Sambousek Sabanekh (Fried/Baked Spinach Turnover)

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Olive oil: Adds richness to the dough and is used for cooking the filling.

Water: Helps to bring the dough together and achieve the right consistency.

Spinach: The main ingredient for the filling, providing a fresh and nutritious element.

Onion: Adds sweetness and depth of flavor to the filling.

Sumac: A tangy spice that gives the filling a unique and vibrant flavor.

Black pepper: Adds a hint of heat and enhances the overall flavor of the filling.

When preparing the dough for Sambousek Sabanekh, ensure that you knead it thoroughly for about 5 minutes. This helps develop the gluten in the flour, resulting in a more elastic and smooth dough. Additionally, when rolling out the dough into thin circles, aim for an even thickness to ensure uniform cooking, whether you choose to bake or fry the turnovers.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for both frying and baking.

• warm water - Substitute with milk: Milk can make the dough richer and more tender.

• fresh spinach - Substitute with frozen spinach: Frozen spinach is convenient and already chopped, just make sure to thaw and drain it well.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle complexity to the filling.

• sumac - Substitute with lemon zest: Lemon zest can provide a similar tangy flavor, though it lacks the deep red color of sumac.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat.

• Allow the sambousek to cool completely before storing. This prevents condensation, which can make the turnovers soggy.
• Place the cooled turnovers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to regain crispiness.
• For freezing, arrange the cooled sambousek on a baking sheet in a single layer. Freeze until solid, about 2 hours.
• Transfer the frozen turnovers to a freezer-safe bag or container. Label with the date and contents.
• Freeze for up to 3 months. When ready to eat, bake directly from frozen at 375°F (190°C) for 25-30 minutes, or until heated through and golden brown.
• Avoid microwaving to reheat, as it can make the dough chewy and less crisp.

• Preheat your oven to 350°F (175°C). Place the Sambousek Sabanekh on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the crust is crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the turnovers for about 8-10 minutes. This will help maintain their crispiness without drying them out.

• If you prefer using a microwave, place the spinach turnovers on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• For an air fryer, preheat it to 350°F (175°C). Place the Sambousek Sabanekh in a single layer in the basket and heat for 5-7 minutes. This method will help retain their crispy texture.

• If you have a skillet, you can reheat them on the stovetop. Heat a small amount of olive oil in the skillet over medium heat. Place the turnovers in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.

• Mixing bowl: Used to combine the flour, salt, olive oil, and warm water to form the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Used to measure the salt, olive oil, sumac, and black pepper.

• Wooden spoon: Handy for mixing the dough ingredients together.

• Clean kitchen towel: Used to cover the dough while it rests.

• Knife: Necessary for finely chopping the onion and fresh spinach.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Frying pan: Used to cook the onion and spinach filling.

• Spatula: Useful for stirring the filling as it cooks.

• Rolling pin: Essential for rolling out the dough into thin circles.

• Baking sheet: Needed if you choose to bake the turnovers.

• Parchment paper: Optional, but helpful for lining the baking sheet to prevent sticking.

• Deep frying pan: Required if you decide to fry the turnovers.

• Tongs: Useful for flipping and removing the turnovers from the hot oil.

• Cooling rack: Ideal for letting the turnovers cool after baking or frying.

Prepare the filling: Cook the spinach mixture ahead of time and store it in the fridge. This way, you can quickly assemble the turnovers when ready.

Use a food processor: Quickly chop the spinach and onion using a food processor to save time on prep work.

Pre-made dough: Use store-bought dough if you're in a hurry. It cuts down on the time needed to make and rest the dough.

Batch cooking: Double the recipe and freeze half of the turnovers for a quick meal later.