That is why it is so important to have the kids in the kitchen with you. It is why I really believe that the kitchen is the heart of the home. When you are in the kitchen with family, you are present, focused on the task at hand, and the conversation flows freely. You are collectively working on a family meal, anticipating its taste and aromas.
If the kitchen isn't the heart of your home, it is time to ask why. Does it need a good scrub? Do you need to re-organize things to rid the space of extraneous clutter? Are you swamped with plastic cups, coffee mugs, teacups and plasticware? If so, make today the day you work towards making this an inviting place for your family to meet and get together. No one wants to cook, eat or share in a dirty kitchen. Put some flowers on table, have the votives (and matches!) handy so that when it is time to cook dinner or set the table you are ready. Clear out a special spot for some teas near where you keep your cups. In our house, we can't get down to business without a hot cup of tea, usually herbal or green. Have a nice variety available for guests and yourselves for that matter. Do you see how quickly things can evolve to set the stage for magic? You are creating a place of respite from everything else out in the world plus teaching your kids to do so just by example.
This week, we have spent many, many hours in the kitchen. All of them have been meaningful. My in-laws arrived last Saturday and both are spectacular cooks! They live out of the country and each time they come, we ask for the same dishes over and over. It reminds my husband of his childhood, it reminds me of my in-laws and it teaches our children their heritage. Luckily, where they are from, meat, chicken and fish are not usually the showcase of the dish so they were more than willing to cook without these items. Not once did we miss them in the cooking and more often than not, the recipe itself was already vegan.
One of the most delicious labors of love are the Spinach Triangles my mother-in-law makes. This is a family affair for sure. When we make them, it isn't a dozen, it is several dozen. That's because you eat half right as they come from the oven! I am going to cut the recipe way, way down especially since most of us will be making them for smaller families and I'm sure you don't have an extended family army waiting to stuff and roll. Plus it is much better to learn something new by cooking it in a small batch. To make a larger batch, just double or triple the ingredients. They freeze beautifully after cooking and so does any leftover spinach filling. They are a perfect appetizer or lunch box accompaniment to tomato soup. Or, you can eat them like my daughter by just grabbing one from the plate each and every time you walk by the kitchen...which is often!
There are many versions of this recipe as they are a staple in most Middle Eastern households. This recipe is straight from my in-laws and it is how they have made them since really forever. I only deviate to make the recipe smaller but the taste should be close to the same.
Middle Eastern Spinach Triangles
adapted from my mother-in-law
Dough
1 package active dry yeast
3/4 cup warm water
2 plus cups of flour
2 teaspoons salt
1/8 cup of olive oil
Add yeast to warm water and let sit for five minutes. Get large mixing bowl and add flour and salt. Pour warm yeast and oil onto flour and begin to combine. Add more flour as needed to form an elastic dough. If you need guidance on making dough, there are many references on the internet. Cover dough and set in a warm area to rise until doubled.
Spinach Mixture:
1 bag of frozen organic spinach (if boxed kind, you may need two small boxes)
1 medium onion, chopped
1/4 cup olive oil
1 bunch cilantro, cleaned and leaves removed from stems
about 5 garlic cloves, minced (could need more depending on taste)
5-7 fresh lemons, juiced
salt to taste
about 2-3 teaspoons red pepper flakes
about 1 1/2 teaspoons ground allspice
seeds of half a pomegranate (when in season, buy and freeze for when you need-but can be made without)
1 cup walnuts, crushed to a fine texture (put in plastic ziploc and hit with a pan to crush)
Thaw spinach over colander. Squeeze excess water. Set aside. Put oil in dutch oven and heat. Add onion and cook until translucent. Take off heat. Add spices and salt. Chop cilantro leaves and mash in the minced garlic to release flavor of cilantro and garlic. Add to onion. Add squeezed spinach, walnuts, pomegranate seeds if using. Add lemon juice a little bit at a time to desired tartness. Mix it all together adjusting seasonings, lemon and oil. This is a very "to taste" type recipe so it is whatever you like. You also don't need to cook the spinach as it will be baked in the dough.
Once dough has risen, roll out a little bit and add some olive oil. Fold and roll this into the dough. Do this two more times adding flour as needed. Finally roll dough to a thin layer. Use a large biscuit cutter to cut circles. Place a generous scoop of spinach in the middle and pinch up the sides to form a triangle ( picture below). You can also make large ones for lunch and fold over like a calzone. Or, you may make open faced ones (picture below). After folding, place on an oiled, foil covered baking sheet. Make sure to roll the triangle around to cover in the olive oil. Bake at 400 degrees until lightly golden brown. Hopefully you get the picture that you can personalize these to your liking in both shape and taste. Warning! These are addictive!
Today is a sad day in our house. My in-laws have left and with that our daily cooking sessions. I still get a whiff of their cologne and perfume as I walk by their bedroom. As I bite into a spinach triangle and cradle a hot cup of mint tea, I am reminded of the fun times we have had over the past week, and I smile.
Teta with the grandkids making the dough.
A lesson from the master. My daughter learning how to roll the dough.
Teta still rolling dough. I told you it was a long process when you make so many!
Jiddo, Teta and grandson all making dough in the kitchen.
Other grandson learning to roll dough. He finally took off his hat!
Yummy! Open-faced spinach treats.
Spinach mixture on the stove.
Hot from the oven spinach triangles. Why on such a measly sheet you ask? Both ovens went out! We would not be deterred and ended up baking these in my toaster oven! They still turned out wonderful.
We did find time for a little outside fun. Here is the family at the show "Wicked" in San Francisco.
It was spectacular!
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