| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Arab |
|
1 |
Servings |
INGREDIENTS
| 7 |
c |
Bread flour |
| 1/2 |
c |
Olive oil |
| 1 |
ts |
Dry yeast |
| 1 1/2 |
ts |
Salt |
|
|
Cold water |
| 2 |
lb |
Fresh spinach |
| 3/4 |
c |
Olive oil |
| 1 |
c |
Chopped onions |
| 1 |
c |
Pine nuts or walnuts |
|
|
Lemon juice |
|
|
Powdered ground sumac |
|
|
Salt and pepper |
|
|
Cinnamon |
INSTRUCTIONS
PASTRY
FILLING
>From Food from the Arab World
Here is another good dish for meatless days. Lebanese cooks often put these
pastries on large round tin trays and carry the trays to the bakery to be
cooked. The steady, intense heat bf the commercial oven produces a light
and crisp pastry.
Pastry: Dissolve yeast in a tablespoon of tepid water. Stir in olive oil
and the flour mixed with salt. Add enough cold water to make a stiff dough.
Cover and let stand 30 minutes. Roll out on floured board to quarter inch
thickness. Cut in circles with biscuit cutter. Put a tablespoon of filling
on each pastry. Fold over in a triangular shape and press edges together
firmly. Place on well oiled baking sheet and bake in hot oven until very
lightly browned. Pinch each pastry open slightly and sprinkle the exposed
filling with a few drops of lemon juice. Serve with lemon wedges.
Filling: Wash spinach. Shake to dry. Chop finely. Mix with other
ingredients, adding enough lemon juice and sumac to give a pleasantly sharp
tang. Fills about 50 turnovers.
Posted to JEWISH-FOOD digest V97 #026 by Daniella De Picciotto
<daniela@dialdata.com.br> on Jan 22, 1997.
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