Recipe: Flavorful Swiss_chard_pastry... Shuabiat_bie_selek

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Swiss_chard_pastry... Shuabiat_bie_selek

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We hope you got benefit from reading it, now let's go back to swiss_chard_pastry... shuabiat_bie_selek recipe. You can have swiss_chard_pastry... shuabiat_bie_selek using 16 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Swiss_chard_pastry... Shuabiat_bie_selek:

You need 1 kg of Swiss chard leaves.
You need 2 of big onions.
Provide tablespoons of sumac.
Provide 1 tablespoon of salt.
Take 120 ml of or 1/2 a cup of pomegranate molasses.
Prepare 4 tablespoons of olive oil.
Provide 1/4 cup of raisins.
You need 1/4 cup of walnuts.
Use 2 tablespoons of sesame (optional).
Prepare of Shuabiat's dough :.
Provide 6 cups of flour.
Provide 1 teaspoon of salt.
Take 1 1/2 tablespoon of sugar.
You need 1/4 cup of corn oil.
Use 3 cups of water or as needed.
Prepare as needed of Corn oil for rolling the dough.

Steps to make Swiss_chard_pastry... Shuabiat_bie_selek:

The filling : chop Swiss chard leaves coarsely.
Finley chop the onions.
Mix together the Swiss chard, onions adding the salt, sumac, and 3 spoons from the pomegranate molasses. Add raisins (optional)..
Mix together and leave in a colander for about 2 hours or until all water has drained.
Add to the mixture the rest of pomegranate molasses. Walnuts and sesame are optional.
Mix well together once more.
Dough preparation : add sugar,salt and half the amount of warm water in a bowl. Mixing well, add oil,gradually add in the flour and knead. Add the rest of the water as you require a cohesive and soft dough..
Brush the dough with oil,leaving for 30mins. Cut dough into small balls. Leave aside for 10 minutes..
Spread each ball in oil. Roll out the dough in a circular shape..
Put about 1 tablespoon of the filling at the centre of the circle.
Closing the 3 sides together.
Place on a baking tray (add sesame on top, optional).
Bake on 200 degrees for about 20 minutes, or untill the dough is golden brown. It is served,hot or cold..
Made by: Tala Odaymat.