How to make spinach stew _ Sofrat hadhramia

🔹Three tablespoons of powdered milk.

🔹Three cups of flour.

🔹A teaspoon of salt.

🔹Two teaspoons of instant yeast.

🔹An egg.

🔹A tablespoon of sugar.

🔹A quarter cup of corn oil.

🔹A cup of warm water.

🔹A quarter teaspoon of black pepper.

🔹A large chopped onion.

🔹Half a kilo of chopped spinach.

🔹Three tablespoons of olive oil.

🔹A tablespoon of sumac.

🔹A quarter cup of lemon juice.

🔹Half a teaspoon of salt.

🔹A quarter teaspoon of chili pepper.

🔹Put two cups of flour, sugar, milk, salt, oil, yeast and egg in the mixer bowl.

🔹Attach the dough hook and stir until the mixture becomes like breadcrumbs.

🔹Add water and knead until you get a smooth dough, adding more flour if needed.

🔹Cut the dough into small balls and place them in a greased tray and wipe them with oil.

🔹Cover and leave them in a warm place for 15 to 20 minutes.

🔹Place the spinach in a wide pot and stir it over medium heat until it wilts, then drain the spinach well and place it in a bowl.

🔹Add the onion, lemon juice, oil, salt, sumac, pepper and chili.

🔹Preheat the oven to 190 degrees Celsius and bring a wide tray with short edges.

🔹Spread the dough a little to become a medium-sized circle and place a tablespoon of the filling in the middle and close it in a triangle shape and place it spaced apart in the tray.

🔹Cover and leave it to rest for fifteen minutes and bake for 12 to 15 minutes until it turns golden.

🔹1 kg of washed fresh spinach.

🔹1/2 kg of diced beef.

🔹2 cardamom seeds.

🔹1 chopped onion.

🔹2 cups of tomato juice.

🔹3 cloves of minced garlic.

🔹1/4 cup of chopped green coriander.

🔹A pinch of salt and black pepper - as desired-.

🔹1 cup of cooked chickpeas (boiled).

🔹Boil the meat in a suitable pot with cardamom and onion.

🔹Remove the meat from the broth, add the tomato juice and continue boiling.

🔹Add the spinach cut into small pieces to the broth.

🔹Return the meat to the spinach mixture.

🔹Chop the green coriander with the garlic and add it to the spinach.

🔹Continue cooking for another five minutes.

🔹2 stalks of chopped green onions with leaves.

🔹A bunch of fresh spinach.

🔹Half a cup of chopped parsley.

🔹A medium red bell pepper, thinly sliced ​​or chopped.

🔹A hot pepper, thinly sliced ​​or chopped.

🔹Two cups of sliced ​​mushrooms.

🔹Half a cup of liquid cream.

🔹Ten large eggs.

🔹Half a cup of cottage cheese.

🔹A tablespoon of mustard paste.

🔹Four tablespoons of melted butter.

🔹A teaspoon of salt.

🔹A cup of grated cheddar cheese.

🔹A quarter teaspoon of black pepper.

🔹Bring a medium-sized oven dish suitable for serving.

🔹Fix the middle rack in the oven and heat the oven to 180 degrees Celsius.

🔹Wash the spinach well, then chop it finely and place the spinach in the oven dish.

🔹Add onions, peppers, parsley, sweet peppers and mushrooms.

🔹Put eggs, cheese, cream, mustard paste, pepper, butter and salt in a deep dish.

🔹Beat eggs using a hand whisk for a minute or two until combined with the rest of the ingredients.

🔹Pour egg mixture over vegetables in dish and sprinkle with grated cheese.

🔹Bake spinach tray for 20 to 25 minutes until set and golden.

🔹Remove spinach tray from oven and let cool, then serve.