"Jiddeh" means Grandmother in Arabic. To stay true to my roots, I wanted to include this phenomenal baked good that has been a staple in every dinner my family has ever had. This is a tangy spinach stuffed dough triangle that melts in your mouth when warm. The dough is the perfect coat for the steamy wilted spinach.
- 200mg THC infused Vegetable Glycerin (10mg a pie)
Combine hot water, sugar, salt and yeast, mix gently with a whisk and then let sit for 10 minutes to let the yeast activate. Combine with the remaining water. Put your flour into a large bowl and slowly add the water to it. For every 1/2 water you add, add in 1/4 olive oil. Knead the dough with your hand until it is smooth, it shouldn't be sticking to your fingers when you have the right balance. You may need to add a small amount of flour if the dough is too sticky and tacky. Leave dough out for 2 hours with a damp cloth over it to rise. You can freeze and save the dough at this point or you can make them fresh.
Ingredients For Filling:
- 1.5 Lb spinach
- 2 Cup diced onion (small)
- 2 Tbsp Olive Oil
- 1 tsp Sumac
- Sour Salt** & Pepper to taste
**Very important in this recipe
Heat pan on medium flame. Add the olive oil first. Then add the diced onions with the sumac and sauté for 3-5 minutes. Not quite translucent, but enough time for the sumac to really open up and infuse its flavor. Add the spinach (if your pan isn't big enough, do this in smaller batches) and cook until wilted. Add the sour salt and pepper to taste. Take the contents out of the pan and onto a table cloth that you can stain and won't worry about. Strain until dried. Make sure the taste is still sour, if it isn't add more salt. Do not add lemon.
Make the dough into 40g balls and flatten out with a rolling pin. Add in the spinach filling and fold the tops in and the bottom up to create a triangle (although you can shape it however you'd like). Brush with egg whites and water.
Bake at 350 degrees until golden brown (10-15 minutes)