Spinach and Cheese Sambousek, Lebanese Spinach and Cheese Ghughras

• Produce

  • 1 tsp Garlic
  • 1/2 cup Onions
  • 1 cup Spinach

• Baking & Spices

  • 1 cup Plain flour
  • 1 Plain flour
  • 2 Salt

• Oils & Vinegars

  • 1 Oil
  • 2 2/3 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tbsp Walnuts, roasted and chopped

• Dairy

  • 1/2 cup Feta cheese

• Other

  • 1/2 tsp Baharat powder

Found on tarladalal.com

Description

Ingredients

• 1 cup plain flour (maida)
• salt to taste
• 2 tbsp oil
• 1 cup blanched and chopped spinach (palak)
• 1/2 cup crumbled feta cheese
• 2 tsp oil
• 1/2 cup chopped onions
• 1 tsp finely chopped garlic (lehsun)
• 1/2 tsp baharat powder
• salt to taste
• 2 tbsp roasted and chopped walnuts (akhrot)
• plain flour (maida) for rolling
• oil for deep-frying

Directions

• For the doughCombine all the ingredients in a deep bowl, mix well and knead into semi-stiff dough using enough water.For spinach and cheese mixture1. Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.Add the spinach, baharat powder and salt, mix well and cook on a medium flame for 3 minutes.Transfer the mixture in a deep bowl, add the feta cheese and walnuts, mix well. Divide the mixture into 15 equal portions. Keep aside.How to proceedDivide the dough into 15 equal portions and roll a portion of the dough into a 100 mm. (4) diameter circle using a little plain flour for rolling.Place a portion of spinach and cheese mixture in the centre. Fold it over to make a semi-circle. Seal the ends completely using a little water.Twist the edges.Repeat for the remaining dough circles and stuffing to make 14 more sambousek.Heat the oil in a deep non-stick kadhai and deep-fry, a few sambousek at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately.