Using oiled hands, transfer the dough to an oiled bowl. Then, add the lemon juice, salt, and the remaining 2 tablespoons of olive oil. © Copyright 2020 Meredith Corporation. Palestinian Spinach and Chickpea Stew (Sabanekh Bil Hummus) saveur.com Gene. © 2000 All rights reserved. Then, add the lemon juice, salt, and the remaining 2 tablespoons of olive oil. When the meat is done, add the spinach leaves either whole or coarsely chopped. Our 22 Best Crock Pot and Slow-Cooker Recipes. Add the salt and pepper and enough water to cover the meat. It can be eaten alone or in Pita bread. Itidal’s family owns land on these terraces, where they grow everything from aubergines to tomatoes, chickpeas, spinach, olives, oranges lemon and the list goes on. Sumac is a fruity, tangy spice made from dried, ground berries. Fasoulya Beyda - White beans cooked in tomato sauce and served with rice. Spread the spinach filling over half of each round, leaving a 1/2-inch border. Add more broth or water if the liquid evaporates. Palestinian Spinach and Chickpea Stew (Sabanekh Bil Hummus) saveur.com Gene. (You may need to add it in batches and wait for each batch to wilt.) On a lightly floured surface, roll each ball of dough to a 5-inch round. cumin seeds; 1 1⁄2 tsp. alpanasingh.com 2019 • site design by dbc brand. 1 cup plus 2 tablespoons all-purpose flour (plus more for dusting), ¼ cup plus 2 tablespoons extra-virgin olive oil, 10 ounce packages frozen spinach (thawed and squeezed dry). Stir in the spinach. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. The amount of time can vary according to the type and cut of meat you use; in Palestinian cooking, the meat is always cooked until it is very tender. This recipe contains extra-virgin olive oil, chickpeas, vegetable stock, fresh baby spinach, crusty bread and more. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously. ; Kafta harra - Kafta cooked in tomato sauce and potatoes. Traditionally grown spinach from the south of Bethlehem, with its delicate texture and flavour, renders this dish most special. Serve hot, with crusty bread, warm pita or white rice if desired. Stir in the spinach. It’s a warm and comforting dish featuring chickpeas spiced with cumin, coriander, garlic and allspice. 1⁄4 cup extra-virgin olive oil, divided; 1 medium yellow onion, finely chopped (2 cups) 1 1⁄2 tsp. It’s the perfect vessel to soak up all that lemony goodness. Once hot, add the onion and cook, stirring occasionally, until softened and slightly translucent, 10–12 minutes. One serving 163 cal, 16 gm carb, 9 gm fat, 1.4 gm sat fat, 4 gm protein, 3 gm fiber. Serve with vermicelli rice and wedges of lemon on the side. 1 medium yellow onion, finely chopped (2 cups), Two 15.5-oz. Meanwhile fry the crushed garlic cloves in one tbs olive oil and add to the stew while it is cooking. Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes. You can also go with plain rice, jasmine rice, or brown rice. cumin seeds; 1 1⁄2 tsp. What to serve with Lebanese Spinach Stew: Vermicelli rice is the classic pairing. It is available at Middle Eastern markets and online from penzeys.com. Add a whole can of chick peas to the stew, including the liquid. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Unlike the other stews I cook, the only spice I use for this stew is pepper so as not to interfere with the subtle flavour of the spinach. Ingredients. All Rights Reserved. Mix at medium speed until a soft, supple dough forms, about 10 minutes. Start by cooking the beef. ; Kafta b'thine - Kafta balls cooked with thine sauce and served with rice. Recipe, grocery list, and nutrition info for Palestinian Spinach and Chickpea Stew. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour. I have an entire step by step post on how to make the perfect vermicelli rice here. The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored with feta, as it is in the more common Greek spinach pies. Cook for 5–10 minutes, depending on how you like your spinach, then adjust the seasoning, adding more lemon juice or salt as desired. Salt and pepper the mixture. A squeeze of fresh lemon juice adds a bright finish. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb leg--it tends to dry out during slow cooking. Add the sumac and lemon juice and season with salt and pepper. Cover and cook until the chickpeas are plump and very tender, 30–35 minutes. “We have a modern life here but we also keep our traditions”, Itidal told me. Ingredients. coriander seeds; 4 medium … Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. Preheat the oven to 450° and line 2 baking sheets with parchment paper.