فطائر السبانخ اللبنانية – بشكلين مختلفين رائعة | Libanesischer Spinat – ein unvergessliches Erlebnis

#lulu_kitchen_وصفات_لولو_كتشن #فطائر #فطائر_سهلة_وسريعة #فطائر_محشية #فطائر_بالسبانخ

المقادير :
عجينة العشر دقائق :
الخطوة الأولى :
٢ كوب طحين
١ كوب حليب فاتر
١ كوب ماء
٢ ملعقة ك خميرة فورية
٢ ملعقة ك سكر حبيبات
نتركهم ١٠ دقائق

الخطوة الثانية :
٣ اكواب طحين او حسب الحاجة
نصف ملعقة ك ملح
نصف كوب زيت زيتون او زيت نباتي
تعجن جيدا ونبدأ بتشكيلها فورا

الحشوة :
٥٠٠ غم سبانخ طازجة
١ كيلو من البصل
٣ ملاعق طعام سماق تركي
١ ملعقة ص سبع بهارات
ملح حسب الرغبة
٣ ملاعق سكب عصير ليمون حامض او حسب الرغبة
زيت زيتون

Zutaten:
Zehn-Minuten-Teig:
Der erste Schritt :
2 Tassen Mehl
1 Tasse lauwarme Milch
1 Tasse Wasser
2 Esslöffel Instanthefe
2 Esslöffel Kristallzucker
Lassen Sie sie 10 Minuten lang stehen

Der zweite Schritt:
3 Tassen Mehl oder nach Bedarf
Ein halber EssLöffel Salz
Eine halbe Tasse Olivenöl oder Pflanzenöl
Gut durchkneten und sofort mit der Formung beginnen

Füllung:
500 g frischer Spinat
1 Kilo Zwiebeln
3 Esslöffel türkischer Sumak
1 Esslöffel sieben Gewürze
Salz, nach Geschmack
3 große Esslöffel Zitronensaft, oder nach Wunsch
Olivenöl

Ingredients:
Ten-minute dough:
The first step :
2 cups flour
1 cup lukewarm milk
1 cup of water
2 tablespoons instant yeast
2 tablespoons granulated sugar
Let them stand for 10 minutes

The second step:
3 cups flour or as needed
Half a tablespoon of salt
Half a cup of olive or vegetable oil
Knead well and start shaping immediately

Filling:
500 g fresh spinach
1 kilo of onions
3 tablespoons Turkish sumac
1 tablespoon seven spices
Salt, to taste
3 large tablespoons lemon juice, or as desired
olive oil

Ingrédients:
Pâte de dix minutes :
Le premier pas :
2 tasses de farine
1 tasse de lait tiède
1 tasse d’eau
2 cuillères à soupe de levure instantanée
2 cuillères à soupe de sucre cristallisé Laissez-les reposer 10 minutes
La deuxième étape :
3 tasses de farine ou au besoin Une demi-cuillère à soupe de sel Une demi-tasse d’huile d’olive ou végétale Bien pétrir et commencer immédiatement à façonner Remplissage: 500 g d’épinards frais 1 kilo d’oignons 3 cuillères à soupe de sumac turc 1 cuillère à soupe de sept épices Sel, au goût 3 grosses cuillères à soupe de jus de citron, ou au choix huile d’olive

وصفات لولو lulu kitchen
لبنان
فطائر
سبانخ
وصفة
مأكولات لبنانية
طهي منزلي
طعام عربي
طهي
مذاق لذيذ
مطبخ لبناني تقليدي
تجربة طهي
مأكولات شرق أوسطية
فنون الطهي
طهي السبانخ
وصفات عربية
تحضير الطعام
تناول الطعام
طهي الفطائر
وجبة خفيفة
تذوق

Libanon
Fatayer
Spinat
Rezept
Libanesische Küche
Hausgemacht
Arabische Küche
Kochen
Leckerer Geschmack
Traditionelle libanesische Küche
Kocherfahrung
Ostmediterrane Küche
Kochkunst
Spinat kochen
Arabische Rezepte
Essenszubereitung
Essen
Fatayer kochen
Snack
Genießen

Enjoy all your time from Lulu’s Kitchen. Today we will be making together this delicious recipe that is famous in our country, Lebanon. Fatayer with spinach. Fatayer with spinach. I made it with 10-minute dough, so you can see how soft it is and suitable for this recipe.

