Borek and Fatayer with Spinach

Majid Al-SharifCozinheiro

Ingredientes

• 3 cups flour
  3 cup
• 1/2 cup vegetable oil
  0.5 cup
• 2 teaspoons instant yeast
  2 teaspoon
• 1 teaspoon sugar
  1 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 1 tablespoon cornstarch, for the borek dough
  1 tablespoon
• 1 1/2 cups warm water
  1.5 cup
• 1 kilogram spinach, 6 bunches of spinach
  1 kilogram
• 1/2 cup olive oil
  0.5 cup
• 1 bunch of coriander
  1 bunch
• 3 cloves of crushed garlic
  3 clove
• 1 sour pomegranate
  1 piece
• 2 tablespoons walnuts, chopped
  2 tablespoon
• 1 tablespoon pomegranate molasses, to taste
  1 tablespoon
• 1 teaspoon cumin, dried coriander, and a pinch of hot pepper
  1 teaspoon
• Sal
  0

Passos

1. 1

   Mix all the dough ingredients except for the cornstarch, knead and divide into two halves, then add the cornstarch to one half of the dough and let it rest for half an hour.

   Utensílios necessários:

   Tigela de mistura

   30 minutos
2. 2

   Clean the spinach, chop and wash it several times, then place it in a strainer.

   10 minutos
3. 3

   Place a quarter of the spinach in a pot over heat and stir until it wilts without adding anything to it, then place it in a small strainer.

   Utensílios necessários:

   🍳

   Pot

   5 minutos
4. 4

   Repeat the process with the remaining spinach, placing them on top of each other in the strainer and pressing them until they drain from their water. Place them in a bowl and add the oil, salt, coriander, garlic, pomegranate, walnuts, and the remaining spices. Stir, and if you want to add onion, it should be sautéed in olive oil before adding it to the spinach.

   Utensílios necessários:

   Tigela de mistura

   10 minutos
5. 5

   Prepare the borek dough, roll out the dough to which we added the cornstarch, cut it into circles, place a spoonful of spinach on it, then fold its edges together and roll it up until the end. Repeat until the first batch of dough is finished.

   10 minutos
6. 6

   Heat vegetable oil and fry them until golden and drain from the oil, then prepare the borek for serving.

   Utensílios necessários:

   Frigideira

   10 minutos
7. 7

   Prepare the fatayer, roll out the second half of the dough, then cut it into circles, distribute the spinach on the circles, then fold the three edges together into a triangle and place them on a tray until the quantity is finished.

   10 minutos
8. 8

   Place them in the oven until they are cooked from the bottom and browned on top, then serve them.

   Utensílios necessários:

   Forno

   10 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags