SPINACH TRIANGLES (FATAYER SABANEGH)
A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!!
Provided by Lucy Mirabella Nino
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
- In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
- Melt butter in a small saucepan over low heat, and set aside.
- Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
- To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
- Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 18.4 g, Cholesterol 32.5 mg, Fat 16.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 8.6 g, Sodium 242.9 mg, Sugar 0.9 g
EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.
- Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.
- Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.
- For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.
- Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.
- Sprinkle with the sumac and serve.
EGYPTIAN SPINACH SOUP
This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a "certified" organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth.
Provided by Chef Kate
Categories Spinach
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan and saute the onion until soft.
- Add the turmeric and cook a further minute to let the spice warm through.
- Add the stock, scallions, rice, salt and pepper.
- Simmer gently for approximately 15 minutes until the rice is cooked.
- Do not overcook.
- Cut the spinach into chiffonade, add to pan and cook for another five minutes.
- To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
- To serve cold: Allow soup to cool, add yogurt and garlic and puree.
- NOTE: 1/4 to 1/2 teaspoon Madras curry powder can be substituted for the turmeric, depending on how fragrant you want your soup to be.
Nutrition Facts : Calories 194.3, Fat 7.5, SaturatedFat 2.7, Cholesterol 15.4, Sodium 329.1, Carbohydrate 22.8, Fiber 2.6, Sugar 7.7, Protein 10.3
EGYPTIAN STYLE SPINACH (SABANEK)
This is so good, especially on a cold winter day. Its a very hearty and savory dish. You could also add a squeeze of fresh lemon to bowl before serving, gives it a tangy flavor; and if you like heat, add a dash of red pepper hot sauce to bowl before serving as well. Enjoy!
Provided by cooking in cairo...
Categories Spinach
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
- Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
- Strain out meat and pour broth into a large bowl.
- In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
- Add tomato paste, all spices, and stir around until well coated.
- Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
- Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
- Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.
Nutrition Facts : Calories 201.6, Fat 13.6, SaturatedFat 6.7, Cholesterol 40.8, Sodium 380.1, Carbohydrate 11.5, Fiber 2.8, Sugar 4.8, Protein 9.9
EGYPTIAN MOLOKHEYA (GREEN SPINACH-LIKE SOUP)
This is a Middle Eastern classic, but I must say its made best by those in Egypt! Ask anyone you know from Egypt about this and see what they say. It's so yummy, seems a bit strange has almost a gelatinous texture and slimy in its consistency, but once you taste you'll be hooked! Remember, you can find find frozen molokheya in most Middle Eastern markets. The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute. Fresh is best, but I never found it fresh anywhere in USA. Frozen is just as delicious too, don't worry. Here in Egypt they cook this molokheya with rabbits, I have not been brave enough to try yet. Something about the thought of that cute little rabbit...LOL....Enjoy!
Provided by cooking in cairo...
Categories Whole Chicken
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
- Cover and cook until chicken tender approximately 1-2 hours.
- Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
- While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy) DO NOT COVER.
- Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
- Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan.
- Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
- Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations!
- Continue cooking on low heat for approximately 10 minutes, its ready to serve.
- To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice).
- Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
- *** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
Nutrition Facts : Calories 112.2, Fat 7.6, SaturatedFat 1.7, Cholesterol 21.5, Sodium 223.6, Carbohydrate 5.3, Fiber 1.1, Sugar 2.1, Protein 5.9
EGYPTIAN SPINACH STEW
This is one of my favorite comfort foods. i absolutely adore the density of the hummus alongside the silkiness of the spinach, popeye would be proud!
Provided by Rizan22
Categories Stew
Time 1h15m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak hummus in hot water for 30 minutes.
- in a pot heat 1 tbsp crisco, add onion, allspice, salt and pepper, sautÉ till translucent. stir in ground beef continue cook until meat is browned. drain hummus and add to pot, stir.
- cook for 2 minutes on medium then add 1/2 cup water. cook for approx another 10 minutes till hummus has softened a bit. add more water if needed.
- add tomato sauce cover and simmer for about 30 minutes till hummus is cooked. add spinach continue to simmer.
- in a separate pan add reserved tbsp crisco, garlic, cilantro a pinch more salt and pepper cook on medium till fragrant and garlic is just pink. add to the spinach mixture and more water just to cover, continue cooking on medium low for another 10 minutes.
- serve over rice.
- www.food4memories.com.
Nutrition Facts : Calories 186.9, Fat 10.4, SaturatedFat 3.2, Cholesterol 12.8, Sodium 406.6, Carbohydrate 15.7, Fiber 7, Sugar 3.8, Protein 12.2
FATAYER BI SABANEKH (LEBANESE SPINACH PIES)
A recipe for Fatayer bi Sabanekh (فطاير السبانخ, Lebanese Spinach Pies)! These little triangle-shaped pies are filled with a savory sumac-spiced spinach mixture and baked until golden.
Provided by Tara
Categories Bread
Time 1h55m
Number Of Ingredients 16
Steps:
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine, then let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Gradually stir in the oil, followed by the yeast with water until dough comes together.
- On a lightly greased surface, knead until smooth and elastic. Place in large bowl, cover, and let rest until doubled, 1-2 hours.
- Rinse the spinach and dry well to remove any moisture. Chop, place in a bowl, and toss with the 1 teaspoon salt.
- Using your hands, massage the salt into the spinach to coat thoroughly. Set aside for 10 minutes.
- Squeeze excess moisture out of the finely chopped onion and place in a large bowl. Add the sumac, paprika, and black pepper.
- Squeeze the rested spinach well to remove as much moisture as possible and place in the bowl with the onions. Toss to coat with the onions and spices.
- In a small bowl, whisk together the lemon juice, olive oil, and pomegranate molasses. Pour over the spinach mixture and toss to coat immediately before assembling. Adjust spices to taste.
- Preheat oven to 375˚F (190˚C). Line 2 baking sheets with parchment or lightly grease.
- Divide the rested dough in half, covering one half with a towel. On a large, lightly floured surface, roll half of the dough into a thin sheet about 1/8 inch (3 mm) thick. Use a 3 1/2 inch (9 cm) wide round cutter to cut out circles of dough.
- Place about 1 tablespoon of the filling in the center of each circle, being careful to not let it touch the edges. Top with a sprinkling of toasted pine nuts. Pull up three edges of the circle over the center of the filling and pinch well to seal. Place on prepared baking sheet and repeat with remaining circles and the other half of dough.
- Brush the tops of the assembled Fatayer with olive oil and bake in the preheated oven until golden, 15-20 minutes.
- Serve warm from the oven or at room temperature.
EGYPTIAN STYLE BAKED FISH (SANEYA SEMAAK)
This was first prepared by my friends husband, it was so good, I had to know how he did it. I made as below, changed his recipe alittle bit but is so so yummy. The orange does not make it sweet at all, rather gives it a smooth beautiful taste. Enjoy!
Provided by cooking in cairo...
Categories Egyptian
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
- Wash the fish well.
- Slice the fish into medium size slices. Not too thick or thin, up to you.
- Lay the fish slices in baking dish.
- Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
- Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
- Add all chopped vegetables, peppers, onions.
- Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
- Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
- Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
- ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!
Nutrition Facts : Calories 284.4, Fat 16.7, SaturatedFat 9.9, Cholesterol 82.2, Sodium 91.8, Carbohydrate 15.7, Fiber 4, Sugar 7.8, Protein 19.9
More about "egyptian style spinach sabanek food"
EGYPTIAN SPINACH AND CHICKPEA STEW - I LIVE TO FEED
From livetofeed.com
Servings 2Total Time 15 minsEstimated Reading Time 4 mins
SPINACH (SIPANIGH)- AN EGYPTIAN DISH - SUGAR & GARLIC
From sugarandgarlic.com
Estimated Reading Time 2 minsTotal Time 25 mins
EGYPTIAN SPINACH IN THE RASTA GARDEN FOR HIGH PROTEIN
From rastaseed.com
Author Medicine WomanEstimated Reading Time 3 mins
25 TEMPTING EGYPTIAN FOODS FOR ALL GOURMETS TO CHERISH ...
From flavorverse.com
Estimated Reading Time 6 mins
- Koshary/ Kushari – Authentic Egyptian Street Food. What is it: An authentic Egyptian street delicacy, prepared from a mixture of rice, lentils, and macaroni, having chickpeas and onions as a garnish.
- Ful or Foul Medames – Egyptian National Food. What is it: Also referred to as ful, this staple breakfast food primarily comprises of fava beans. There are diverse ways of eating it, as some may prefer it plain just by adding salt.
- Fattah – Typical Egyptian Food. What is it: A delicious delicacy, made with rice, bread crumbs and meat, seasoned with a spicy sauce of garlic and vinegar.
- Falafel or Taamia – A Popular Egyptian Appetizer. What is it: Deep-fried balls, having chickpeas and fava beans as its ingredients, garnished with pickled vegetables, salads, or hot sauces.
- Hummus – Tasty Egyptian Food. What is it: An Egyptian dip, prepared from chickpeas, with olive oil, tahini, salt, garlic, and lemon juice adding to its taste.
- Hawawshi – Traditional Egyptian Sandwich. What is it: Pita bread stuffed with minced meat, seasoned with a variety of ingredients like parsley, pepper, and onion.
- Salatit Zabadi – Egyptian Food for Kids. What is it: A classic, healthy after-school snack for kids made from a thick yogurt paste, cucumber slices, and garlic, tossed with olive oil and garnished with mint leaves.
- Egyptian Feta Cheese Omelet Roll – A Delicious Ramadan Dish. What is it: A tasty fusion of cheese, eggs, and milk, seasoned with chilies and black paper, making for a favorite pre-dawn dish eaten during the auspicious occasion of Ramadan.
- Fata – Egyptian Lamb and Bread Soup for Christmas. What is it: A traditional cuisine, eaten during Christmas, with lamb as its prime ingredient alongside bread, garlic, vinegar, pepper, and rice.
- Chicken Pane – A Mouthwatering Snack. What is it: A classic fusion prepared by mixing, marinating, and frying chicken and breadcrumbs (pane in French).
THE TOP 25 TYPES OF EGYPTIAN FOOD | EGYPTIAN CULTURE FOOD
From egypttoursportal.com
- Kushari. Kushari is a very delicious vegan dish from the legendary Egyptian culinary dating back to the early days of the Islamic era in Egypt. It consists of food consists of rice, lentils, onions, garlic, chickpeas, and tomato sauce.
- Ta’meya (Fava Beans and Falafel) The most famous Egyptian fast food; they are the main fast food in the Egyptian breakfast. The full (pronounced: fool) is made of fava beans.
- Ful. Ful is by far the most famous food in Egypt, eaten during breakfast by everyone in Egypt on daily basis. It is a vegan dish that is a great source of nutrition and is believed to have been cooked in ancient Egypt.
- Hawawshi (Egyptian Meat Pie) Hawashi is a delicious dish made of spiced ground beef cooked in a whole loaf of bread, either in a rotisserie oven or baked in a regular oven then served with a tasty sauce and salad.
- Shawerma. Shawerma is known to be not originally a native Egyptian dish, it became so due to Egypt being part of the Ottoman Empire. It is made of the meat mutton, turkey, beef, chicken, lamb, or veal cut into thin slices with parsley, chopped tomato, and onions then stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit then rolled in delicious bread.
- Kabab & Kofta (Grilled Meats) Kabab and Kofta are succulent grilled meat cubes and sheesh kebab, typically made out of veal or lamb, are usually served with bread and an assortment of green salads and dips, mostly tahini, baba ghanoush.
