayers! They were the best in Beirut!

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.

I wish you could have tasted Asma's fatayers! They were the best in Beirut! The dough was so thin and translucent and so buttery. The spinach filling was melting with just the right touch of tartness. Great as an appetizer or a side dish!

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