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)
- 1 teaspoon butter (15 grams)
- 1 tablespoon vegetable oil (12ml)
- Sesame seeds and black cumin seeds for topping
For the Filling: - 1 teaspoon red pepper flakes (5 grams)
- 1 teaspoon salt (4 grams)
- 1 teaspoon each of black pepper, cumin, mint
- Hot or sweet pepper (optional)
- 1 tablespoon kefir
- 1 tablespoon vegetable oil
Instructions:
For the Dough:
- In a mixing bowl, combine finely chopped onions, green onion leaves, chopped spinach, and chopped parsley.
- Add kefir, water, salt, egg white, and mix well.
- Gradually add wheat flour while continuing to mix until the dough comes together.
- 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.
- 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).
- 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.
- Place a spoonful of the prepared filling in the center of the dough.
- Fold the dough in half to create a half-moon shape and press the edges to seal.
- Repeat with the remaining dough balls and filling.
- Place the stuffed pastries on a baking sheet.
- Mix an egg yolk with kefir and vegetable oil, then brush it on top of the pastries.
- Sprinkle sesame seeds and black cumin seeds on top.
To Bake: - Preheat the oven to 180°C (350°F).
- Bake the pastries in the oven for 25-30 minutes or until they are golden brown.