Denise, Fatayer Sbanikh

Hi Denise
I have a recipe for fatayer sbanikh. If you don't mind, I'll just give you the recipe for the filling because the khoubiz is a long process to write, if you already have it. If not, I'll be happy to give it to you.

Filling:

750 g spinach
1/3 cup olive oil
1 large onion finely chopped
1/2 cup snoober (pine nuts) or chopped walnuts (personal note: the snoober taste better!)
1/4 teaspoon nutmeg
salt
ground black pepper
1/4 cup lemon juice

1. Remove the roots and damaged leaves from the spinach. Wash the spinach well, shake off all the moisture, then chop the leaves and stalks finely.
2. Put the spinach in a deep pan (no aluminium!) and cook over med. heat until wilted and the juices run out (5-8 min.). Toss with a fork while cooking. Toss into a colander and press all moisture from the spinach.
3. Heat the oil in a frying pan and gently fry the onion until it's transparent. Add the spinach and fry for about 5 minutes, frequently stirring.
4. Add the snoober, salt and pepper to taste, nutmeg, and lemon juice. Cook for another 5 minutes or until the moisture has evaporated.
5. Leave until cool.

That's it.
I love za'tar, too!! You know, we use it as a filling, too. Or sprinkled over tiny pizza doughs. Friends of ours ate nothing but za'tar, khoubiz, and oil for two years (during a war).... and they still love it.

There are tons more where this came from, so if I can be of any help, please ask. It's too hot here to do much of anything (it's 120 right now... at 10 past midnight!) so I'd welcome a chore. :)

Truly
juliemarie