🇱🇧 Lebanon
Fatayer Sabanekh
In Lebanon the spinach fatayer is judged by its pinch: three seams that must not open in the oven, and a filling sour enough to make you blink.
🔪 Prep: 45 min🔥 Cook: 20 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
A splash of pomegranate molasses and toasted pine nuts in the filling; the dough rolled tissue-thin.
Ingredients
- 500 gflour
- 7 ginstant yeast
- 500 gspinach, chopped
- 2 onions, finely diced
- 2 tbspsumac
- 2 tbsppomegranate molasses
- 40 gpine nuts, toasted
- 2 lemons
- 100 mlolive oil
Method
- 1
Knead a soft oil-enriched dough and let it rest an hour.
- 2
Salt the spinach, squeeze it dry, then mix with onion, sumac, lemon, molasses, pine nuts, and oil.
- 3
Cut thin rounds, fill, and pinch into tight three-cornered parcels.
- 4
Bake at 220°C until golden underneath; brush with olive oil while hot.
- 5
Serve warm or room temperature — they travel to every picnic and iftar.
🍽 On your table
How this dish looks served for 6