spinach
cooking salt
Chop off the roots, fan out and rinse under running tap till free
from grit. Spinach has a very strong taste, and to some people, it has the effect of setting their teeth on edge. An easy way to modify the taste is to chop the spinach coarsely, sprinkle with cooking salt and rub. The spinach will thus lose some of its juice. Rinse again.
Sabanikhiyat (Turnovers, With Spinach Filling) - Samia Abden
PASTRY ===========================
1 Kg flour
1 T active yeast, dried
1/2 c oil
FILLING ==========================
1 Kg spinach
2 onions
2 T lemon juice
2 1/2 c oil
salt
Cream yeast in warm water and leave to bubble in warm place. Sift
flour with salt, add yeast, 1/2 cup oil and enough water to give dough a stiff consistency. Knead thoroughly, and allow to rise in warm place for 1 hour. Rinse spinach leaves and drain thoroughly in colander, then chop finely.
Sprinkle with salt and rub, squeezing out the juice. Rinse, and pat dry.
Chop onion very fine, sprinkle with salt, rub, rinse, then add to
spinach. Stir in lemon juice and 2 cups oil and mix thoroughly. Roll out dough thinly and cut out in round shapes about 10 cms in diameter. Place a spoonful of spinach in center of each round, wet the edges with water and lift the pastry on three sides and press together to form pyramid. Lightly brush with oil and bake in preheated moderate oven for 15 - 20 minutes, until crisp and golden.
Sakay
In a 1-pint bowl:
Combine: 1/2 cup CRUSHED RED PEPPER
1 Tbs. GROUND GINGER
2 cloves GARLIC, crushed.
Add 4 Tbs. OIL or enough to make a mush.
Place 1 to 2 Tbs. Sakay in tiny butter dishes or pass in a bowl.
|
