Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, swiss chard fatayer/pies. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fatayer with Swiss chard and feta cheese are healthy and so scrumptious. A nice handy snack to reach out to, anywhere and anytime of the day. Fatayer are middle eastern hand pies popular in the Levantine region and certain Arab countries.
Swiss Chard Fatayer/pies is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Swiss Chard Fatayer/pies is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have swiss chard fatayer/pies using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Swiss Chard Fatayer/pies:
- Take For the dough
- Prepare Dough: see manoushe recipe (see recipe)
- Prepare Filling
- Take swiss chard, rinsed very well and chopped (you can replace with spinach)
- Make ready big onion, chopped
- Make ready sumac
- Take pomegranate molasses
- Take lemon juice
- Get Salt
- Make ready olive oil
- Get or to taste: ground allspice, cinnamon, black pepper, paprika
Fatayers are a quintessential street food in both countries, sold from bakeries that make them throughout the morning; they are also served in restaurants as part of a mezze spread. These little Lebanese spinach pies-or fatayar-are a beloved Lebanese treat. The dough can be Love spinach fatayers so much and have been getting some serious practice with them here in Beirut. Two more things: - Swiss Chard could replace spinach filling or mixed with it - Thyme added to the.
Steps to make Swiss Chard Fatayer/pies:
- Prepare the dough as mentioned in this recipe https://cookpad.com/uk/recipes/9141341
- Or use any other basic dough that you prefer
- Preheat the oven to 180 degrees
- Mix all the filling ingredients: the chard, sumac, pomegranate molasses, lemon juice, chopped onion, salt, olive oil, cinnamon powder, paprika, allspice, black pepper
- (Btw you can have the filling as a salad, it’s so tasty just like that)
- Shape the dough into small balls, roll each ball, put one tablespoon of the filling in the middle of the dough
- You fold the longest sides into each other to have a triangle then close the bottom in to join it all together
- Place the triangles in a baking tray (brush the bottom with oil if it’s sticky) and brush their top with vegetable oil for a golden crispy top
- If the oven is too, they’ll take around 10 minutes. Enjoy it with swiss chard moutabbal https://cookpad.com/uk/recipes/13128930
Peruvian Swiss Chard Pie. by: Carlos C. This is an adaptation of a tradition Italian-Peruvian Swiss chard pie called pastel de acelga. It's also known as tarta pascualina in other Latin American countries, like Argentina and Uruguay. Pancetta, White Bean and Swiss Chard Pot Pies From The Smitten Kitchen Cookbook. The pancetta, while adding a lovely, smoky base, can be omitted to make this vegetarian.
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