Mini fatayer scales down the Lebanese spinach triangle pastry into small, bite-sized pieces. The filling, seasoned with pomegranate molasses, comes in pieces small enough for children to hold and eat easily.
Knead the flour with the yeast, olive oil, salt and lukewarm water into a smooth dough, cover and let it rise.
Squeeze the finely chopped spinach with your hands to remove excess water, then mix it with the chopped onion, pomegranate molasses and sumac.
Divide the risen dough into small rounds, roll each thin, place a little spinach filling in the centre and pinch the three edges together into small triangles.
Bake the fatayer on a parchment-lined tray in an oven preheated to 190°C until golden.
Be sure to squeeze the chopped spinach dry with your hands; otherwise the filling turns watery and softens the dough. Allergens: contains wheat (gluten).
Ispanağı yeterince sıkmadan harcı hazırladım, üçgenler kapanırken kenarlar hafif yırtıldı ve fırında bir kısmı açıldı. Bir dahaki sefere elimle daha uzun süre sıkarak fazla suyu almaya çalışacağım.
Haklısınız, ıspanağın suyunu tam almak bu tarifte en kritik adım; sıktıktan sonra bir kâğıt havluyla bir kez daha bastırmanızı öneririm.
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