There are many recipes that I wanted to try with you and they came out with me in a different way . The recipe can be made in two ways. I can make it stretched out

In Chinese. Here I made it in Chinese, but the dough comes out thick. You can thin it out. After the dough comes out better and more delicious, as you can see, the view speaks for itself.

And like this time, we definitely need recipes like this on the occasion of the holidays. Happy New Year. To everyone,

A new year, God willing, will pass with good health and safety for you. Come on, my beloved ones, let us go and see how we made this recipe that is not in shape. I have about 500 grams of fresh spinach here in my pocket. We buy them from the supermarket,

Pure cut, but you want to wash them. Of course, you can purify them. If they have any impurities, you will remove the impurities. And you clean them, then we soak them in water, as you can see. I open the bag and put them in the inside of the bowl in

Which I want to soak them. I put the spinach. This is the spinach we transferred. We are young girls. Now, I will definitely add salt to them. I will also add vinegar to them, because vinegar sterilizes all vegetables, and certainly salt, now that I added more salt. I will add salt and

Vinegar to them with cold water from the tap, as you can see. I will turn the water on them and let the water cover them one by one. I will soak them for about five minutes, and after five minutes, I will remove them from the bowl and wash them well.

Now that they have been soaked for about five minutes, we want to see how they will turn out. We clean them , not just by washing them and removing them from the water. I do not do it in this way. I remove them like this,

Because it is dirt, they are filled with dirt . If you do not see them with the naked eye, unless there is dirt in the spinach. In this way, I put them in a clean bowl every once in a while, until the dirt lies with the heel of the bowl,

As you can see. Now, shake it every little bit. Then I come back and put it in the clean bowl , and this method is done more than once, meaning not just once. Do you see how much dirt came out of them?

Surely, I mean, there was a pile of dirt in the bowl underneath. To avoid this thing, we must wash them several times in this way, just as I wash molokhiya, usually dry or green ones. I washed them about four or

Five times. I was sure that there was no more dirty water in them at all, and at that time I worked on them, and now we have reached the second stage, the cutting stage.

I will take a handful of the spinach. Surely, as you can see, the spinach is small, but we also have to cut it. I will cut it in a medium size, neither small nor large, and as we all know, spinach is good for cooking. Its size means it melts

, so we can’t make it a lot. Cutting it small in this way is a lot. It’s convenient every time. I take a handful, cut it, remove it, and put it in a second bowl . I’m going to take a second handful and return the pieces in this way.

Now, if you don’t want to work on them directly, and you want to separate them and cut them in this way, put them in tightly sealed bags. I sugarcoat them well, take the air out of them, and put them in the freezer. This is how we can store them in the freezer

Until we want to use them and how amazing they look like spinach after I chopped them. Now we want to go seasoning them. Now here I have a quantity of onions, about a kilogram, but this food needs a lot of sight. Now I

Will chop them and chop them. In the food processor, I peeled the onions in two pieces in this way so that I could control them with the food processor. Now I will chop them as much as I want, not too fine and

Not too coarse. Now, to season the spinach, I will put the onions that I chopped a while ago. Don’t tell me why the amount of onions is so much, because this is what the food wants. A lot of onions, and I have a few spoonfuls of salt according to taste,

Which you may like to add. I also have about two spoonfuls of Turkish heaven. This sumac is not very acidic. I will put two spoonfuls, I will add another spoonful, and I will also add a small spoonful of seven spices on top of them. A small spoonful,

I will also put about four spoonfuls of acid. Or five spoons of this size. This is the first spoon, and this is the second, third and fourth, and I will taste if it needs more acid. If you want to squeeze fresh lemon, but I don’t have fresh lime, that’s why I

Put in an artificial acid substitute. I mean, the amount of acid is up to you . I mean, how much acid do you like to put in? The second thing is, if you don’t want to put acid in yours, put lemon salt

Because now she wants to give us the juice of the acid. The lemon will not let her put a lot of juice in you. Put lemon acid if you want, because now, after a while, she wants to wither and die. I will put olive oil in you. You put regular vegetable oil

In you. You mix olive oil with vegetable oil, but it turns out better with olive oil. Now I will mix and see how it has reduced in size and the juices have drained. Do you

See this water that I put in for this reason? Let us filter them and put them in a strainer. I have a bowl with a strainer in the middle.

