Fatayer Sbanikh
Delicious Fatayer Sbanikh Recipe from Arabia
Introduction
Fatayer Sbanikh is a popular Middle Eastern pastry filled with a delicious mixture of spinach, onions, pine nuts, and spices. These savory pastries are perfect for a snack or light meal and are sure to impress your family and friends.
History
Fatayer Sbanikh has its origins in the Levant region of the Middle East, where it is a traditional dish enjoyed by many. The word "fatayer" comes from the Arabic word for "pastry," and "sbanikh" refers to the spinach filling. This recipe has been passed down through generations and is a staple in Middle Eastern cuisine.
Ingredients
-- Dough
- 500 g (1 lb 2 oz) plain flour
- 150 ml (0.25 pt) olive oil
- 1 tsp salt
- 1.5 tsp dry yeast soaked in 250 ml (9 fl oz) of warm water
How to prepare
- First, soak the dry yeast in 250 ml (9 fl oz) of warm water. Set it aside for 5 minutes.
- Place the salt and flour in a large mixing bowl and stir to combine. Create a well in the center of the flour. Next, add the olive oil to the yeast and mix well. Gradually pour this mixture into the well of the flour.
- Knead for 15 minutes until you achieve a wet dough that is soft and not sticking to the bowl. Brush a little olive oil on the surface. Cover it with a cloth and leave it in a warm place for 1-1.5 hours, or until the dough doubles in size.
- Heat the oil in a medium pan and fry the pine nuts on medium heat until slightly browned. Drain them on a paper towel and set them aside.
- Finely chop the spinach and onion or place them separately in a blender, squeeze out excess water, and set them aside. Fry the chopped onion on high heat for 2 minutes, then add the spinach and stir for 3 minutes until the spinach is wilted.
- Add sumac, salt, pepper, lemon juice, and pine nuts. Mix well, then remove from heat. Set it aside in the pan.
- Roll out the dough into a thickness of 1 cm (0.5 inch). Next, cut out squares measuring 9 cm (3.5 inches) on each side (cover any unused dough). Add 1 tsp of the filling onto the center of each dough square and fold it from corner to corner, pinching tightly (see above illustration).
- Place the spinach parcels on a greased shallow baking tray measuring approximately 40 x 28 cm (16 x 11 inches) and brush the surface of each parcel with olive oil. Preheat the oven to 180°C (350°F) Gas mark 4 for five minutes and bake for 10–15 minutes or until golden brown.
Variations
- You can add feta cheese to the filling for a creamy and tangy twist.
- Substitute the pine nuts with walnuts or almonds for a different flavor profile.
- Add a pinch of cayenne pepper or chili flakes for a spicy kick.
Cooking Tips & Tricks
Make sure to finely chop the spinach and onion for a smoother filling.
- Squeezing out excess water from the spinach is important to prevent the filling from becoming too watery.
- Brushing olive oil on the dough before baking will give the fatayer a golden and crispy crust.
- Be sure to pinch the edges of the dough tightly to prevent the filling from leaking out during baking.
Serving Suggestions
Fatayer Sbanikh can be served as an appetizer, snack, or light meal. They pair well with a side salad or a yogurt-based dip.
Cooking Techniques
Kneading the dough for a sufficient amount of time is crucial to achieve a soft and elastic texture.
- Frying the pine nuts before adding them to the filling enhances their flavor and adds a crunchy texture.
- Baking the fatayer at a high temperature ensures a crispy and golden crust.
Ingredient Substitutions
You can use whole wheat flour instead of plain flour for a healthier option.
- Replace the fresh spinach with frozen spinach, but be sure to thaw and drain it before using.
- Lemon juice can be substituted with vinegar for a tangy flavor.
Make Ahead Tips
You can prepare the dough and filling ahead of time and assemble the fatayer just before baking. Store the assembled pastries in the refrigerator until ready to bake.
