“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:
2 ½ lbs Bread Flour
½ tbs Salt
½ cup Cannabis Olive Oil
4 tbs
½ tsp Yeast
1tbs Sugar
¾ cup Water, Hot
2 cups Water, Room Temperature
FILLING Ingredients:
1 ½ lb Spinach
2 cups Diced Onion, Small
2 tbs Olive Oil (Can use infused oil for higher potency)
1 tsp Sumac
Sour Salt (Citric Acid) & Pepper, to taste
Pine nuts, optional
Instructions:
Combine hot water, sugar, salt and yeast, mix gently with a whisk and then let sit for 10 minutes to let the yeast 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 in 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 2 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 3-5 mins. 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 table-cloth to stain 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 1 ½” 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 350༠ for 10-15 minutes or until golden brown.
The Herbal Chef
