Food for Thought
Water parsnips are high in iron and in iodine, and are believed to to be effective in the treatment of inflammation as well as in the prevention of kidney stones. Region: Kuakh
For the dough
- 5 cups whole-wheat flour
- 1 tsp yeast
- 3 tsp sugar
- 2 ½ tbsp powdered milk
- 2 ½ tbsp oiive oi!
- 2 medium raw eggs
- 1 cup water
For the stuffing
- 1 large tomato, finely chopped
- 1.5 kg water parsnips, trimmed, washed, pressed to discard water, and finely chopped,
- 1 ½ cups garden rocket, finely chopped
- 4 dock leaves, finely chopped
- 3 small onions, peeled and finely chopped
- 3 tbsp salt
- 2 tsp sumac powder
- 2 tsp seven spices
- 5 tbsp olive oil
- Juice of one medium lemon
- Malek Batal PhD
Method of Preparation
- Add the yeast and 1 tsp of sugar to one cup of warm water, Set aside for 10 minutes.
- In a large bowl, mix the remaining sugar along with the flour,. milk, egges and olive oil Then add the sugar and yeast mixture and mix thoroughly until the dough is smooth and etastic. Set aside in a warm place for one hour.
- In a bowl, mix the water parsnips with the salt, garden rocket and dock, then press well with both hands until all juices are extracted. Then add the onion, tomato, olive oil, sumac, seven spices, and lemon juice. Mix thoroughly.
- When the dough has doubled in size, place it on a lightly floured surface. Divide the dough into three parts or more, then roll out each part. When the dough flattens cut it with a cup or mold into identical circles (8 cm diameter). Stuff each circle with a small amount of the water parsnip mixture and fold it into a triangular shape. Preheat the oven.
- Brush a baking tray with a little olive oil and arrange the turnovers. Place the
baking tray in the oven for 10 minutes at a temperature of 200°C (392°F).