In quarantine, we are all discovering a love for cooking, and it is one of the simplest plans. Cook fun and new dishes using spinach and zaatar to make traditional Arabic empanadas.
200 grams of frozen spinach
Juice of 1 lemon
1 teaspoon of Himalayan Fine Salt
100 grams of Zaatar
2 tablespoons of olive oil
400 grams of Wholemeal Rye Flour
200 ml of water
2 tablespoons of vegetable oil
15 grams of yeast
1 pinch of salt
Countertop wheat flour (so it won't stick)
How to do it:
1-In a ball add the oil, water and yeast. Mix and then add the flour and a pinch of salt. Once you have more or less mixed everything in the bowl we pass it to the top to knead well
2-We put a little of the wheat flour on the counter and we will have to knead for 3 or 4 minutes without stopping. We will see that we have finished when the dough is completely smooth, if it sticks a lot we put a little more flour and continue until it is smooth.
3-We let it rest for 1 hour.
4-While the dough rests, put the spinach in a bowl and add the lemon and salt and mix well.
5-In another bowl, mix the Zaatar with the olive oil.
6-We separate the dough into two large balls.
7-Roll out the dough with a rolling pin until you obtain a thin and short round layer for the empanadas the size of the mouth of a glass of water.
8-We put the ingredients on the rodendeles and bake them at 180C for 20 minutes. (In the image I have closed the spinach patties in a triangular shape, it is only an option)