Sabanah, or Syrian spinach pastries, are a delightful treat that perfectly balances savory and flaky. These crescent-shaped pockets of goodness are filled with a vibrant mixture of spinach, herbs, and spices, all encased in a delicate, buttery pastry. Originating in Syrian cuisine, Sabanah offers a unique flavor profile that's both comforting and exciting, making them perfect for a casual snack, an appetizer at a gathering, or even a satisfying light meal. Their versatility extends to their adaptability; you can adjust the filling to your preferences, adding feta cheese, pine nuts, or other spices to create your own signature Sabanah.
The irresistible aroma of baking Sabanah alone is enough to entice anyone, but the taste? Unforgettable. This recipe provides a clear, easy-to-follow guide, even for beginner bakers. Ready to embark on a culinary journey to the heart of Syria? Let's get started with the step-by-step instructions below!
Tools Needed
- Gloves
- Knife
- Cutting board
- Colander
- Panini maker (optional)
- Oven
Ingredients
- Spinach: 1 pound
- Green onions: 1 cup
- Spicy green pepper (or chili flakes/paste)
- Cilantro
- Mint: 1-2 tablespoons (optional)
- Pomegranate molasses
- Walnuts
- Dried mint
- Olive oil
- Sumac
- Onion: 1/4
- Salt: 2 heaping teaspoons
- Dough
Step-by-Step Instructions
Step 1. Prepare the Spinach and Filling
- Wash and salt the spinach to draw out moisture. Let it sit for about 15 minutes.
- Remove the root end and the tough green tops. Peel the outer layer for a cleaner look.
- Finely chop the green onions and spicy pepper. If not using fresh pepper, use chili flakes or paste.
- Chop the cilantro and roughly chop the spinach after squeezing out excess water.
- Combine the chopped green onions, spicy pepper, cilantro, mint (if using), and roughly chopped spinach in a bowl.
- Add chopped onion, dried mint, and sumac to the mixture.
- Add chopped walnuts, olive oil, and pomegranate molasses. Mix well and let the flavors marinate.
Step 2. Assemble the Sabanah
- Roll out the dough thinly and add a spoonful of the filling to each piece.
- Fold the dough to create a triangle shape.
Step 3. Bake the Sabanah
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes, until golden brown. Optionally brush with olive oil after baking.
Step 4. Enhance Crispness (Optional)
- For extra crispiness and visual appeal, you can press the baked pastries using a panini maker.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- Chill onions before chopping to prevent crying.
- Squeeze out as much water from the spinach as possible to prevent soggy filling.
- The flavor of the Sabanah intensifies after a day, so leftovers are even better!
Nutrition
- Fat: 20-30g
- Carbs: 50-60g
- Protein: 10-15g
FAQs
1. Can I use frozen spinach?
Yes! Just make sure to thaw and squeeze out as much excess water as possible before adding it to the filling. Excess water will make the pastry soggy.
2. What can I substitute for the phyllo dough?
You can try using puff pastry as a substitute, though the texture will be slightly different. Puff pastry tends to be richer and flakier than phyllo.
With their delightful blend of flavors and textures, these Syrian spinach pastries are sure to become a new favorite in your kitchen. From the simple preparation to the satisfying results, making Sabanah is a rewarding culinary experience. Enjoy the delicious taste of Syria, one golden-brown pastry at a time!