Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

Caprese Asparagus Salad

I still can’t believe it is finally summer time here in NY! And I’m absolutely loving it! I’ve been enjoying all of the summer side dishes, like this asparagus salad. Today, I’m sharing with you another favorite simple asparagus recipe: Caprese Asparagus Salad.

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

How Long to Bake Asparagus? 

About 10 to 15 minutes at 400 degrees. Here are some simple steps to to perfectly cook these green stalks:

  • Prep: Cut off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a foil or parchment paper-lined baking sheet.
  • Season:Toss the asparagus with olive oil and black pepper to coat. 
  • Bake: Bake at 400 degrees for about 10 minutes. Add cheese, bake for another 5 minutes. You know your Asparagus are ready, when the largest stem is fork tender. 
Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

Caprese Asparagus Salad

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is the answer!

Ingredients

  • 1 lb asparagus- stalks trimmed
  • 4 tbsp olive oil
  • salt to taste
  • 1 tsp Black pepper
  • 2 cups cherry tomatoes- halved
  • 1 1/2 cups shredded Mozzarella cheese
  • 2 tbsp Fresh basil- chopped
  • Balsamic glaze- for garnish

Instructions

    1. Preheat oven to 400 F.
    2. Line a baking pan with a foil and spray with non-stick cooking spray.
    3. Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan.
    4. Arrange the cherry tomatoes in a row on the other side of the pan. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    5. Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
    6. Place the sheet pan in the oven and cook for 10 minutes.
    7. Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese. I used Mozzarella balls cut into small pieces. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    8. Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.
    9. Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted.
    10. Add a coat of fresh basil over the tomatoes.
    11. Drizzle the balsamic glaze on top and serve.
    12. Enjoy!

Notes

Raspberry Balsamic Glaze is my favorite for this recipe, but any other regular balsamic glaze will work just fine.

 

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

This  Avocado Hummus Recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus Recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

 

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

Yield: 6
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 (15 oz) can chick peas, rinsed and drained
  • 2 medium ripe avocados , cored and peeled
  • 1/4 cup tahini paste
  • 1 large lemon- squeezed (about 4 tbsp)
  • 1 clove garlic , peeled
  • 3 tbsp olive oil for serving
  • 1 tsp salt or to taste
  • paprika powder for serving- optional

Instructions

    1. Rinse canned chickpeas under cool, running water. 
    2. Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
    3. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
    4. Scrape the sides and bottom of the food processor with a spoon and add avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
    5. If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
    6. Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
    7. Transfer avocado hummus to a serving plate. 
    8. Decorate with reserved whole chickpeas.
    9. Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
    10. Enjoy!

Notes

You can find my traditional Hummus recipe here!

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Spinach Lentil Soup with Lemon

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Quite simply, spinach lentil soup with lemon became my all-time favorite lentil soup especially during quarantine.  It was inspired by my Lebanese Lentil Soup with vegetables soup recipe. The only difference is that I substituted spinach with swish chard and left out potatoes.

                                  PREP COOK TOTAL 

Ingredients:

  • 8 cups water
  • 1 1/2 cups brown lentils – rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 heaping cups shredded spinach
  • 1 cup freshly squeezed lemon juice
  • 1 lemon- sliced round
  •  Salt to taste
  • 1 tbsp corn starch

Directions:

  1. Heat the oil in a large pot on medium heat.
  2. Add the olive oil, onions and salt. Lightly brown the onions, stirring frequently. 
  3. Add lentils and stir with browned onions for 1 minute. 
  4. Pour 8 cups of water.
  5. Increase the heat to high and bring just to a boil. 
  6. Reduce the heat to low and simmer, partially covered, until the lentils are tender, usually about 25 minutes.  
  7. Add carrots, cover the pot and cook for additional 15 mins.
  8. Uncover the pot and stir in the spinach and cook, uncovered, another 5 minutes.
  9. Add lemon slices.
  10. Pour lemon juice.
  11. In a small bowl, mix corn starch and 5 tbsp of warm water together and add to the pot.
  12. Continue to simmer for another 5 minutes. 
  13. Remove and discard lemon slices, as they tend to turn bitter if left for too long.
  14. Serve and add additional fresh squeezed lemon to taste.
  15. Enjoy!

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This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Vegetarian stuffed grape leaves is a mixture of short-grain rice tomatoes, parsley, mint, onions, lemon juice and olive oil. 

Vegetarian Stuffed Grape Leaves

Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, mint, onions, lemon juice and olive oil. Every culture makes vegetarian stuffed grape leaves differently, but this is the Lebanese recipe that I follow and it is awesome!

