Pictured here is a wonderful Lebanese dish that I made last night called ‘bazella’. Bazella literally means peas, but it also refers to this dish of peas and carrots, usually accompanied by chunks of lamb in the same pot. I made the vegetarian version. This is so much more than just peas and carrot. They are simmered in a broth of onions, tomatoes, spices, and in the end, a ton of cilantro and fresh lemon juice is thrown in. Good, simple soul food.
I decided to get busy in the kitchen today and make mini spinach pies, or ‘fatayer bi sbanikh’. I ended up making so much dough and didn’t have enough of the spinach filling, so I had to get creative. First, the spinach being rolled up in the whole wheat dough.
Then, fresh out of the oven, steaming hot.
I also filled some with the leftover vegan cheese I had from the pizza I made the other day, then I made a few zaatar bread (zaatar is an Arabic spice made of sesame seeds, sumac, and thyme, traditionally eaten with bread), and I even filled one with some dark vegan chocolate I had sitting in the cupboards. Yum! Eventually, I ran out of fillings and had to bake the rest of the dough as rolls. I will freeze them and pull them out when needed.
That’s the zaatar bread.
I plan on making a ton of spinach filling next time I make these. Over the next few months, I will make a batch every couple weeks or so and freeze it. They freeze really well, and I want something that I can take out of the freezer and heat up and eat within 5 minutes when baby E is here. I don’t usually buy anything with wheat flour in it, and if I make anything, it is always whole wheat. This is a good exception, as it is mostly spinach and a very good convenience food that can be frozen.
After eating a few bowls of bazella, followed by the taste-testing of spinach pies, and the various other filled pies, I passed out on the bed. Now I’m off to wash dishes and then go for my nightly freezing walk.
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