Ramadan 101: Day 28

These Spinach-stuffed Bread Triangles, which I teach in my "Bread for Beginners" class series are perfect for sohoor, the pre-dawn breakfast during Ramadan. I love to make them in large batches so that I can defrost them, and enjoy them often. They taste great with eggs and tahini sauce, but also make a good accompaniment to soup, or served in place of dinner rolls in the evening. Even though I like to enjoy them during Ramadan, their history actually has to do with the Lenten fast in the areas of Syria and Lebannon. These type of breads, called Fatayer, are typically served with cheese. Since Orthodox Christians abstain from dairy and meat during Lent, they can't be eaten, so a spinach version was developed. You can try using some feta cheese instead or alongside the spinach if you like. You can also fill the triangles with ground beef or leftover beans for a delicious snack. Enjoy the recipe and join me tomorrow for pictures of the Egyptian Embassy! RECIPE: From: Arabian Delights: Recipes and Princely Entertaining Ideas from the Arabian Peninsula "font-size:85%;"> Spinach Triangles (Fatayer bil Sabanikh) Fatayer are tender bread triangles that can be stuffed with a variety of ingredients. They can be found in bakeries, streetside stalls, and home kitchens. They are a delightful snack to enjoy anytime but are served as special appetizers for holiday occasions as well. Ingredients: For the bread:

• 1 tablespoon active dry yeast 2 cups unbleached, all-purpose flour 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon salt

For the filling:

• 1 cup frozen chopped spinach, thawed and drained well
• 1 grated onion, drained well
• Juice of 1 lemon
• 2 tablespoons fresh mint, chopped
• 2 tablespoons extra-virgin olive oil
• Salt, to taste Preparation:
• To make dough, combine yeast with 1/4 cup tepid water in a large mixing bowl.
• Add flour, 1 teaspoon olive oil, and salt. Mix until blended.
• Add 1/3 cup water, a little at a time, until dough is smooth.
• Turn dough out onto a lightly floured work surface.
• Knead dough until it is smooth and elastic (5 to 10 minutes).
• Oil another large bowl with remaining teaspoon of olive oil.
• Place dough in bowl and turn to coat with olive oil.
• Cover with a kitchen cloth and let rise in a warm place for 1 hour, or until doubled.
• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or grease with butter or oil.
• Take dough out of the bowl and place on a lightly floured work surface.
• Lightly dust the top of the dough and a rolling pin with flour.
• Roll out the dough to approximately 1/8-inch thickness.
• Cut out 24 (3-inch) circles from the dough (the floured rim of a glass can be used for this).
• To make filling, combine all of the stuffing ingredients in a medium bowl.
• Stir to incorporate all ingredients well.
• Fill each dough circle with 1 scant teaspoon of filling.
• Fill a small bowl with water and keep it next to the dough.
• Dip your fingers in the water and wet the outer edges of the dough circle.
• Fold the bottom half of the circle up to the middle.
• Pinch in the top two sides of the circle to form a triangle.
• If the dough does not seal easily, use more water to coat the edges.
• Place 12 triangles on each cookie sheet, leaving space between each one.
• Bake on the center rack for 20 to 30 minutes, until golden brown, making sure not to open the oven during the first 10 minutes of baking. Serve warm.
• Makes about 2 dozen. Tip: If you are making the fatayer in advance, allow them to cool before storing them in an airtight container. They can be frozen for up to one month.