Borek and Pastries with Spinach

Omar Al-KhatibCuisinier

Ingrédients

• 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
• Sel
  0

Mesures

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.

   Matériel requis:

   Bol de mélange

   30 minutes
2. 2

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

   Matériel requis:

   Passoire

   10 minutes
3. 3

   Put 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.

   Matériel requis:

   🍳

   Pot

   5 minutes
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.

   Matériel requis:

   Bol de mélange

   10 minutes
5. 5

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

   10 minutes
6. 6

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

   Matériel requis:

   Poêle à frire

   10 minutes
7. 7

   Prepare the pastries, roll out the second portion 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 minutes
8. 8

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

   Matériel requis:

   Four

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques