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Vegan Spinach Palestinian Pies: Fatayer Sabanegh (Spinach Triangles) فطاير سبانخ 12/14/2011

Posted by vegetariancooking in Appetizers, Main Dishes.
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INGREDIENTS: This quantity will make 50-70 depending on the diameter of the cutter.


3 cups Flour 00 (can be substituted for all-purpose flour)

2 cups organic pastry flour (can be substituted for all-purpose or cake or whole wheat flour)

1 Tablespoon of dry yeast

1 Tablespoon sugar

1 Tablespoon salt

3/4 cup oil (canola, or olive oil)

1 1/2 cups water


1 lb of frozen chopped spinach (14 oz bag is fine) – Fresh if available .

1 lb of frozen collard greens (or spinach)

4 medium onions (about 12 oz.)

1/4 cup sumac

1 teaspoon paprika

pinch of cayenne (optional)

1 Tablespoon salt

1/2 teaspoon black pepper

1/3 cup pine nuts (optional)

Dressing for the stuffing:

1/4 cup lemon juice (bottled is OK)

1/4 cup extra-virgin olive oil

1 or 2 Tablespoons pomegranate molasses (optional)


Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the flour (or flours, if using more than one type) in a mixer fitted with the dough hook or by hand. When the yeast has bubbled, add it to the flour mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stuffing.
Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry.
Chop the onions very fine and place them in a bowl. Mix in all the spices.
Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stuffing is too wet, it will open up the turnovers.
Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you can’t make them that thin, it is OK, just don’t make them too thick (no more than than 1/8in)
Cut rounds with a 4 in. cookie cutter and start spreading one tablespoon of stuffing on each fatayer.
Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350F. for about 15 to 20 minutes or until the top and bottoms are golden.
Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.

Vegan Palestinian Snack 12/14/2011

Posted by vegetariancooking in Appetizers, Snacks.
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Try expanding on the amazingly popular Palestinian snack of Za-atar bread!  Next time you heat up yours, top it with mint leaves, sliced onion, tomato, cucumber, and dark oiled olives…from Palestine of course!

Roz bil Halib ( rise pudding ) 12/04/2011

Posted by vegetariancooking in Sweets.
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4 cups soymilk or lowfat milk.
1/3 cup short grain rice (known here as Egyptian rice) washed.
1/4 cup sugar.

qaimar mixture:
2 Tablespoons rose water.
1 teaspoon vanilla extract.
2 Tablespoons corn starch.
3 Tablespoons qaimar (optional) (you can replace it with cream).

Chopped pistachios,toasted.

1)In a large pan mix milk, rice, sugar, bring to boil then reduce the heat, let it

simmer for 1 1/2 hour.

2)After the mixture is thickens stir in qaimar mixture .

3)Spoon the mixture to 5 dishes,topped with pistachios, serve it warm or cold .

Treasures of Palestine: Sweet Umm Ali أم علي 12/01/2011

Posted by vegetariancooking in Sweets.
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Ingredients :

10oz cooked puff pastry
1/4-1/2 cup pistachio nuts, chopped
1/4-1/2 cup flaked almonds, toasted
2 tablespoons lemon juice
1 cup milk
3/4 cup sugar
a pinch of cinnamon
1 egg, beaten
2 teaspoons rose water
1 cup light cream


Grease a round, glass baking dish, and preheat the oven to 375° F. Crumble the pastry into the dish and mix with the nuts and lemon juice.

Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden

Torture = Seeing sweets from Gaza without tasting them! 12/01/2011

Posted by vegetariancooking in Sweets.
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A mix of Palestinian Sweets from Gaza.

Palestine Terrorist’s Arabic Salad 12/01/2011

Posted by vegetariancooking in Salads.
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– Tomatoes
– Cucumbers
– Green Onions
– Lemons
– Salt
– Olive Oil


1. Dice tomatoes and cucumber. 

2. Finely chop the green onions.

3. Add Olive Oil, lemon juice and salt to taste.

Palestinian woman making Taboon Bread 12/01/2011

Posted by vegetariancooking in Breads.
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Figs, Palestine, Dayr al-Qassi 12/01/2011

Posted by vegetariancooking in Snacks.
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Al-zawiya market – Gaza city 12/01/2011

Posted by vegetariancooking in Uncategorized.
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al-Bassa Olive and turnip pickles 12/01/2011

Posted by vegetariancooking in Appetizers.
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