Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Ajeen (dough). | 2. Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre. | 3. Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid. | 4. Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water). | 5. Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor. | 6. Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours. | 7. Filling. | 8. Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume. | 9. Filling: | 10. Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry. | 11. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside. | 12. Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles. | 13. Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape. | 14. Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal). | 15. Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	5	cups		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1	tablespoon		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
vegetable oil	3/4	cup		1409.37	0.0	0.0	163.5
spinach	1 1/2	1/2		49.5	8.775	4.95	0.675
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
onion	3		chopped	180.0	42.03	4.95	0.45
salt	1	teaspoon		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
sumac	2	tablespoons	ground	-	-	-	-
vegetable oil	1/4	cup		1409.37	0.0	0.0	163.5
pomegranate juice	1	tablespoon	thickened	8.4038	2.0434	0.0233	0.0451

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.