If you haven't done so, you need to add making Spinach fatayer to your list of culinary achievements. In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until … If it isn't saucy … Dec 22, 2018 - Explore Jean's board "Lebanese spinach" on Pinterest. Place flour and salt in large bowl, making a depression in the center. Ingredients. Add the frozen spinach and cook with the cilantro mixture until softened, about 5 minutes. Your email address will not be published. This Lebanese spinach pie is filled with a mixture of spinach, combined with onion, pine nuts, pomegranate molasses and seasonings including salt, sumac (the magical ingredient), lemon … Begin mixing flour with liquid, making sure all batter on sides of the bowl is worked into dough. Bake for about 20 minutes at 350 degrees until the bottoms and tops of the pies are slightly brown. Dissolve yeast and sugar in 1/2 cup warm water. In an electrical mixing bowl, add all the dry ingredients in. Return the cooked ground beef and pine nuts to the pan. Allow to sit undisturbed for 10 minutes. It’s a hearty, nutritious and wholesome meal made with simple inexpensive ingredients. Add onions and sauté. Lower heat and simmer for 20 minutes until stew thickens. Then in batches, press a handful of spinach leaves in your hands over the sink squeezing out any excess moisture. If the dough is a little dry add a tablespoon of water at a time until you have a smooth ball. Add allspice, cinnamon, and salt. Taste and adjust the seasoning if necessary, Turn your oven on to the highest setting (usually 230C or 450F), Roll out golf sized pieces of dough into very thin rounds (approximately 3mm) roughly the size of your palm, Add a good tablespoon of spinach mixture in the centre, take one side and start to press a half circle, before you reach halfway take the middLe of the other side and bring together to form a triangle shape (See video), Pinch the edges well and and lay on a non stick baking tray or pan. Heat olive oil in a pot and fry the minced beef for about 3 minutes. Add the chicken broth or water and bring mixture to a boil. Once cool enough to handle, squeeze out all excess moisture. If you’ve tried this healthy-ish feel good Spinach Stew recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! Add ground beef and cook until beef is brown. It's wholesome, well-balanced and perfect to feed a large family! https://www.wellbeing.com.au/body/recipes/lebanese-spinach-pie.html If you want to thicken the stew even more, consider adding a starch like potatoes to it. Cover the mixing bowl and let the dough rise for 1 hour. Transfer to a colander and lightly sprinkle with salt and leave to dehydrate for 15-30 minutes. Continue kneading the dough for 1-2 minutes until the dough collect well. If … Mash the onions with remaining salt. Place first three ingredients in a medium bowl, cover and microwave on high 1-2 minutes or until … Lebanese spinach stew recipes - lebanese spinach stew recipe You can serve it with any type of rice you’d like, or quinoa, couscous, Bulgur or even cauliflower rice. DIRECTIONS. Combine milk, remaining water, and dissolved yeast; pour into the depression. I finally made it yesterday , my entire family loves this dish, thank you so much , Your email address will not be published. I finally did and all I can say is that it turned out AMAZING !!! 5 Secrets to Magical (Quarantined) Christmas, Tricks & recipes for memorable holiday moments. Use no-stick spray to grease pans, if possible. This is a recipe that my mom use to make for us growing up (she still makes it for us :p). If the room is cold, warm the oven on the lowest setting then turn off to prove the dough. This recipe makes about 18 pies Number of Servings: 18 Recipe submitted by SparkPeople user IAINS-MOM. Lebanese Spinach Stew is a favorite recipe that I grew up eating and that I make for my family now every few weeks. When you perfect the spinach mixture at home you can make sure you put enough of the filling and then all your spinach pie dreams come true in one bite. In a mug, combine the milk and slightly warm tepid water together along with the sugar and yeast. In the same pan over medium high heat, heat the remaining tablespoon of olive oil and add the ground beef, season with 7 Spice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Lebanese stews (which we call yakhneh) are always served with Vermicelli Rice, very similar to how curries are enjoyed with rice. Once you make the stew, let it cool to room temperature, then transfer to an airtight container and it will keep in the fridge for around 4 days. Let stand 5-10 minutes. Add the onion and pine nuts and cook, stirring only occasionally, until the onions are translucent, soft, and beginning to get brown bits. Divide the dough into 14 pieces (2 1/2 ounces each) and shape each into a firm round. See more ideas about lebanese recipes, cooking recipes, recipes. Stir in the lemon juice and serve over traditional Arabic rice pilaf. This can take 10-12 minutes at