A Middle Eastern baked good enjoyed and made throughout the Levant. Today I’m introducing one type of stuffing, spinach. You can also stuff the dough with cheese, fresh za’atar (which I’ve shared before), potatoes, and meat. It’s so versatile and delicious.
Ingredients
Dough ingredients
- 6 cups all purpose flour
- 1/2 cup wheat flour
- 1 tbs salt
- 1 tbs yeast
- 1/4 tsp sugar
- 1/3 cup olive oil
- 1/2 cup warm milk
- 3 cups warm water
- Spinach filling
- 4 bunches of spinach chopped
- 2 medium onions chopped
- 3 tbs sumac
- Salt, black pepper and citric acid to taste
- Lots of salt for squeezing water out of spinach
- Extra Olive oil for baking
- start by blooming the yeast in 1/2 a cup of water + sugar
Instructions
- Mix the flours well with 1 tablespoon of salt, make a well in the middle add 1 tablespoon of yeast and 1/2 cup of milk, start adding 3 cups of water gradually as you knead with your hands, add the oil midway and keep working the dough until you form a ball. The dough will be on the softer side not too dense, oil a large enough bowl cover and keep in a warm place for 2 hours it should double in size.
- Find the rest in the comments.
- ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️.