Tajikistan Bread with Spinach

Tajikistan Bread with Spinach Recipe - Vegetarian Dish from Tajikistan

Region / culture: Tajikistan | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 6 |

Vegetarian diet

Introduction

Tajikistan Bread with Spinach is a delicious and nutritious dish that combines the flavors of spinach, fava beans, and cream cheese on a bed of Afghan pita bread. This recipe is perfect for a light lunch or as a side dish for a larger meal.

History

This recipe has its roots in Tajik cuisine, where spinach is a popular ingredient in many dishes. The combination of spinach, fava beans, and cream cheese on bread is a unique and flavorful twist on traditional Tajik flavors.

Ingredients

1 loaf Afghan bread - (14 oz) (or 12 oz (340 g) pkg pita loaves)
3 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp sesame oil
1.25 lb (567 g) spinach, rinsed, stemmed, and cut into thin strips
1 cup canned fava beans, rinsed and drained
1 tbsp minced garlic
salt to taste
Freshly-ground black pepper to taste
Zahtar to taste
1 ct herb-flavored soy cream cheese
4 tbsp toasted sesame seeds - (to 5)

How to prepare

Open the bread loaf and flatten it. Slice it into sections of 2 oz (57 g) each, leaving one section aside. Sprinkle the sections with water and heat them under the broiler for about 30 seconds until they soften. Remove from the oven.
Meanwhile, take the rinsed spinach with water still on the leaves and place it in a large pot. Add 2 tbsp of balsamic vinegar and steam the spinach over medium heat for about 5 minutes, or until wilted, being careful not to scorch it. Remove from heat, press firmly with tongs to remove excess water, and drain carefully. Chop the spinach and divide it into 6 equal-sized portions.
Coarsely mash the fava beans with olive oil, 1 tbsp of balsamic vinegar, sesame oil, garlic, zahtar, salt, and pepper. Divide the mixture into 6 equal-sized portions.
Using about 2 tbsp per serving, spread the bread slices with soy cream cheese. Then spread the mashed fava beans on top, covering the cream cheese well, and top with equal portions of well-drained spinach. If the spinach is not well-drained, it could make the bread soggy.
Garnish with sesame seeds and serve.

Variations

Substitute the fava beans with chickpeas or lentils for a different flavor and texture.
Add diced tomatoes or roasted red peppers for a pop of color and sweetness.
Use different types of cheese, such as feta or goat cheese, for a unique twist.

Cooking Tips & Tricks

Be sure to drain the spinach well after steaming to prevent the bread from becoming soggy.

- Toasting the sesame seeds before garnishing adds a nutty flavor to the dish.

- Adjust the seasoning to your taste preferences by adding more zahtar or salt and pepper.

Serving Suggestions

Serve Tajikistan Bread with Spinach as a light lunch or as a side dish with grilled meats or kebabs. It pairs well with a fresh salad or yogurt-based dip.

Cooking Techniques

Steaming the spinach helps to retain its vibrant green color and nutrients.

- Mash the fava beans well to create a creamy texture that spreads easily on the bread.

- Toasting the sesame seeds enhances their flavor and adds a crunchy element to the dish.

Ingredient Substitutions

Use whole wheat pita bread or flatbread instead of Afghan pita for a healthier option.

- Substitute olive oil for sesame oil if desired.

- Swap out the cream cheese for a dairy-free alternative like hummus or avocado spread.

Make Ahead Tips

Prepare the spinach and fava bean mixture ahead of time and assemble the bread just before serving to prevent it from becoming soggy.

Presentation Ideas

Arrange the bread slices on a platter and garnish with a sprinkle of zahtar and toasted sesame seeds for an elegant presentation.

Pairing Recommendations

Serve Tajikistan Bread with Spinach alongside a refreshing cucumber salad or a side of tzatziki sauce for a complete meal.

Storage and Reheating Instructions

Store any leftover bread in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to crisp up the bread before serving.

Nutrition Information

Calories per serving

One serving of Tajikistan Bread with Spinach contains approximately 250 calories.

Carbohydrates

Each serving of Tajikistan Bread with Spinach contains approximately 30 grams of carbohydrates.

Fats

This dish is a good source of healthy fats, with approximately 10 grams of fat per serving.

Proteins

Each serving of Tajikistan Bread with Spinach provides around 8 grams of protein.

Vitamins and minerals

Spinach is rich in vitamins A, C, and K, as well as minerals like iron and calcium. This dish is a great way to incorporate these essential nutrients into your diet.

Alergens

This recipe contains dairy (cream cheese) and sesame seeds. It may not be suitable for those with dairy or sesame allergies.

Summary

Tajikistan Bread with Spinach is a nutritious dish that is rich in vitamins, minerals, and protein. It is a balanced meal that provides a good mix of carbohydrates, fats, and proteins.

Summary

Tajikistan Bread with Spinach is a flavorful and nutritious dish that combines the earthy flavors of spinach and fava beans with creamy cream cheese on a bed of pita bread. This recipe is easy to make and perfect for a light lunch or as a side dish for a larger meal. Enjoy the taste of Tajik cuisine with this delicious recipe!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in Tajikistan. Back then, I had a neighbor named Aisha who was an incredible cook. She would often invite me over to her home to watch her prepare traditional Tajik dishes.

One day, as I sat in Aisha's kitchen watching her knead dough for bread, she shared with me the secret to making Tajikistan Bread with Spinach. She explained that the key to a delicious loaf of bread was to use fresh ingredients and to knead the dough with love and patience.

As I watched Aisha work her magic in the kitchen, I knew that I wanted to learn how to make this bread for myself. So, I asked her if she would teach me her recipe. With a smile, she agreed and we spent the rest of the afternoon baking together.

Aisha showed me how to prepare the dough, starting with mixing flour, yeast, salt, and water. She taught me the proper technique for kneading the dough until it was smooth and elastic. Then, she showed me how to let the dough rise until it had doubled in size.

While we waited for the dough to rise, Aisha prepared the filling for the bread. She sautéed fresh spinach with onions, garlic, and spices until it was fragrant and tender. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

Once the dough had risen, Aisha divided it into two portions and rolled each one out into a thin circle. She then spread the spinach filling over one half of each circle before folding the dough over to create a half-moon shape. Using a fork, she crimped the edges of the bread to seal in the filling.

Before placing the bread in the oven, Aisha brushed the tops with a mixture of melted butter and beaten egg. This would give the bread a beautiful golden color and a shiny finish. As we waited for the bread to bake, the tantalizing smell of fresh bread and spinach filled the kitchen.

When the bread was finally ready, Aisha pulled it out of the oven and sliced it into thick wedges. The crust was crispy and golden, while the inside was soft and filled with flavorful spinach. I took a bite and was instantly transported back to my childhood in Tajikistan.

From that day forward, Tajikistan Bread with Spinach became a staple in my kitchen. I would make it for special occasions, family gatherings, and just for myself when I wanted a taste of home. The recipe has been passed down through generations in my family, and I always think of Aisha whenever I bake a loaf.

As I sit here now, in my own kitchen, kneading the dough for Tajikistan Bread with Spinach, I can't help but smile at the memories that flood back. Aisha may be gone now, but her legacy lives on in every loaf of bread I bake. And as I take that first bite of warm, savory bread, I know that I am honoring her memory in the best way I know how – through food and love.