A favorite street food in Lebanon, these spinach-filled triangular pastries can serve as an appetizer or accompany a main course.
Preparation Time
1 hr 30 mins
Cooking Time
15 mins
Total Time
1 hr 45 mins
Calories
131 Calories
Recipe Instructions
Step 1
Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
Step 2
Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.
Step 3
In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
Step 4
Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
Ingredients
3 cups whole wheat flour
2 tablespoons olive oil
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh basil leaves
4 cloves garlic, finely chopped
2 medium onions, finely chopped
3 pounds fresh spinach, rinsed and stems removed
1.5 teaspoons salt
1.5 teaspoons white sugar
0.75 teaspoon garlic salt
1.5 teaspoons active dry yeast
0.66666668653488 cup lemon juice
1.25 cups warm water (110 degrees F to 115 degrees F)
