These triangular pastries have remained unchanged for centuries. Variations of this would have been made in the Levant region at the time of the crusades. In the days when everyone baked their own bread, the home cook would make enough dough for the whole week’s worth of bread and these savory pastries. Fillings vary hugely from spinach or chard, to mushroom, cheese, or lamb, and can be spiked with spices or be quite plain. The same dough is used for small crescent-shaped pastries, called “samboosak,” which are often fried; the triangular ones are baked.
– For the pastry.
– 2 envelopes (¼oz each) active dry yeast.
– 3½ cups all-purpose flour.
– 1 tsp salt.
– 2 tbsp olive oil.
– For the filling.
– 2lb (900g) spinach, stems discarded, rinsed, and drained in a colander.
– 1 pomegranate.
– 3 tbsp olive oil.
– 1 onion, finely grated or very finely chopped.
– 2 garlic cloves, finely chopped.
– ¾ cup pine nuts.
– ¾ cup walnuts.
– 1 tsp ground sumac (optional).
– juice of 1½ lemons.
– salt and freshly ground black pepper.
Step 2: Chop the spinach leaves and squeeze dry. Remove the seeds from the pomegranate (see tip on p36), and put in a bowl with the juice. Heat the oil in a heavy pan over medium-low heat. Add the onion and cook for 3–5 minutes until soft. Push to one side of the pan. Add the garlic, pine nuts, and walnuts. Increase the heat to medium and cook the garlic and nuts until golden brown. Mix the nuts into the onion mixture, and reduce the heat. Add the spinach and cook for 2–3 minutes until wilted. Add the sumac (if using), pomegranate seeds, and lemon juice. Check the seasoning. Remove from the heat and set aside.
Step 3: Preheat the oven to 375°F (190°C). Break off the pieces of dough and form into 25–30 equal-sized balls. Roll into thin discs on a floured work surface. Put a teaspoon of filling in the center of each disc (don’t include too much liquid). Bring up the sides of the dough to form a three-sided packet, pinch the edges together firmly, and place on an oiled baking sheet. Bake in the oven for 5 minutes, then reduce the temperature to 350°F (180°C). Bake for 15 minutes longer.
Note : Fatayer bisabanikh Spinach pastries