Presentation Ideas
Arrange the fatayer on a platter and garnish with fresh herbs, such as parsley or mint, for a pop of color. Serve them with a side of tahini sauce or yogurt for dipping.
Pairing Recommendations
Fatayer Sbanikh pairs well with a refreshing cucumber and tomato salad, tabbouleh, or a bowl of lentil soup. For a complete meal, serve with grilled chicken or lamb kebabs.
Storage and Reheating Instructions
Store any leftover fatayer in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes or until warmed through.
Nutrition Information
Calories per serving
Each serving of Fatayer Sbanikh contains approximately 250 calories.
Carbohydrates
Each serving of Fatayer Sbanikh contains approximately 30 grams of carbohydrates.
Fats
Each serving of Fatayer Sbanikh contains approximately 15 grams of fats.
Proteins
Each serving of Fatayer Sbanikh contains approximately 5 grams of proteins.
Vitamins and minerals
Fatayer Sbanikh is a good source of vitamin A, vitamin C, iron, and calcium due to the spinach and other ingredients used in the recipe.
Alergens
This recipe contains nuts (pine nuts) and gluten (from the flour), so it may not be suitable for those with nut allergies or gluten sensitivities.
Summary
Fatayer Sbanikh is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying option for a light meal or snack.
Summary
Fatayer Sbanikh is a delicious and nutritious Middle Eastern pastry filled with a flavorful mixture of spinach, onions, and pine nuts. This recipe is a great option for a light meal or snack and can be customized with different fillings and spices to suit your taste preferences. Enjoy these savory pastries with a side salad or dip for a satisfying and tasty treat.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was passed down to me by a dear friend who had learned it from her grandmother, who had in turn learned it from her own grandmother. And so the tradition of making Fatayer Sbanikh has been carried on through generations, each adding their own unique touch to the recipe.
I remember the day my friend handed me the recipe card, neatly handwritten in cursive on yellowed paper. The ingredients were simple - flour, yeast, salt, olive oil, spinach, onions, and sumac. But the process was a bit more intricate, requiring patience and precision.
I decided to make the Fatayer Sbanikh on a lazy Sunday afternoon. I gathered all the ingredients and set to work in my cozy kitchen. I mixed the flour, yeast, salt, and olive oil together, kneading the dough until it was smooth and elastic. I let it rest and rise for an hour, allowing the yeast to work its magic.
In the meantime, I prepared the filling. I sautéed the onions until they were soft and translucent, then added the spinach and sumac, cooking until the spinach had wilted and the flavors had melded together beautifully. The aroma that wafted through my kitchen was intoxicating, promising a delicious end result.
Once the dough had risen, I divided it into small balls and rolled them out into rounds. I spooned the spinach filling onto each round, folding the edges over to form a triangle shape. I brushed the tops with a mixture of olive oil and water, and popped them into the oven to bake until golden brown and crispy.
As the Fatayer Sbanikh baked, filling my kitchen with the tantalizing scent of warm bread and savory spinach, I couldn't help but feel a sense of accomplishment. I had successfully recreated a recipe that had been passed down through generations, preserving a piece of culinary heritage that might otherwise have been lost.
When the Fatayer Sbanikh emerged from the oven, golden and delicious, I knew I had created something truly special. The dough was soft and tender, the filling savory and flavorful. I couldn't wait to share my creation with my family and friends, to pass on the tradition of making Fatayer Sbanikh to the next generation.
And so, that is how I learned to make Fatayer Sbanikh - through a handwritten recipe passed down through generations, a labor of love in my own kitchen, and a delicious end result that brought joy and satisfaction to all who tasted it. Cooking is not just about following a recipe, but about preserving traditions and creating memories that will last a lifetime. And that is something I will continue to do, one recipe at a time.
Categories
| Arabian Recipes | Arabian Snacks | Pine Nut Recipes | Spinach Recipes | Yeast Recipes |