- 1 kg flour
- 1 tablespoon active dried yeast
- 1/2 cup oil
- 1 kg spinach
- 2 onions
- 2 tablespoons lemon juice
- 2½ cups oil
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.
Recipe from “Egyptian Cooking: A Practical Guide” by Samia Abdennour
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