Comments on: bless your hands http://www.antoniotahhan.com/2009/09/21/bless-your-hand/ Mediterranean Food, American Kitchen Fri, 03 Feb 2012 02:29:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lina http://www.antoniotahhan.com/2009/09/21/bless-your-hand/comment-page-1/#comment-11673 Lina Fri, 14 Oct 2011 04:20:18 +0000 http://www.antoniotahhan.com/?p=1194#comment-11673 I have made these twice now; once with milk and once with water. They are both equally good. I found the water recipe to be a little more moist. Either way, the dough is so lovely to work with. I have to say, though, the red pepper is a genius addition and I am not sure that I could go back to eating another fatayer bi spanigh without it. I'm officially a convert. Salim dayatuk et Merci, Tantoun! I have made these twice now; once with milk and once with water. They are both equally good. I found the water recipe to be a little more moist. Either way, the dough is so lovely to work with.

I have to say, though, the red pepper is a genius addition and I am not sure that I could go back to eating another fatayer bi spanigh without it. I’m officially a convert.

Salim dayatuk et Merci, Tantoun!

]]> By: Antonio Tahhan http://www.antoniotahhan.com/2009/09/21/bless-your-hand/comment-page-1/#comment-9956 Antonio Tahhan Fri, 20 Aug 2010 15:47:26 +0000 http://www.antoniotahhan.com/?p=1194#comment-9956 Hi Jieyu! Thanks for the comment. The curried potatoes with chicken sounds yummy; almost like a samosa? I remember using 3/4 cup of milk for this recipe, but one thing that comes to mind is the difference in flours -- some flours absorb more liquid than others. If the dough was still dry with the recommended amounts of oil and milk/water, you did the right thing to add a bit more liquid. My only suggestion would be to knead the dough for a few minutes before adding extra liquid. This is because it takes a little time for the flour to absorb all the liquid. I hope this helps! Enjoy the spinach variation :-) Hi Jieyu! Thanks for the comment. The curried potatoes with chicken sounds yummy; almost like a samosa? I remember using 3/4 cup of milk for this recipe, but one thing that comes to mind is the difference in flours — some flours absorb more liquid than others. If the dough was still dry with the recommended amounts of oil and milk/water, you did the right thing to add a bit more liquid. My only suggestion would be to knead the dough for a few minutes before adding extra liquid. This is because it takes a little time for the flour to absorb all the liquid. I hope this helps! Enjoy the spinach variation :-)

]]> By: jieyu http://www.antoniotahhan.com/2009/09/21/bless-your-hand/comment-page-1/#comment-9954 jieyu Fri, 20 Aug 2010 06:23:53 +0000 http://www.antoniotahhan.com/?p=1194#comment-9954 hey tony, i actually tried the recipe for the dough. just wondering if u missed out 1 cup while typing the amount for the milk. 3/4 cup of milk/water was too little for 3 cups of flour so i just added more. i had curried potatoes with some chicken for the filling, like that in fried curry puffs in Singapore and Malaysia cos i wanted a healthier baked version. it became a 'reduced-sodium' version cos i forgot the salt for the dough...bummer. i'll probably attempt the recipe again, this time with the spinach. :) hey tony,

i actually tried the recipe for the dough. just wondering if u missed out 1 cup while typing the amount for the milk. 3/4 cup of milk/water was too little for 3 cups of flour so i just added more.

i had curried potatoes with some chicken for the filling, like that in fried curry puffs in Singapore and Malaysia cos i wanted a healthier baked version. it became a ‘reduced-sodium’ version cos i forgot the salt for the dough…bummer. i’ll probably attempt the recipe again, this time with the spinach.

:)

]]> By: Antonio Tahhan http://www.antoniotahhan.com/2009/09/21/bless-your-hand/comment-page-1/#comment-9924 Antonio Tahhan Fri, 13 Aug 2010 14:53:34 +0000 http://www.antoniotahhan.com/?p=1194#comment-9924 Hi Khadija! I've heard of people frying the fatayer and using meat in the filling. Usually when people use meat in the filling, they will add pine nuts, too. I hope this helps. Hi Khadija! I’ve heard of people frying the fatayer and using meat in the filling. Usually when people use meat in the filling, they will add pine nuts, too. I hope this helps.

]]> By: khadija http://www.antoniotahhan.com/2009/09/21/bless-your-hand/comment-page-1/#comment-9923 khadija Fri, 13 Aug 2010 10:22:48 +0000 http://www.antoniotahhan.com/?p=1194#comment-9923 thanks a lot for this recipe.but i am asking can i fry them and alo can i use meat instead of spinach. thanks a lot for this recipe.but i am asking can i fry them and alo can i use meat instead of spinach.

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