I will put a quantity before I start with the dough. Do you think it will be clear? Mashallah. The smell is not telling you. The smell is as if I am smelling the scent of pancakes. Wow, here I have two cups of flour. Wheat flour.

This is the first cup and this is the second. This dough is definitely the ten-minute dough. Now we will add two tablespoons of granulated sugar. I will also add two tablespoons of instant yeast, of course two tablespoons of food, and I have a cup of warm milk.

The milk must be warm, and I have a cup of plain water. I will mix them together until I have a homogeneous liquid, as you can see. This step will be the first. A stage for making the dough . Now that I have mixed all the ingredients well,

I will cover the bowl and leave it until it ferments. Here I have the mixture. You can see that it fermented well. We tested the yeast that it is valid. Now we will continue the remaining steps. I have three cups of flour.

White flour. I definitely will not put them all in, because every flour is different. Secondly, I will see how much I will need. I also have a spoonful of table salt. I will mix the dough well. As you can see, it has become very soft. I will add the rest of the flour,

And this is the rest of the flour I put on top of the dough, and now I have to mix with my hands. I gathered all the flour on the dough and we started mixing with our hands until it was too much for us. Soft cohesive dough

As you can see. This is a puff pastry tray. You want to make it with a glass tray or a puff pastry tray. Which tray do you want? It is stainless. We want to put a little oil in its heart

So that the dough does not burn. You can also put it on a sheet of butter if you have it, but I like to make it with puff pastry without a lot of butter paper. Oil, please, I removed

Some of them for the oil. I want to take half of the dough and spread it here in the tray. This dough is on top. This dough is on top . Do you see that I stretched it with my hands

As soft as you can see? I rolled out the dough. I will make holes like this with a fork so that when I want to put it in the oven, it won’t roll up with me. I drained the juices from the spinach well. The juices drained from the spinach well.

Add a lot of spinach to it and it turns out very good. Try it this way. It is delicious. Believe me, there is no difference between it and a small pie. Now we will make a little something. If we are left with some dough and a

Little filling , we also make small pies. I hope you enjoy how filling they are with the spinach. We also have spinach, now on a sheet of butter and a scrap of oil. We have too much oil. I can’t wait to get my dough with which I want to cover the tray.

It won’t affect it. We want to grease it. We had oil on the face. You see how it expands. You see how I spread it with ease. Now I will take it and put it on top of the spinach. Now I will turn the dough over. On the tray. In

The name of God, the Most Gracious, the Most Merciful. We want to sugarcoat the sides. It wo n’t matter if we see something coming out.

What should we do? We also want to go back and poke it with a fork so it doesn’t come out to me. Do you see how beautiful it looks? Now I don’t need to put oil or anything in it, because it’s oiled.

Now I want to make holes in it. It does not rise to the top when I bake it in the oven. I will definitely preheat the oven to the highest temperature, but put it in the oven. I want to turn the heat

On at 200 degrees until you see it turn red on the face. You will see that it is finished, softer and faster than when you made it small. Now we will put it in the oven. Now I have some dough and I have some stuffing as well

. I have a video of the sheet. He will see how I pinched the dough like this. This is the easiest way. This is the easiest way. The ovens do what they do and come back with a pinch. No, this is easier

. Now each unit I will roll it like this in this way. I spread it in flour. You see, I spread it in flour and put it here. The same thing. I will do it here. You take the size. What you are looking for now,

After I pinched it, I want to spread it. You see that for a while it will rise like this. With your hands, you can stretch it like this. Do you see how beautiful this method is? In the quick way, it rises as much as you want. You can stretch it. You

See that this is definitely not rising with flour . It is sticky because it is a soft dough. Do you see that I don’t want it as much? Stretch it out

, if you want. You can also extend the rolling pin. I will put an amount of spinach in its heart. It is an amount of spinach. I will never go near the edges. Plenty of it in its heart because it is very good. It will be stuffed with

Dry hands and I make it this way. See how it is like this. I don’t know if you think it is fine. If my finger is twisted, I will go back and wipe it because It doesn’t stick to the dough anymore. You see this,

And I go back to making the dough like this. And if you find that there is no sugar in the place, I also told you in the previous video. You put

Flour in your finger like this and it gets sugared. It gets sugared very easily. You see what a beautiful appearance the piece has, as if it came from the oven. You see that it looks out of shape. We don’t go back to making it again like that. I told you that the dough

Rises a lot quickly. Right now, I will put the filling in its core. I will prepare it for the filling. It is very good and sour. It must be acidic. Not too much. Too much sour. I mean, it should be acidic.

This is the spinach. We want to keep them away. We said about the sides and wipe our hands with kitchen paper towels. Leave it alone. I will make it drunk from this. I’m going to make it on the baking sheet . We do it in the same way,

But we don’t make it with letters like this. Like this, we make it with letters. What should we do with it folded in this way? I’ll show you how for sure. They will be larger than this. I made them this size because I want to miss them in the oven

You make it larger if you want to make it on a baking sheet or on soybeans. If you have soybeans at home and you want to bake these pies on it, you put the amount of spinach in this way.

I would like to make it this way. We want to put it on top of each other. Do you see how it is? In this way, we want to put it on top of each other and come back with a press again and place it here like this on Some of them

Are like this. Hey, I don’t make them this way. Why do you do them this way? Because I bake in the oven, you do them this way. They fall like this on the baking sheet and they get toasted very easily. There is nothing sweeter than this. They

Look like this. You see, look at the beauty. Look. It came out a little bit here because it wasn’t sugared. It’s soft and nothing better than this, and it’s crunchy on the outside. It is definitely soft on

The inside. Now we will leave it until it cools down and come back with cutting it. Here are two trays that came out. I have the rest of the dough

And the rest of the filling. Will I put them in the oven? Look at the beauty. Look at the beauty. Will you tell me that

They opened with you? I am right on the one who opened with me. Why, because I filled them so much, I want to get rid of the filling. I started to fill

The filling. What’s more, you’ve seen here, because there are many of them packaged that have not been opened. You see how sweet they are, but their smell is delicious and breaks the heart. And this is what we made, and what you can do on the baking sheet

Or on soy sauce. It’s really something wonderful, something delicious, other than the shape of the smell, it has filled the house. The taste is amazing, amazing, amazing. I can’t describe to you how much it is. They taste good , and now I will share with you the large, family-sized pie. You

See how amazing it is. It is truly wonderful. I always make it in this size. It is easy and easy . It does not take time. Because when you want to make them into small balls, you want them to sit in them while

The dough is finished. Roll it out and put it in the oven. Now, I will turn it over. Do you see something like this? Fino bread, wow wow wow, the smell is amazing, it splits the heart, and this is her heart too, and nothing is sweeter than

That. Look how soft it is like French bread. Do you see, and this is a plate of pie. The family pie is a family size. I mean, I’m not telling you , I have a saliva, and frankly, the smell encourages one to taste. I will

Taste. I want to taste with you. I will take this. It’s amazing, and now I will bring you a piece of it. How delicate it is, how soft it is. Do you see how tender it is? It ‘s amazing. It’s amazing. I will taste amazing

. You will definitely eat it. If you are making something and have leftover food, you can make this recipe. It is the recipe alongside the food. You can eat it alone as a side dish, and you can make them on happy occasions, at rest, and at weddings as well

. You want, God willing, not to see comfort and all your days to remain joyful. Yes, and now we are in the holiday season, so we need such recipes. We need something like this on the table,

And this is how my dears of my heart, we have reached the end of the video. I hope you like it, and if you like it, please give us a like, share, and Subscribe. Thank you very much for following, and see you in the video. New bye bye