Palestinian Spinach

Ingredjenti

• Farina bajda
  2 cup
• Ħalib tal-bajd
  1 yolk
• Żejt vegetali
  0.3 cup
• Yeast istantanju
  2 teaspoon
• Zokkor
  1 tablespoon
• Salt
  1 teaspoon
• Warm water
  1 cup
• Fresh spinach
  1 kilogram
• Roasted pine nuts
  50 gram
• Medium onion, chopped
  1 piece
• Ġuħ ta' lewż
  1 tablespoon
• Sumak
  1 tablespoon
• Bżar iswed
  1 teaspoon
• Salt
  1 pinch
• Vegetable oil, for frying the onion
  1 tablespoon

Passi

1. 1

   Prepare the dough by mixing the yeast with sugar in half a cup of warm water, and let it sit for 10 minutes.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
2. 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.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
3. 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.

   recipe.minutes
4. 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.

   recipe.minutes
5. 5

   Sauté the onion in a tablespoon of vegetable oil with salt and black pepper until it softens, then add it to the spinach.

   Għodda meħtieġa:

   Pan

   recipe.minutes
6. 6

   Add the roasted pine nuts, lemon juice, and ground sumac to the spinach and mix the mixture well.

   recipe.minutes
7. 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.

   Għodda meħtieġa:

   🍳

   Rolling Pin

   🍳

   Cutter

   recipe.minutes
8. 8

   Stuff the dough with the filling and seal it well in the shape you desire.

   recipe.minutes
9. 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.

   recipe.minutes
10. 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.

    Għodda meħtieġa:

    Forn

    recipe.minutes
11. 11

    When the pastries are browned on top, remove them from the oven and transfer to a serving plate.

    recipe.minutes

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Farina bajdagħal kull 100g

Enerġija364 kcal

Proteini10 g

Xaħam Totali1 g

Karboidrati76 g

Fibri Dietetiċi2.7 g

Zokkor Totali0.3 g

Ħalib tal-bajdgħal kull 100g

Enerġija322 kcal

Proteini15.9 g

Xaħam Totali27.2 g

Karboidrati0.6 g

Xaħam Saturat9.6 g

Kolesterol1085 mg

Żejt vegetaligħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Yeast istantanjugħal kull 100g

Enerġija325 kcal

Proteini9 g

Xaħam Totali4 g

Karboidrati64 g

Zokkorgħal kull 100g

Enerġija387 kcal

Karboidrati100 g

Zokkor Totali100 g

Saltgħal kull 100g

Irmied100 g

Ġuħ ta' lewżgħal kull 100g

Enerġija20 kcal

Proteini0.1 g

Karboidrati5 g

Zokkor Totali1 g

Ilma94 g

Sumakgħal kull 100g

Enerġija300 kcal

Proteini5 g

Xaħam Totali10 g

Karboidrati60 g

Fibri Dietetiċi25 g

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

Saltgħal kull 100g

Irmied100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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