Sabanikhiyat: Spinach Turnovers
Ingredient:
- Pastry (See Below)
- 1 kg Spinach
- 2 onions, chopped very fine
- 2 tablespoons lemon juice
- 2 1/2 cups oil
- salt
Instructions:
Rinse spinach leaves, sprinkle with salt, and rub to extract juice.
Rinse again, shake off moisture, then chop very finely. Add chopped
onions, lemon juice and 2 cups of oil. Mix thoroughly.
On a floured surface, roll out dough thinly and cut into rounds
about 10 cms in diameter. Place a spoonful of spinach in the center of
each round, wet the edges with water and lift the pastry on three
sides and press together to form a pyramid. Lightly brush with oil,
place on greased oven tray and bake in preheated moderate oven until
the dough is crisp and golden.
Making the Pastry
- 1 kg best quality flour
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1/2 cup ghee or melted butter
- 1/2 cup oil
- salt
Instructions:
Cream yeast with sugar in warm water and leave
to bubble in warm place. Sift flour with salt and add years and enough
water to form a soft dough. Kneed thoroughly, beating to allow plenty of
air to penetrate the dough.
Cut up the dough into balls the size of small
marbles. Combine ghee or melted butter with oil. Take on ball at a time,
dip fingertips in oil mixture and spread dough thinly by and on smooth,
greased surface. Re-roll and spread again 2-3 times, moistening fingers
in oil each time. Flatten out into squares on greased tin and allow to
rise for about one hour before using.
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