low heat. Cook until the meat is browned, about 5-7 minutes. Notify me of followup comments via e-mail. Thank you so much for this delicious recipe. It's my absolute favorite and it's healthy! Remove the bowl out from the … You might also like these other recipes from the Zaatar and Zaytoun collection: Why not share our recipe with your friends? In a large, non-stick skillet, heat the olive oil on low heat. Try this tasty spinach and halloumi salad as a … I literally learned to cook 2 weeks after I got married over the phone with my mom. You would be surprised how many people cook without tasting their food as they go along and then get surprised when it comes out bland . To make the filling: Add the salt to the spinach leaves and rub together thoroughly. Add pepper and sumac. Add the spinach, baharat powder and salt, mix well and cook on a medium flame for 3 minutes. Vegetarian mains Lebanese spinach and chickpeas with preserved lemon and maftoul Main Serves 2 30 min Spinach is a great match for strong Middle Eastern and North African spicing. Drain spinach again with your hands to dry. olive oil, red capsicum (finely chopped ), button mushrooms (thinly sliced ), garlic clove (minced ), spinach leaves (baby 2 cups), spring onions (thinly sliced diagonally ), chil When you’re done cooking the spinach stew, you can eat it on its own with a splash of lemon juice. I would love to hear about your experience making it. This spinach stew is no exception and its one of the simplest Middle Eastern stews you can make! Add to a mixing bowl, Finely chop the onions or blitz in a food processor. This dish is made with spinach, ground beef, and loads of flavor! In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until fragrant. I'm Yumna. The stew also freezes well, just defrost it in the fridge before reheating on the stovetop. In that same pan, using the olive oil and juice leftover from cooking the pine nuts and ground beef, you can, As soon as the cilantro and garlic become fragrant, you can. Please use #feelgoodfoodie and tag me @feelgoodfoodie on the photo via: I have been wanting to make this spinach stew for a long time now. While we often serve it with beef, you can make it vegan by serving it with chickpeas. 10 ratings 4.6 out of 5 star rating. Enjoy :) https://cookpad.com/us/recipes/801430-lebanese-spinach-and-meat-stew Remove and set aside, keep any oil and juices in the pan. Wash and roughly chop the spinach leaves. For the smallest ones you should be aiming for the rolled out dough to be as big as the palm of your hand. I always find they are either lacking lemon, or have too much coarse onion or are too stodgy. To make dough, combine milk, sugar and yeast in a large bowl and set aside in a warm place for 5 minutes or until mixture bubbles. This stew is such a great comfort food dish, and one I grew up with! If you have a large family, this spinach stew is a perfect easy meal you can make in 30 minutes with hardly any prep. I can’t wait to make it again. I blitz the onions in the food processor and also squeeze the water out of them too. This is a hearty … It is crucial that the spinach don't split open or you will have a food horror scene on your hands or even worse; a SOGGY BOTTOM! In a large bowl, add the salt and flour, oil and yeast liquid and bring together. Mix. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Fillings can include eggs, dairy produce (cheese or labneh) and green herbs and vegetables (spinach, purslane, Swiss chard and fresh thyme - the long-leaved one used in salads or pickles). Peel and finely chop the onion and garlic. We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes! You can double or triple the recipe because it stores so well and keeps for a few days! Discard juice. Start by adding in the yeast and mix, then gradually add in the warm milk and oil gradually. Add the onion and garlic, set the heat on medium heat and fry for about 5 minutes. Once the yeast has foamed and doubled in size, add salt, and half of the flour. You can use a cutter if you want them to all be regular but I don't mind a little bit of variation it adds to the homemade feel. Place on a greased cookie sheets or greased baking trays. Spinach recipes. You're currently on page 1 Page 2 Page 3 Next; Spinach & halloumi salad. Let the spinach soften in the heat, and then keep it on the heat till its completely cooked through. https://homemade-recipes.blogspot.com/2018/04/spinach-pies-recipe.html Brush lightly with a little milk, « Katayef b Kashta (Lebanese Cream Dessert), Lebanese Lemon Garlic Chicken and Potatoes. I love this unpretentious dish, really, because, despite its simplicity, it has a lot of flavor, and it completely embraces you, especially after a long day. I would not skip the pine nuts. The little bit of milk in the dough keeps it soft and if you don't have bread flour you can simply use plain flour, there really isn't that much difference. Stir well and leave for about 10 minutes until bubbles form at the surface. Sprinkle