Ethnic food: looking for recipe for MEastern dish of spinach?

Question

Served to me once in a Middle Eastern person's home (in another state). Spinach in a can. Spiced up. Wonderful

Answer 1

you are not specify a dish.......but here are some.

Lentil Stew
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Ingredients:

1 cup continental lentils
1 large onion, finely chopped
2 medium carrots, finely chopped
3-4 garlic cloves, peeled and cut into small chunks
1-2 tbsp vegetable oil
1 tin tomatos in rich tomato sauce or 2-3 large tomatos peeled and cut into small chunks
1 cup stock (chicken, vegetable or pork)
1 tbsp chubritza (possible substitute - oregano)
salt & pepper
1 tbsp cornflour or flour mixed with a little water

Rossi's twist - Optional:
2-3 celery stalks cut into small pieces
Frankfurter style sausages

Cooking Method:
Wash the lentils and boil in slightly salted water for about 20-25 minutes following the instructions on the packed.

While the lentils are cooking heat the oil in a lidded pan, sautee the onions, carrots and celery, if using, for about 5 minutes, add the stock and simmer for about 10 minutes, then add the cooked and drained lentils, the tomatos and the garlic to the pan and simmer for another 10-15 minutes. Add the cornflour to thicken the dish, season with salt, pepper and chubritza. Take off the heat and leave for a few minutes to cool before serving.

If using sausages, cook according the instructions on the packet, and add to the stew when serving.
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Banitza - Baked Cheese Pastry
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Ingredients:

10-12 sheets Filo pastry (it is difficult to roll the sheets in the correct thickness, so I suggest you buy the ready made ones from your supermarket)
500 gr white cheese (you can use Feta although it is not quite the same as the Bulgarian White Brined Cheese - see below for info on how to purchase on the Internet)
1/2 pack butter (melted)
3-4 eggs
250 ml soda water
pinch of salt

Instructions:

Oil a medium size deep oven dish, cover bottom with a sheet of filo pastry, sprinkle melted butter, sprinkle crumbled white cheese, and continue layering filo pastry with butter and cheese. Finish with a layer of filo pastry and butter. In a separate dish beat the eggs, add salt, and soda water. Pour slowly over the dish with the banitza and let it soak in. Cook in a preheated oven (180-200 C) for about 40 minutes or until the banitza has risen slightly and has nicely browned on top. Leave to cool for about 30 minutes and serve. I like it with greek yoghurt on the side.
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Spinach Puree with Feta Cheese
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Ingredients:
1 kg spinach,
5 tbsp plain flour,
100 g butter,
200 g feta cheese/brined sheep's cheese,
2 eggs,
salt,
1-2 medium onions, finely chopped

How to cook:

Wash the spinach, cut into fine strips, cook for about 15 minutes in salty water, drain, leave to cool, then puree.
In a pan melt the butter, add the flour, then the onions and fry for about 5 minutes. Add 150 ml water (or milk) and the pureed spinach, bring to the boil, stirring frequently. Cook for about 5 minutes, then add the eggs (beaten) and the crumbled cheese. Cook for further 5 minutes and take off the hob.


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Answer 2

s'banik or also called kross. it's a golden-brown, triangle- shaped pastry filled with spinach spiced with sumak. arabic grocery stores should sell them fresh on occasion.