Vegetarian stuffed grape leaves make the healthiest snack or side dish. Use fresh grape leaves, if you have some, because they are more tender, but the jarred variety works fine. If you decide to use the jarred type, Orlando brand is my favorite. You can find them at any Mediterranean grocery store.

Vegetarian stuffed grape leaves is a mixture of short-grain rice tomatoes, parsley, mint, onions, lemon juice and olive oil. 

The freshly made stuffing mixture will be overly salty and sour (if you decide to taste), however after cooking and rolling the final product should come out just right!

Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, mint, onions, lemon juice and olive oil.

Vegetarian Stuffed Grape Leaves

Yield: 4
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 40 grape leaves (small-medium size)
  • 1 cup short-grain rice
  • 2 cups parsley- Finely chopped with stems removed
  • 2-3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint ( if available or dried)
  • 1 tbsp salt or to taste
  • 1 large lemon- squeezed
  • 3 tbsp olive oil
  • 1 large potato ( peeled- sliced into circles)

Instructions

TO MAKE THE STUFFING:

In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

TO PREPARE THE GRAPE LEAVES:

  1. Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
  2. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!
  3. Add one tbsp olive olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.

TO ROLL THE GRAPE LEAVES:

  1. Work with one grape leaf at a time, by adding one heaping table spoon of the mixture to the grape leaf; leaving 1 cm gap on each side.
  2. Fold both short edges first, 1/3rd of the way.
  3. Then roll the long edge from the top through the end of the leaf. (See step by step picture).
  4. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
  5. Place each rolled grape leaf in the bottom of the saucepan over the potatoes tightly side by side. You will form a few layers.
  6. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled grape leaves are almost covered.
  7. Add a small (microwave-safe) plate on top of the stuffed grape leaves, facing downwards and leave in pot while cooking. The plate will keep the grape leave rolls in one place holding them tightly together.
  8. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 25 minutes.

How to roll vegetarian stuffed grape leaves

TO SERVE:

  1. Let cool for a least half hour.
  2. Remove the the microwave-safe plate.
  3. Carefully take the grape leaves out one at a time and arrange them on your serving plate.
  4. Add slices of lemon and enjoy!
  5. Check out this other traditional vegetarian Lebanese dish!

Asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.

Asparagus Salad

A delicious colorful asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.  This asparagus salad is bursting with flavor! Best of all, it comes together In less than 10 minutes!

Asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.

Prep Time: 5 mins Cook Time: 5 mins   Yield: 4

Ingredients:

  • 1 lb asparagus – ends trimmed
  • 1 cup heirloom cherry tomatoes, halved
  • 8 ounce mozzarella balls
  • 2 tbs fresh mint leaves, minced
  • 1 tablespoon lemon zest
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1 tsp salt or to taste

Instructions:

  1. Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes.
  2. While asparagus is cooking, prepare the dressing by combining the garlic, salt, lemon juice, lemon zest, mint and olive oil in a small bowl. Set aside.
  3. Drain the asparagus and rinse with cold water to stop the cooking process.
  4. Place asparagus on platter and top with tomatoes and mozzarella balls.
  5. Drizzle with dressing and toss lightly.
  6. Enjoy!

Olive and cheese stuffed bread is made out of small bread rolls, each stuffed with mozzarella cheese and one pitted olive.

Olive and Cheese Stuffed Bread

The name of this recipe in Arabic translates to “beehive” in english. Olive and cheese stuffed bread is made out of small bread rolls, each stuffed with mozzarella cheese and one pitted olive. These small rolls are then placed on a round baking tray as close to each other as possible.

I use a 10 inch diameter baking tray, which makes around 30 small buns.

Olive and cheese beehive. Delicious Lebanese side dish or breakfast. Dough rolls stuffed with cheese and olives to form beehive shaped roll.

 

Ingredients:

For dough mixture:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1  tsp instant yeast
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • 1 cups milk (warm)

For the filling:

  • 5 mozzarella sticks (each one cut into small pieces – a total of 30 pieces)
  • Around 30 pitted olives

Directions:

To make the dough:

  1. In a large bowl with lid, add flour, salt, sugar, yeast and baking powder – Mix very well.
  2. Warm up the milk and add it to the flour mixture.
  3. Add the vegetable oil.
  4. Knead till the dough becomes smooth and soft.
  5. Roll it into a ball and cover it with 1 tbsp of olive oil.
  6. Cover the ball-shaped roll with a plastic wrap and cover the bowl with its lid.
  7. Stick the dough in the oven or keep it in a warm place covered with a thick towel for it to rise for 1.5 hours.

