Ingrédients
Farine blanche2 cup
Jaune d'œuf1 yolk
Huile Végétale0.3 cup
Levure instantanée2 teaspoon
Sucre1 tablespoon
Sel1 teaspoon- Warm water1 cup
- Fresh spinach1 kilogram
- Roasted pine nuts50 gram
- Medium onion, chopped1 piece
Jus de citron1 tablespoon
Sumac1 tablespoon
Poivre noir1 teaspoon- Sel1 pinch
- Vegetable oil, for frying the onion1 tablespoon
Mesures
- 1
Prepare the dough by mixing the yeast with sugar in half a cup of warm water, and let it sit for 10 minutes.
10 minutesMatériel requis:
Bol de mélange - 2
Mix the flour, oil, and salt in a large bowl, add the yeast, and knead for 5 minutes, gradually adding water until you get a soft, cohesive dough.
5 minutesMatériel requis:Bol de mélange - 3
Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for an hour until it doubles in size.
60 minutes - 4
To prepare the filling, place the spinach in boiling water for 5 minutes, then transfer it to ice water for 5 minutes to maintain its green color, then drain well and set aside.
10 minutes - 5
Sauté the onion in a tablespoon of vegetable oil with salt and black pepper until it softens, then add it to the spinach.
5 minutesMatériel requis:
Poêle à frire - 6
Add the roasted pine nuts, lemon juice, and ground sumac to the spinach and mix the mixture well.
5 minutes - 7
Roll out the dough to about half a centimeter thick and cut it into small circles using a cutter or a small round plate with a diameter of 10 centimeters.
10 minutesMatériel requis:🍳Rolling Pin🍳Cutter - 8
Stuff the dough with the filling and seal it well in the shape you desire.
5 minutes - 9
In a baking tray, sprinkle some flour and arrange the stuffed pastries, ensuring they are sealed again. Brush the tops of the pastries with egg yolk and make two holes in each pastry using a toothpick.
5 minutes - 10
Bake the pastries in the oven at 180 degrees Celsius, and once they are browned on the bottom, turn on the broiler from the top.
10 minutesMatériel requis:
Four - 11
When the pastries are browned on top, remove them from the oven and transfer to a serving plate.
5 minutes
Faits nutritionnels
Farine blanchepour 100gJaune d'œufpour 100gHuile Végétalepour 100gLevure instantanéepour 100gSucrepour 100gSelpour 100gJus de citronpour 100gSumacpour 100gPoivre noirpour 100gSelpour 100g* 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.