a few pieces of feta cheese on top of the spinach mixture. I love seeing all your recipe recreation! Homemade fatayer by far outshine any you might buy to go. Add ground cilantro and spinach and add stock. Set aside to macerate for 10 minutes, then squeeze the spinach of as much juice as possible. Dissolve the yeast and sugar in 1 cup of warm water (105-110 degrees F). You can also subscribe without commenting. I’m sure you are going to love it just as much as we all do! Then I add the lemon and sumac to the mix and always taste the mixture to make sure it is just right. Fill each dough round with enough spinach mixture to fill the dough but leave room around the edges to close the spinach pie. Add spinach and … Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it. Divide the mixture into 15 equal portions. In a cooking pot, add olive oil and heat for a moment. What I love about most of the Lebanese meals I make is how they’re made with simple inexpensive ingredients that are transformed to something so nourishing to feed a family! Remove to colander. Use a rolling pin to roll each dough round out so there are three sides. Add the frozen packs of spinach directly into the pan with the cooked beef. Make the fatayar: If using fresh spinach, sprinkle with the salt in a medium bowl. In Arabic, this dish is called Sabanekh w Riz – which translates to spinach and rice. Transfer the mixture in a deep bowl, add the feta cheese and walnuts, mix well. In a heavy bottomed saute pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden, remove and set aside. Such a recipe is the “Spinach and Chickpeas” from the Lebanese Cooking by Nita Mehta — the same cookbook I used to make my delicious Lebanese Cake. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good! However, it’s very traditional for us to eat it with Lebanese Rice. Cover the bowl with cling film or damp cloth and leave to rise in a warm place for at least 2 hours or until doubled in size. It can be therapeutic working with dough like this methodically and shaping them into neat little triangles. You can knead the dough in a food processor using the dough blade for 1-2 minutes. If you make any of our recipes let us know how it went via our Social Media platforms. Cover and refrigerate overnight. Squeeze and press out excess moisture using your hands and add to the spinach, Add the lemon juice, salt, seven spice, sumac and a little olive oil. I am using the sfeeha dough recipe as it is a little drier than the manakish dough though if you are doing a vegan version you don't have to use milk and can replace it with water. Transfer to a colander and lightly sprinkle with salt and … As the spinach wilts, it will thicken the broth for this stew. After 20 minutes, the mixture will thicken and the spinach will become tender. Add the flour to the bowl of a standing mixer fitted with a dough hook. I don't know why but I find it hard to find perfect little spinach fatayer outside, even from my favourite bakeries that do amazing cheese or meat ones. Lebanese Spinach Pie Recipe; Preparation Time: 90 Minutes Cooking Time: 25 Minutes Difficulty: Difficult: Rating: 10.0 / 10 (1 vote) Recipe Type: Veg. You can make spinach fatayer in different sizes but I like the little ones though they take more work. Flour the surface your working on. VERY low heat, just enough heat to warm it up. If using fresh spinach, head a large pan over medium heat and drizzle with about 1 tablespoon olive oil. Turn the mixer on low … Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Although, try to avoid self raising flour as it will make them too puffy and they won't hold their shape. 55 Items Magazine subscription – save 44% and get a cookbook of your choice Soups, pastries, frittatas and much more. This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. https://www.archanaskitchen.com/lebanese-spinach-triangle-pies They are very flavorful and blend so well with this meal. Add spinach to onion, then mix in oil and pomegranate. 4 cups chopped spinach Add spinach and cook just until wilted. Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. You can control how much chicken broth you add though depending on your preference and keep in mind that it will thicken as it sits. For frozen spinach… This is because you get enough filling to pastry ratio and although when I'm rushed I make the giant ones the size of a child's face (haha) it's always the little ones I crave and I think you should try and make these when you have a but of spare time to enjoy the whole process. Wash and roughly chop the spinach leaves. Drain in a colander for 1 hour. For lower carb options, try it with quinoa! Try this authentic Lebanese style Spinach stew made with simple inexpensive ingredients. You might even forget about the troubles of the world in your lemony spinach pie bubble. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories! Home » Recipes » Lebanese Spinach Fatayer Recipe. 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