To Make the Bread Rolls:

  1. Once the dough rises, divide it into 30 small pieces.
  2. Using the palm of your hand flatten each individual dough ( I usually will flatten and fill one piece at a time, but you can consolidate tasks by flattening all pieces then filling and closing all pieces)
  3. Fill each piece of dough with cheese and an olive
  4. Pull up the sides of the rolled out dough and wrap around the filling, pinching it to close at the top. Using your palms roll out into smooth balls.
  5. Pre heat oven to 350 F.
  6. In greased 10 inch diameter tray, arrange the cheese and olives filled balls as close to each other as possible. (It will look like a beehive).
  7. Bake for about 25-30 minutes or until  lightly golden brown.
  8. Serve warm and enjoy!

 

 

 

Homemade Labneh Dip Recipe

Labneh is a very popular Lebanese yogurt cheese dip. It is basically made out of two ingredients, milk and Greek yogurt. To make Labneh, you first have to make your own yogurt.

Labneh- Lebanese yogurt cheese dip made out of milk and yogurt. This recipe includes making yogurt from scratch then transforming it to Labneh. #Labneh #Labnehdip #yogurt #yogurtcheese

 

Ingredients to make yogurt:

  • 1/2 gallon whole milk
  • 1/2 cup plain Greek yogurt

Directions for making yogurt:

  1. Pour milk into 3 quart pot with lid (don’t cover) and set over high heat- stir occasionally
  2. Bring milk to boil- stir frequently as the milk starts to heat to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
  3. Set the milk aside on a thick wrappable blanket or big towel ( Don’t move or disturb the pot until milk turns into yogurt)
  4. Let the milk cool until it’s just warm to touch prior to adding the Greek yogurt.  To determine if the milk is the right temperature you can either use a thermometer (112°F to 115°F), or the time-tested pinkie finger method.  Dip your pinkie finger in the warm milk and try to count off 10 seconds.  If you can tolerate the heat for 10 second, it’s time to add the yogurt.
  5. Thin the yogurt with milk by scooping out one cup of warm milk with a measuring cup and adding it to  the Greek yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
  6. Pour the thinned yogurt into the warm milk while whisking gently ( only a few whisks)
  7. Cover the pot with its lid and wrap the pot with a thick blanket; add another blanket on top too ( to keep the milk warm as it sets – ideally around 110°F)
  8. Wait for the the yogurt to set for at least 6 hours without touching it. ( I leave mine overnight)
  9. Mover the yogurt pot to the fridge
  10. Now you have yogurt!

To make Labneh:

  1. Line a colander with a linen cloth or several layers of cheese cloth
  2. Place the lined colander into another bowl. The second bowl severs as a drainage basin.  Make sure the colander sits in high in the bowl, leaving space for the drained fluid to collect below the colander.
  3. Pour the yogurt mixture into the lined colander.
  4. Cover gently with the overhang of the linen cloth
  5. Drain for 24 to 48 hours in the fridge.
  6. To serve, scoop Labneh into a serving a bowl, mix with 1/2 tsp salt or to taste in a bowl and top with extra virgin olive oil.
  7. Spread on a toast or eat with pita chips and enjoy!

Notes:

  1. Store Labneh in an air-tight container in the fridge.
  2. Always make sure the Labneh is topped with oil before storing.
Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast. Everyone makes Fattoush salad differently, but here is my recipe!

Fattoush Salad

There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Everyone makes Fattoush salad differently, but here is my recipe! 🙂 In my recipe I use broccoli because my boys love this little addition, however broccoli is not a typical Lebanese Fattoush ingredient. 

 

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast. Everyone makes Fattoush salad differently, but here is my recipe!

Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast. Everyone makes Fattoush salad differently, but here is my recipe!

Fattoush Salad

Yield: 6
Prep Time: 20 minutes
Total Time: 20 minutes

Fattoush salad combines tomatoes, cucumbers, parsley, radishes, and onions in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.

