Triangles of tangy spinach, perfect for the road

Fatayer sabanekh are triangular pastries filled with

Street preparation, and service

Bakers sauté onions just to translucency, then fold through chopped, sumac, lemon and salt, letting the filling cool so it doesn’t slacken the dough. Circles of dough are topped with are prepared fresh daily.

Flavour, and texture

Expect a bright, lemon‑sumac tang, and the sweetness of lightly cooked onion. The pastry should be tender rather than brittle, and the filling moist but not wet. A sprinkle of sesame on top adds aroma.

Ingredient notes

Spinach

Well‑drained spinach is key: salt lightly, squeeze, and blot so the juices don’t leak. Chard works beautifully, as do finely wild greens in season.

Sumac

Good sumac is ruby‑red, and citrusy. If yours tastes flat, add a little extra lemonto compensate.

Technique tips

• Cool filling completely before shaping.
• Pinch seams firmly to avoid leaks.
• Bake hot on a stone or preheated tray for a crisp underside.
• Brush with oil or egg for colour, depending on preference.