- Mulukhiya. Mulukhiya is made from the leaves of jute and plants, prepared by chopping the leaves with garlic and cooking it in an animal stock such as chicken, beef or rabbit, and served with rice or bread.
- Fatta. Fatta is usually prepared for festivities such as a woman’s first birth. It consists of rice and fried bread, covered in garlic and meat soup, and Large chunks of stewed beef.
- Roasted Stuffed Pigeons. Roasted stuffed pigeons are a very special dish as When it comes to stuffed food then Egyptian hammam "Pigeons" are by all measures the most delicious as they are stuffed with seasoned rice with meat then baked or grilled.
- Beserah. Beserah is an ideal meal for vegans as it is a simple delicacy made of creamy green puree prepared with parsley, leek, dill, beans, green pepper, spices, and fried onions on top.
SPINACH NAMUL (BLANCHED AND SEASONED KOREAN SPINACH) IS ...
From bonappetit.com
Author Hana Asbrink
EGYPTIAN SPINACH - ASIA SEEDS
From asiaseeds.com
Availability In stock
SPINACH PASTRIES (FATAYER SABANEKH) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
4.5/5 (4)Total Time 1 hr 30 minsCategory AppetisersCalories 130 per serving
EGYPTIAN SPINACH - COOKSINFO - COOKSINFO FOOD ENCYCLOPAEDIA
From cooksinfo.com
Calories 43 to 58Fat .3 gCarbohydrate 7.5 to 12.5 gProtein 4.5 to 5.6 g
23 EGYPTIAN RECIPES IDEAS | RECIPES, EGYPTIAN FOOD, COOKING
From pinterest.com
23 pins51 followers
22 TRADITIONAL EGYPTIAN FOODS TO TRY - MEDMUNCH
From medmunch.com
Estimated Reading Time 6 mins
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
EGYPTIAN - SPINACH (SABANEK) CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
FOOD OF EGYPT - EGYPTIAN RECIPES | RECIPES
From foodofegypt.com
EGYPTIAN SPINACH SEEDS | THE SEED COLLECTION
From theseedcollection.com.au
ARABIANSPINACH RECIPES
From tfrecipes.com
10 BEST EGYPTIAN SPICES CHICKEN RECIPES - YUMMLY
From yummly.com
MUSTARD GREENS RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES ...
From webetutorial.com
WHAT ARE SOME OF THE MOST POPULAR EGYPTIAN ... - SPICEOGRAPHY
From spiceography.com
EGYPTIAN STYLE SPINACH SABANEK RECIPES
From tfrecipes.com
EGYPTIAN RECIPES ARCHIVES - THE MEDITERRANEAN DISH
From themediterraneandish.com
EGYPTIAN SPINACH SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TFRECIPES - MAKE FOOD WITH LOVE
From tfrecipes.com
EGYPTIAN SPINACH SOUP - EATFRESH
From eatfresh.org
25 AUTHENTIC LEBANESE RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
THREE UNIQUE AND ATTRACTIVE DISHES MADE FROM COMMON SESBAN ...
From nem-vn.net
EGYPTIAN SPINACH - RECIPE - COOKS.COM
From cooks.com
EGYPTIAN STYLE SPINACH (SABANEK) RECIPE - FOOD.COM
From pinterest.com
6 REASONS WHY SPINACH IS A SUPERFOOD - HEALING PLANT FOODS
From healingplantfoods.com
EGYPTIAN RECIPES | ALLRECIPES
From allrecipes.com
EGYPTIAN SPINACH SIZE RECIPES
From tfrecipes.com
EGYPTIANTABILCH RECIPES
From tfrecipes.com
EGYPTIAN SPINACH | EDIBLE ALASKA
From ediblealaska.ediblecommunities.com
TOP 20 EGYPTIAN DISHES | TRADITIONAL EGYPTIAN FOOD ...
From cleopatraegypttours.com
HOW TO GROW EGYPTIAN SPINACH AKA MOLOKHIA - PLANT INSTRUCTIONS
From plantinstructions.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love