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Spinach Pastries (Fatayer)

Spinach pastries as taught to me by my mom. A winter comfort food for many and totally vegetarian/vegan.

Course Appetizer

Cuisine Arabic

Keyword Spinach Fatayer, Spinach Pastry, Spinach Pie

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Proofing Time 1 hour hour

Total Time 1 hour hour 38 minutes minutes

Servings 30 pieces

Equipment

• Stand Mixer preferred

Ingredients

Dough Ingredients

• 1/4 cup warm water
• 2 TBSP instant yeast
• 6 cups flour
• 2 TBSP Sugar
• 1.5 TBSP Salt
• 1 tsp baking soda
• 2 cups warm water
• 1/3 cup olive oil

Filling Ingredients

• 5 KGs fresh spinach washed and chopped after washing it made 20 cups
• 4 TSP Salt
• 2 Cups diced onions
• 4 TBSP Sumac
• 1/2 cup olive oil
• 1 TBSP Lemon juice
• 1 TSP Shatta optional or more to taste

Instructions

Spinach Prep

• Fill the bowl with a solution of 1 cup vinegar to 4 parts water, then add a tablespoon of salt. Soak your greens: Let the greens sit in the solution for two to five minutes, then remove.
• Rinse off the mixture thoroughly with cold water either in a colander or the basket of a salad spinner.
• Allow to dry complete before you chop.

Dough

• Mix in water and sugar and allow to sit for 10 minutes until foam forms.
• In a bowl of a stand mixer, mix the dry ingredients (flour, sugar, salt, and baking soda).
• Add the yeast and olive oil and allow to mix.
• Meanwhile gradually add in the water till the dough forms.
• If the dough doesn't reach desired consistency (see video), add water 1 TBSP at a time.
• Once the dough forms, knead by hand for a minute, shape into a ball and cover to proof for one hour.
• Once the dough has activated, punch down and shape into smaller balls.
• I made 30 balls out of this recipe, 50 grams each which made large sized fatayer, for smaller ones go for 25 grams per ball.
• One by one flatten into discs and scoop in filling (Details below).
• Fold in at a third, and then the opposite third, finally tuck in from the bottom. (See video for shaping technique)
• Repeat for all and place on a well oiled baking pan.
• Bake in a preheated oven at 220 degrees for 7 minutes or until tops are nicely golden.

Filling

• For the filling I like to season with salt and let it sit for 10 minutes. This will allow excess water to drain.
• Mix the onions with sumac and then add into the spinach mixture.
• Add lemon juice and mix.
• If you would like to add Shatta, mix it in at this point.
• Mix all ingredients, and taste to ensure that you like the flavor. Adjust accordingly.

Video

Notes

The post Spinach Pastries (Fatayer) appeared first on Lara Abdulhadi.

The post Pita Bread appeared first on Lara Abdulhadi.

The post Sandwich Rolls appeared first on Lara Abdulhadi.

I recommend you use a cheese cake pan for this recipe with wax or parchment paper in the base. It will make it easy to remove without losing shape, and will not stick to the bottom or sides.

Ingredients

• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 3 cups flour
• ½ cup milk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup vegetable oil (don’t use olive oil for this recipe it will provide a strong after taste)
• Approximately 1 cup zabadi bil qishta yogurt. 180 grams serving – best to use at room temperature
• Additional milk for brushing

Filling

The filling is up to your liking. You can do cheese and parsley. You can do cream cheese. You can do a mix. Personally, we do the below, beaten in a hand mixer until it comes together.

• 2 cups halloumi shredded
• ½ cup creamy feta
• ¼ cup cream cheese softened
• Salt to taste depending on your feta and halloumi

Directions

• Mix sugar, yeast, and milk. Set aside until it bubbles.
• Sift the flour, salt, and baking powder. Add to your mixing bowl or stand mixer.
• Once the yeast bubbles add it to the flour mixture and mix.
• Add the yogurt and oil and mix until dough comes together. It will be slightly sticky but won’t leave residue on your finger when removed.
• If you the dough is dry add a tablespoon of milk.
• Cover and let it rest for 30 minutes. Meanwhile you can use this time do work on your filling.
• Preheat your oven to 180 degrees.
• Once the dough has risen, cut it into equal size balls, and flatten.
• Add some of the mixture, and pinch together to seal and form in a ball.
• Place them in your cheese cake pan and try to get them close to each other so that there are no or very little spaces in between.
• Brush the tops with milk. You can garnish with sesame seeds or keep as-is.
• Bake until tops are golden.
• ENJOY!

The post Beehive Buns appeared first on Lara Abdulhadi.

