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1
Ajeen (dough).
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2
Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
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3
Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
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4
Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
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5
Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
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6
Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
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7
Filling.
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8
Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
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9
Filling:
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10
Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with 1/2 tspn salt. Drain spinach again with your hands to dry.
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11
Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
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12
Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
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13
Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
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14
Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
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15
Place pies on oiled baking sheets. Bake in a moderately hot oven (200u00b0 C) for 30 minutes.
