Fatayer bil Sabanikh

Fatayer bil Sabanikh Recipe - Delicious Vegetarian Lebanese Cuisine

Region / culture: Lebanon | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 12 |

Vegetarian diet

Introduction

Fatayer bil Sabanikh is a popular Middle Eastern pastry filled with a delicious mixture of spinach, onions, and spices. These savory pastries are perfect for a snack or light meal and are sure to impress your family and friends.

History

Fatayer bil Sabanikh has its origins in Lebanon and is a traditional dish that has been enjoyed for generations. The word "fatayer" actually means "pastry" in Arabic, and "sabanikh" refers to spinach. These pastries are often served during special occasions and celebrations in the Middle East.

Ingredients

5 cups all-purpose (plain) flour
1 tbsp sugar
1 tbsp salt
1.5 cups of water
0.75 cup vegetable oil
48 oz (1.36 kg) fresh spinach
0.5 cup lemon juice
3 large onions, finely chopped
1 tsp salt
1 pinch of ground black pepper
2 tbsp ground sumac (optional)
0.25 cup vegetable oil
1 tbsp pomegranate thickened juice (optional)

How to prepare

Prepare Lebanese Basic Dough.
Leave the dough aside and cover it for an hour to allow it to rise.
Make sure the dough doubles in volume.

Filling

Remove the roots and yellow leaves from the spinach.
Finely chop the spinach, then wash it well and drain it. Rub it with 0.5 tsp of salt.
Drain the spinach again by squeezing it with your hands to remove excess moisture.
Mash the onions with the remaining salt.
Add pepper and sumac to the onions.
Add the spinach to the onions and mix in the oil and pomegranate.
Set the mixture aside.
Roll out the dough using a rolling pin until it is as thin as possible (5 mm).
Invert a tea cup onto the dough and press it to create equal circles.
Place a tablespoon of the spinach filling on each piece of dough.
Bring up the sides at 3 points to form a triangular shape.
Press the edges firmly with your fingertips to seal them completely (you can use flour on your fingertips to help with sealing).
Place the pies on oiled baking sheets.
Bake them in a moderately hot oven (400°F (204°C)) for 30 minutes.

Variations

You can add pine nuts or feta cheese to the spinach filling for extra flavor.
Substitute the spinach with Swiss chard or kale for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to finely chop the spinach and onions for a smoother filling.

- Squeeze out excess moisture from the spinach to prevent the pastry from becoming soggy.

- Use a rolling pin to roll out the dough as thin as possible for a crispy crust.

- Seal the edges of the pastries tightly to prevent the filling from leaking out during baking.

Serving Suggestions

Serve Fatayer bil Sabanikh warm as a snack or light meal with a side of yogurt or a fresh salad.

Cooking Techniques

Use a rolling pin to roll out the dough thinly and evenly.

- Press the edges of the pastries firmly to seal them completely before baking.

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for a healthier version of the dough.

- Olive oil can be used instead of vegetable oil for a different flavor profile.

Make Ahead Tips

You can prepare the spinach filling and dough ahead of time and assemble the pastries just before baking. Store the assembled pastries in the refrigerator until ready to bake.

Presentation Ideas

Arrange the Fatayer bil Sabanikh on a platter and garnish with fresh herbs or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Serve Fatayer bil Sabanikh with a cup of mint tea or a glass of fresh lemonade for a refreshing combination.

Storage and Reheating Instructions

Store any leftover Fatayer bil Sabanikh in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Fatayer bil Sabanikh contains approximately 250 calories.

Carbohydrates

Each serving of Fatayer bil Sabanikh contains approximately 30 grams of carbohydrates.

Fats

Each serving of Fatayer bil Sabanikh contains approximately 15 grams of fats.

Proteins

Each serving of Fatayer bil Sabanikh contains approximately 5 grams of proteins.

Vitamins and minerals

Fatayer bil Sabanikh is a good source of vitamin A, vitamin C, iron, and calcium due to the spinach and onion filling.

Alergens

This recipe contains wheat (gluten) and may contain traces of nuts and seeds.

Summary

Fatayer bil Sabanikh is a nutritious and delicious pastry that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy snack option.

Summary

Fatayer bil Sabanikh is a delicious and nutritious Middle Eastern pastry filled with a flavorful spinach and onion mixture. With a crispy crust and savory filling, these pastries are sure to be a hit at your next gathering. Enjoy them as a snack or light meal with your favorite accompaniments.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Fatayer bil Sabanikh. I remember it vividly - a warm spring day, with the scent of blooming flowers filling the air. I was visiting a bustling market in Beirut, Lebanon, where vendors were selling an array of fresh fruits, vegetables, and spices.

As I wandered through the colorful stalls, my eyes fell upon a small, unassuming shop tucked away in a corner. The sign above the entrance read "Nour's Kitchen," and I was immediately drawn in by the delicious aromas wafting from within. I stepped inside and was greeted by the sight of a middle-aged woman with a warm smile, busy at work kneading dough and filling pastries.

Her name was Nour, and she was the owner of the shop. I watched in awe as she expertly shaped the dough into small rounds, filled them with a mixture of spinach, onions, and pine nuts, and then folded them into little triangles. She placed them on a baking sheet and slid them into the oven, where they baked to a golden perfection.

I couldn't resist asking Nour for the recipe, and she graciously agreed to share it with me. As she dictated the ingredients and measurements, I scribbled furiously in my notebook, determined to recreate her delicious Fatayer bil Sabanikh in my own kitchen.

Back at home, I gathered all the necessary ingredients and set to work. The scent of sautéed spinach and onions filled the air as I mixed them with fragrant spices and chopped pine nuts. I rolled out the dough, filled it with the savory mixture, and carefully shaped the pastries into perfect triangles.

As the Fatayer bil Sabanikh baked in the oven, my kitchen was filled with the tantalizing aroma of freshly baked bread and savory filling. When they emerged, golden and crisp, I knew I had successfully recreated Nour's recipe.

I shared the Fatayer bil Sabanikh with my family, who devoured them with gusto. The combination of tender dough and flavorful spinach filling was a hit, and I knew this recipe would become a staple in our home.

Over the years, I have made Fatayer bil Sabanikh countless times, each batch better than the last. I have tweaked the recipe to suit my family's tastes, adding extra spices here, a squeeze of lemon juice there. But the essence of Nour's original recipe remains, a testament to the culinary traditions of Lebanon and the generosity of a kind stranger who shared her knowledge with me.

As I sit here now, reflecting on that fateful day in the Beirut market, I am grateful for the serendipitous encounter that led me to discover the recipe for Fatayer bil Sabanikh. It is a dish that has brought joy to my family and friends, a taste of Lebanon that will always hold a special place in my heart. And as I pass this recipe down to future generations, I hope it will continue to bring happiness and connection to all who taste its delicious flavors.