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🍽️ Crispy Arabic Spinach Pockets

486 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• flour (for rolling out)
• 1 tsp salt
• 300 g spinach
• 150 g goat cheese
• 1 bunch parsley
• 100 ml oil (for frying)

Instructions

1. 1. Place the minced lamb in a bowl.
2. 2. Add fresh coriander leaves, finely chopped onions, cinnamon, pepper, and salt.
3. 3. Add the eggs to the meat mixture.
4. 4. Mix all ingredients thoroughly together.
5. 5. Heat a pan and add a little oil.
6. 6. Fry the meat mixture vigorously in the hot pan.
7. 7. Remove the pan from the heat.
8. 8. Let the filling cool down completely.
9. 9. Cut the brik pastry into strips about eight centimeters wide.
10. 10. Take one tablespoon of the cooled filling.
11. 11. Place the filling on a pastry strip.
12. 12. Position the filling about three centimeters below the top edge.
13. 13. Fold the top pastry edge over the filling.
14. 14. Form a triangular shape.
15. 15. Fold the top point of the triangle downwards.
16. 16. Fold the entire triangle to the side.
17. 17. Repeat the folding process again and again.
18. 18. Continue until you reach the bottom edge of the strip.
19. 19. Use egg yolk as glue.
20. 20. Brush the overlapping pastry edges with the egg yolk.
21. 21. Press the edges firmly together to seal them.
22. 22. Heat oil in a pan.
23. 23. Place the filled pockets into the hot pan.
24. 24. Fry the pockets until golden brown on one side.
25. 25. Turn the pockets over.
26. 26. Fry them until golden brown on the other side as well.
27. 27. This takes about four to five minutes per side.

Nutrition per serving

• kcal: 486
• Protein: 16 g · Fett/Fat: 33 g · Carbs: 31 g