Ingredients:

• 2 teaspoons active dry yeast
• 1 ½ tablespoons granulated sugar
• ½ cup warm water to activate the yeast
• ¾ cup warm water for the dough
• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt

Directions:

• Mix ½ cup water with yeast and sugar, set aside and let it proof around 10 minutes.
• In a bowl sieve through the flour and salt, create a well, and when the yeast mixture is ready add it and start mixing using a dough hook, gradually add the water to the mixture until the dough comes together.
• When I made this recipe I had to add an additional tablespoon, it’s important to add the water gradually until you get the consistency you want. It needs to be smooth and elastic, I let it run on the mixer for 10 minutes then kneaded it by hand 5 to 6 times allowing it to form a ball.
• Lightly coat your bowl with vegetable oil, and cover allowing it to double in size. I let mine sit for 4 hours, fluffier inside.
• Punch down dough, knead once and then let it sit for 5 minutes.
• Once ready on a floured counter top cut dough into equal amounts and roll them in a ball.
• Using your palm flatten down each ball, then using a floured finger make a hole in the middle to form a ring. Repeat with all and let them rest for 5 minutes.
• Meanwhile, preheat oven to 220 degrees and bring a pot of water to boil.
• Once the water is boiled drop the bagels two at a time maximum, and allow them to boil until they float, flip them and let them boil for a few more seconds and take them out.
• If you want to add flavored toppings now is a good time, some people add egg wash, I find it easier to take them straight out of boiled water and into a plate of my choice of toppings.
• Repeat with all, then bake for 12 – 15 minutes until golden.
• Enjoy with cream cheese and chives, peanut butter & jelly, or even Labaneh and mint.

For toppings, I like:

• Toasted Sesame
• Poppy seeds & Onion Powder
• Onion & Garlic Powder

Or you can have them plain, cause their so fluffy there is really nothing plain about a homemade bagel.

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The post Easy Homemade Bagels appeared first on Lara Abdulhadi.

Ingredients

For the Dough

• 2 1/2 Cups Warm Water
• 1 TBSP Instant Yeast
• 1 TBSP Sugar
• 6 Cups Flour
• ¼ Cup Olive Oil

For the Kaak

• 1 Cup Warm Milk
• 1 Cup Toasted Sesame Seeds

Directions 

• Mix water, instant yeast, and sugar – set aside until yeast proofs 5 to 10 mins
• Add in sieved 6 Cups Flour with 1 TBSP Salt to the yeast mixture
• Then add 1/4 cup olive oil
• Mix all ingredients in mixed in a dough hook until dough comes together and then let it run for additional 5 minutes
• Place dough ball in a bowl brushed with olive oil and cover in warm place until doubled in size. The best results I found for fluffiness was 3 hours.
• Cut into balls and let them rest for 20-30 minutes.
• Using a rolling pin, take one ball at a time, keeping the remaining covered, flatter, then roll with your fingers tightly.
• Roll gently back and forth to taper end. Shape and cover for 20 minutes.
• Stretch the dough a few times without breaking the connecting ring and cover for another 15 minutes.
• Finally, place the dough in warm milk and then toasted sesame mixture and place on baking sheet.
• Bake until golden at 220°

The post Homemade Kaak appeared first on Lara Abdulhadi.

Ingredients:

• 3 cups flour
• 1 cup boiling water
• 1 TBSP salt
• 2 TBSP Veg Oil

Dough Directions:

• Add all ingredients to your mixer using a dough hook.
• Allow them to mix until a tender ball forms, if it’s too dry add water one tbsp. at a time.
• Allow the door to rest for 10 minutes then get to work.

Saj Directions:

• Cut your dough into small pieces and shape them into balls.
• Flatten them using your palm, then using a rolling pin roll until then enough that you can see your fingers through it.
• Tip: Lift and turn the dough frequently as you roll to make sure the dough isn’t sticking to your counter. Sprinkle with a little extra flour if it’s starting to stick.
• Place it on your upside down wok or iron skillet and flip once bubbles form.
• Keep cooked saj breads covered with a clean dishtowel while cooking any remaining breads.
• Tip: If making saj for sandwiches only cook one side, cooking both sides will give it a nice crunch that is ideal for dipping.

The post Homemade Saj Bread appeared first on Lara Abdulhadi.

Tender, chewy freshly made naan, an Indian flatbread, is delicious on its own or served with your favorite curry.

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Naan Bread

Easy naan bread recipe using a skillet.

It's made extra soft and tender with yogurt and eggs.

Eat plain or brush with butter or ghee.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Proofing Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Equipment

• Stand Mixer.

Ingredients

• 2 tsp dry active yeast
• 1 tsp sugar
• 1/2 cup warm water
• 2 – 3 cups flour
• 1 tsp salt
• 1/4 cup olive oil
• 1/3 cup zabadi bil quishta
• 1 large egg

Instructions

• Mix yeast, sugar and water until bubbly and frothy.
• Mix 2 cups of flour with the other ingredients in the stand mixer until well incorporated.
• Add in the yeast mixture. and mix.
• Gradually add in the flour mixture. You want the dough to come together. It will be sticky, and that's perfect.
• Cover and allow to proof for one hour.
• Cut the dough into equal balls and flatten into desired shape. They can be round or oval.
• Cook in a skillet on medium high until it bubbles and flip.
• Make sure to cover breads with a kitchen towel so they remain tender.
• You can brush them with butter, garnish them with herbs, or a mixture of melted butter, garlic, and parsley.

Notes

The post Naan Bread appeared first on Lara Abdulhadi.