Ingredients

  • 2 loaves pita bread
  • 1 tsp Sumac 
  •  salt to taste (start with 1 tsp)
  • 1 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 heart of Romaine lettuce, chopped
  • 2 cucumbers, chopped (I like to use the mini cucumbers)
  • 4 tomatoes, chopped into medium-sized pieces
  • 1 small onion, chopped into thin pieces
  • 2 cups chopped parsley leaves, stems removed
  • 4 radishes ( cut into circles)
  • 1 cup chopped broccoli (optional)

Instructions

    1. Toast the pita bread in your toaster or bake it in the oven until it is crispy but not browned, this will take about 5 mins and let it cool.
    2. Break the pita bread into pieces and set aside.
    3. In a large mixing bowl, combine the chopped lettuce, cucumbers, tomatoes, onions, broccoli, radishes and parsley.
    4. Add salt, sumac, apple cider, balsamic vinegar and mix well.
    5. Add the oil and toss lightly.
    6. Finally, add the toasted pita bread and toss one more time.
    7. Enjoy! 🙂

Notes

Fattoush goes really well these dishes:

Lebanese Chicken and Rice

Mujadara

Baked Salmon


Mujadara

 I could not come up with an English translation for Mujadara. Some people have translated it by listing the main ingredients, but that does not do this dish justice!

With this four ingredients recipe: Lentils, rice, onions and salt; you can make a very healthy vegetarian meal. 

Growing up, I never really appreciated Mujadara, but thankfully I have smarter taste buds these days. 

Mujadara- Traditional Lebanese dish. #mujadara #vegetariandish #Lebanesefood #healthyfood #lentils

Serves: 5 people

Ingredients:

  • 1 cup small brown lentils
  • 5 cups water
  • 1/4 cup extra virgin olive oil
  • 2 large onions, chopped into small pieces
  • 1 tsp salt, more to taste
  • 1/4 cup long-grain rice

 

Instructions: 

  1. In large skillet over medium-high heat add oil, onions and salt.
  2. Stir frequently until onions turn dark brown – about 15 minutes. 
  3. Set aside.
  4.  In a medium-sized saucepan add lentils and water.
  5. Bring the water to a boil over high heat, and then reduce the heat, cover and simmer until the lentils are tender – about 30 mins. 
  6. Add the rice and the cooked onions to the lentils.
  7. Cover and bring back to a boil, stirring occasionally.
  8. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through – about 30 minutes. 
  9. Pour Mujadara into serving dishes while still hot.
  10. Serve the Mujadara hot or at room temperature with you favorite salad.
  11. Enjoy! 🙂

 

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach Pies

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

The pie filling is a combination of spinach and onions, seasoned with salt sumac. Sumac is the basic ingredient to this recipe. You can feel free to experiment with this recipe a bit, for example by adding some feta cheese to the filling if you want.

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach Pies

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ingredients

For the Dough

  •  3 cups all-purpose flour
  •  1 cup whole wheat flour
  • 1 cup warm milk (heat it in microwave for a 20 seconds or so)
  • 2 tsp sugar
  •  2 tsp active dry yeast  or one package active dry yeast
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil

For the Filling

  • 2 large onions – Cut into fine pieces
  • 1 tbsp salt
  • 2 lbs spinach – Chopped into small pieces
  • 1/4 cup sumac
  • 1/3 cup extra virgin olive oil

Instructions

    Preparing the Dough:

    1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
    2. In a large mixing bowl with a lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
    3. Pour in the yeast mixture and continue mixing until a soft dough forms.
    4. Continue kneading the dough until its feels elastic, smooth, and no longer sticks  to my hands, this step will take about 5 minutes.
    5. If after kneading, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and knead some more.
    6. Shape the whole dough into a round shaped dough.
    7. Pour 1 tbsp olive oil on dough and spread it so the whole top of the dough is covered with oil evenly.
    8. Cover the dough with a piece of seal plastic wrap and close the bowl with its lid.
    9. Wrap container with a large blanket and leave to rise for about 2 hours.

Prepare stuffing mixture:

  1. In a large bowl, add spinach, onions, salt, sumac and olive oil- mix well. The mixture will be overly salty and sour ( if you decided to taste), however after baking the final product should come out just right 😉

Preparing the pies:

    1. Preheat the oven to 350 ° F.
    2. Divide the dough in half, covering one half with a plastic wrap.
    3. On your counter top or your working area, sprinkle some flour and roll the first half of the dough until thin ( about 1/16 to 1/8 of an inch).
    4. Use a 6 inch wide circle cutter to cut out the dough into circles (glass cups work great).
    5. Add 1 tablespoon filling in the center of each circle.
    6. Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinch two sides of each circle together and bringing the third edge a bit up to the center to close.
    7. Arrange the stuffed pies in a single layer onto a baking tray sprayed with cooking oil.
    8. Bake until golden, 15-20 minutes.
    9. Repeat the process with the remaining circles and the remainder of the dough.
    10. Let cool, serve and enjoy! 🙂                                 

Notes

Any leftover spinach pies can be stored in an airtight container in the fridge for around a week, or can be frozen for about 2-3 months.

 

How to make pinach pies fatayer

 

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