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Cannabis Jiddeh’s Spinach Pies

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In partnership with Edibles Magazine


Jiddeh means grandmother in Arabic. To stay true to my roots, I wanted to include this phenomenal baked good that has been a staple at every dinner my family has ever had.

Dough ingredients: 2½ lbs bread flour ½ Tbs salt ½ cup cannabis-infused olive oil 4 tbs ½ tsp yeast 1 Tbs sugar ¾ cup water, hot 2 cups hater, room temperature

Filling ingredients: 1½ lb spinach 2 cups diced onion, small 2 Tbsps olive oil (Can use infused oil for higher potency) 1 tsp sumac Sour salt (citric acid) & pepper, to taste Pine nuts, optional

Combine hot water, sugar, salt and yeast. Mix gently with a whisk, and then let it sit for 10 minutes so the yeast can activate. Combine with the remaining water. Put your flour into a large bowl, and slowly add the water to it. For every ½ cup water you add, add ¼ cannabis olive oil. Knead the dough with your hand until it is smooth; it shouldn’t stick to your fingers. You may need to add a small amount of flour if the dough feels too tacky. Let sit for two hours with a damp cloth over it to rise. Freeze or set aside to make fresh. Heat pan on medium flame. Add the olive oil first, then add the diced onions with the sumac and sauté for three to five minutes, until it is 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 is smaller batches), and cook until wilted. Add the sour salt and pepper to taste. Mix in pine nuts (optional). Take the contents out of the pan, and put it into a tablecloth to strain until dried. Make sure the taste is still sour, and if not, add a little more salt. Do not add lemon. Roll the dough into 1½” 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 350ºF for ten-to-fifteen minutes or until golden brown.

 

The Herbal Chef.

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