BEET TOPS CANOES
this is the recipe for spinach (filling ) instead of meat
2 bunches chard, beet greens, or spinach
2 onions, diced
oil for frying
2 Tbsp. lemon juice
OR 2 Tbsp. dried sumac
2 tsp. pomegranate molasses
1/4 tsp. cinnamon
1/4 c. vegetable oil
1/4 c. pine nuts
S & P
olive oil (optional)
Prepare your dough, form it into 1.5 oz balls, and allow it to rest for 15 minutes. Preheat the oven to 425.
Blanch the greens in boiling salted water. Drain in cold water and squeeze dry. Chop finely.
Meanwhile, saute the onions over low heat until caramelized with a pinch of salt. Add the greens and cook a few more minutes, then remove from heat. Stir in the lemon juice, pomegranate molasses, cinnamon, and salt and black pepper to taste. Add the oil and combine well.
Flatten the dough into oval shapes, place a spoonful of filling in the center, and pinch the small ends together to make a canoe shape. Place the canoes into a greased baking dish.
Sprinkle with pine nuts and bake at 425 for 15 minutes until the edges are beginning to brown. Run under the broiler for 1-2 minutes until the pine nuts are toasted. Remove from the oven and brush the dough lightly with olive oil. Delicious!
added by Marwa El Odessi