Spinach Fatayer

Sami TrabelsiKüchenchef

Zutaten

• 6 cups of flour
  6 cup
• 1 cup of liquid milk
  1 cup
• 1/4 cup of olive oil
  0.3 cup
• 1/2 teaspoon of salt
  0.5 teaspoon
• 1/2 cup of warm water
  0.5 cup
• 1.5 kilograms of spinach
  1.5 kilogram
• 1 kilogram of onions
  1 kilogram
• 1/3 cup of sumac, equivalent to one-third cup
  0.3 cup
• 1/3 cup of lemon juice, equivalent to one-third cup
  0.3 cup
• 1/2 cup of olive oil
  0.5 cup
• Black pepper to taste
  0
• Salt to taste
  0

Schritte

1. 1

   To prepare the dough, mix the flour with the liquid milk, olive oil, salt, and warm water, and knead the ingredients for 10 minutes or until smooth and elastic. Cover and let it rest for half an hour.

   Benötigte Werkzeuge:

   Rührschüssel

   Messer

   10 Min
2. 2

   To prepare the filling, wash the spinach well, chop it coarsely, then squeeze it by hand to remove excess water.

   Benötigte Werkzeuge:

   Messer

   5 Min
3. 3

   Finely chop the onions and boil them, then drain the water.

   Benötigte Werkzeuge:

   Messer

   5 Min
4. 4

   Mix the boiled onions with the spinach, sumac, lemon juice, oil, salt, and black pepper.

   5 Min
5. 5

   Roll the dough to a thickness of 2 mm, and cut it into small squares.

   Benötigte Werkzeuge:

   🍳

   Rolling Pin

   5 Min
6. 6

   Place a tablespoon of the mixture in the center of the dough, then pull the corners of the square to the center.

   5 Min
7. 7

   Arrange the fatayer in a greased baking sheet and bake at 350°F for 20 minutes.

   Benötigte Werkzeuge:

   Backblech

   20 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags