For the dough
500 g of flour (white or a mix a half white and half whole wheat flour`)
1tbsp salt
1 teasp yeast
For the stuffing
1 kg of spinach
2 onions, chopped fine
2 tbsp sumac
1 tomato, diced fine
salt and pepper
1tbsp salt
1 teasp yeast
For the stuffing
1 kg of spinach
2 onions, chopped fine
2 tbsp sumac
1 tomato, diced fine
salt and pepper
Knead the flour with enough water to form a dough, add the salt and the yeast (dissolved in tepid water). Leave to rest for and hour.
To prepare the filling, chop finely the spinach, rub the onion with sumac, and add to the spinach and tomato.
Season to taste with salt.
Roll the dough thin, cut in circles (less than 10 cm), and put a tbsp of stuffing in the center of a circle (try to have the stuffing with the least juice possible).
Close from 3 sides, to form a triangle, and put each pie in a baking tray.
Cook in a hot oven, at 180 C for ten minutes or until golden, leave to cool and serve cold.
To prepare the filling, chop finely the spinach, rub the onion with sumac, and add to the spinach and tomato.
Season to taste with salt.
Roll the dough thin, cut in circles (less than 10 cm), and put a tbsp of stuffing in the center of a circle (try to have the stuffing with the least juice possible).
Close from 3 sides, to form a triangle, and put each pie in a baking tray.
Cook in a hot oven, at 180 C for ten minutes or until golden, leave to cool and serve cold.
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