Spinach Turnovers

September 4, 2014  • 

Hello and welcome to the first episode of my cooking show! Joumana Accad is my name and Taste of Beirut is my newly released cookbook!
Let’s make spinach turnovers, or fatayer bi-sabanegh, a popular Lebanese mezze dish that is perfect for all occasions.
If you like what you see, check out my book and other recipes at www.TasteofBeirut.com

Comments

19 Comments  •  Comments Feed

  1. erika says:

    I love your blog!

  2. Laura says:

    You had a recipe up for Red Lentil Patties that was just posted last week and now the link is broken! Any idea where the recipe might be posted now? Thanks!

  3. dafabet 300 says:

    Hello there! I could have sworn I’ve visited your blog before but after looking at a
    few of the posts I realized it’s new to me. Anyways, I’m certainly happy I
    found it and I’ll be book-marking it and checking back regularly!

  4. Joumana says:

    @Laura. We are currently working on fixing a few glitches that are part of the process of moving to this new website. If you like, join me on my facebook page and I will share the recipe there until it reappears on the blog.

  5. humble_pie says:

    i am going to miss the old blogspot!

    i do get it that the new blogspot is designed to sort by recipe. It’s designed to focus more on the videos. It’s designed to showcase the recipe book.

    for many readers, probably the majority of readers, presenting by recipe as a primary sort corresponds perfectly to their needs.

    but me, what i’m going to miss is the chronological diary of a lovely, gracious woman as she moves serenely forward through her days near a mountain village in the dangerous middle east, cooking & writing with the seasons, here a recipe, there a recipe, somewhere else a vignette about a local butcher shop or a neighbourhood shepherd who gathers wild herbs.

    i’ll miss the fresh, catchy, latest breaking news about here’s-what-i-did-here’s-where-i-went-this-morning.

    i do realize that the current presentation is far more useful for a reader who comes looking for a fish recipe, or a salad or dessert recipe. I’ll bow to the majority, if marketing has determined that this is what the majority want. But a work of folk art has ended!

    thanking you Joumana for every word & photograph …

    • Joumana says:

      humble_pie: I appreciate your honest comments and your praise, of course! I did feel like it was time for me to move on to something that would showcase the book and videos. I hope, once the dust settles and we work out all the little kinks, to resume my former life of artisan blogger, because this is what I enjoyed most. I hope also to incorporate some of it in the videos as well. We shot all the new episodes in Lebanon, in the Chouf mountains, and will continue to do so in the future if the response is positive.

  6. humble_pie says:

    ps i see that your server is 4 hours ahead of eastern standard time here in eastern north america 🙂

  7. AJ says:

    I agree with humble pie. If it’s not broke, don’t fix it. I’m lost with this new style. I like how it was before, my eyes are used to that format. I enjoy reading your entries, I’m always learning something new from you. I wish you the best. Thanks for all your hard work.

  8. humble_pie says:

    what fun! Joumana i stumbled upon your Youtube channel & was enchanted.

    it’s the vast series of recipes that presently commences with the Monk’s Salad, but i imagine the sequence will change as time passes.

    gorgeous, every episode is gorgeous. Can you possibly link the channel to this blogspot? i can’t find any link on here but i bet every reader would adore to see.

    when things settle down i’ll write about the Lebanese girl i occasionally used to cook with, she reminds me of you. Both tall, dark-haired & beautiful. Like george clooney’s new wife. I ask myself, What’s going on? is southern lebanon famous for producing these black-eyed beauties? is this some kind of state secret the world doesn’t know about yet?

    best wishes for the new departure

  9. humble_pie says:

    what fun! Joumana i stumbled upon your Youtube channel & was enchanted.

    it’s the vast series of video recipes that presently commences with the Monk’s Salad, but i imagine the sequence will change as time passes.

    gorgeous, every episode is gorgeous. Can you possibly link the channel to this blogspot? i can’t find any link on here but i bet every reader would adore to see.

    when things settle down i’ll write about the Lebanese girl i occasionally used to cook with, she reminds me of you. Both tall, dark-haired & beautiful. Like george clooney’s new wife. I ask myself, What’s going on? is southern lebanon famous for producing these black-eyed beauties? is this some kind of state secret the world doesn’t know about yet?

    best wishes for the new departure

  10. humble_pie says:

    Joumana said:

    “@humble_pie; there should be a link when you click on the tab that says The show at the top.”

    there might be a proto-link top right of screen, it says Blog/the Show. However the field for “the Show” is not live. It’s also a bit confusing because the viewer is already looking at what’s under The Show tab.

    i don’t see any well-designed links to the youtube channel anywhere on the page. OTTOMH i/m thinking the youtube series is important enough to have a tab of its own in the horizontal navigation bar up top?

    just another little glitch …

  11. Velva says:

    Joumana, this is delightful. I love the video format that you have gone to- The video is high quality and you do an amazing job. Awesome.

    Velva

  12. Joumana says:

    Thanks so much Velva! Your praise means a lot! 🙂

  13. Rima says:

    thank you for sharing your recipes 🙂 was wondering if you have it listed anywhere the exact amount of all the ingredients. Did I miss it

  14. Rima says:

    Thank you for responding! I was wondering how much of each ing this recipe calls for, like how much spinach you chopped up, onion, how much lemon juice yielded etc. also, what is the least amount of time that the dough needs to sit for if one is wishing to use as soon as possible. Thank you 🙂

    • Joumana says:

      @Rima: You can let the dough rest 15 minutes and use it right away, because it does not have any yeast; I would use cake flour, if you can (found in mainstream supermarkets) or the finest flour possible (the one for cakes and pastries) because it will have less gluten. For the spinach, I used 16 ounces for 3 cups of flour. ! large onion, chopped. about 1/4 cup lemon juice and 1/2 cup olive oil. Keep in mind that these will need to be strained before stuffing the fatayers, otherwise the fatayers will open-up during baking. Some people use citric acid instead of lemon juice. You can use the dressing for a fattoush, so that it does not go to waste. Here is the thing: if you can wait I will retrieve the recipe from my notes when I shot the video for the book release. I just have it stored somewhere. It will take me till tonight to get it. Otherwise, if you end up with more filling, use it for a salad or a quick stir-fry. If you have extra dough, you can use it for manaeesh, cocktail-size, cutting them into rounds with a cookie cutter.

Add a Comment