Ingredients:
For the Dough:
- 2 onions, finely chopped
- A pinch of green onion leaves, chopped
- 500 grams of spinach, chopped
- A pinch of parsley, chopped
- 1 glass of kefir (200ml)
- 1 tea glass of water (90ml)
- 1 teaspoon salt (8 grams)
- 1 egg white
- 3.5 cups of wheat flour (420 grams)
Instructions:
For the Dough:
- In a mixing bowl, combine finely chopped onions, green onion leaves, chopped spinach, and chopped parsley.�2. Add kefir, water, salt, egg white, and mix well.�3. Gradually add wheat flour while continuing to mix until the dough comes together.�4. Knead the dough until it’s smooth and elastic. Add a teaspoon of butter and a tablespoon of vegetable oil. Knead again until well incorporated.�5. Divide the dough into 9 equal portions and shape them into balls.
For the Filling:
- In a separate bowl, mix red pepper flakes, salt, black pepper, cumin, mint, and hot or sweet pepper (if desired).�2. Add a tablespoon of kefir and a tablespoon of vegetable oil to create a paste-like mixture.
For Assembly: - Take one dough ball and roll it out into a thin circle.�2. Place a spoonful of the prepared filling in the center of the dough.�3. Fold the dough in half to create a half-moon shape and press the edges to seal.�4. Repeat with the remaining dough balls and filling.�5. Place the stuffed pastries on a baking sheet.�6. Mix an egg yolk with kefir and vegetable oil, then brush it on top of the pastries.�7. Sprinkle sesame seeds and black cumin seeds on top.
To Bake:
- Preheat the oven to 180°C (350°F).�2. Bake
the pastries in the oven for 25-30 minutes or until they are golden brown