You will need:
Start by salting the spinach. Sprinkle the salt in-between the layers of the spinach and leave aside for 30 minutes. Slice or chop these ingredients: onion, green onion, cilantro, mint, spicy pepper if using. After 30 minutes, squeeze the spinach to remove excess water. Chop the spinach. Add all the ingredients to one bowl and taste for salt and pepper. Preheat your oven to 350F and roll out small/medium rounds of dough. Place a good amount of spinach filling and close the pasty by folding over three corners to create a triangle. I like to flip them over on the tray so they don't open. But if they do open, they're still delicious! These should bake for around 20-25 minutes or until they're golden crispy and fully cooked. Every oven is different. I do not put an egg wash or olive oil on them, it's not necessary. ENJOY!
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As with any Arab dish you can adjust to taste. The most important ingredients are the parsley, bulgur, tomato and green onion, seasoned with lemon, olive oil, salt. I mentioned in the video that in Homs they add cucumber and in Damascus they do not. Tabbouleh varies from place to place but it has to be filled with parsley and finely chopped. I add lettuce to my tabbouleh because it makes a bigger quantity but it's not an essential part of tabbouleh. It creates more volume for when you need to make a large tabbouleh for a large group of people.
I have to be honest, I did not like tabbouleh growing up. I realized it was because I do not like raw green onions. So I just make my own tabbouleh at home! To make the same tabbouleh in the video, you will need:
Start by washing the bulgur (the finest you can find, usually called Bulgur #1) and then place your diced tomatoes on top of the bulgur. The bulgur will soak up the tomato juices and infuse all that flavor. Next I washed and finely chopped the romaine lettuce. This lettuce has the best flavor for this salad (not the round ones). Save a few of the medium/small leaves for decorating later. The cucumber (if using) can come next. Finely chop like you see in the video. The parsley I prefer is the flat leaf Italian parsley but curly parsley will work well too. Wash well and dry well! You can put it through a salad spinner to dry it or wash it first thing and then lay it out over a towel to dry while you prep the rest of the ingredients. Arrange the parsley in a way that the leaves are together and the stems can be easily chopped off. You do not need the stems. Finely slice the leaves, trying not to slice more than once or twice. We do not want to bruise the parsley. Fresh mint is washed and sliced in the same way as the parsley. Lastly you assemble by mixing all of the ingredients: lettuce, cucumber, parsley, mint, bulgur + tomato, pomegranates. Drizzle olive oil (about 3-4 tablespoons) and lemon (for this amount I juiced 3 lemons). Pomegranate is totally optional but gives some extra sour flavor as well. Salt to taste. Please remember to have fun and taste as you go. Add or remove any of the above mentioned herbs. Green onions are fab (so I've heard) so add those too! Enjoy! |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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