Eat This Now: Spinach Fatayer from Forn al-Hara
I'd gone to Community in Little Arabia to get a massage at Yoga Stone one night last week, and when I stumbled floppily out of the complex, I was hungry. Across the street, Forn al-Hara, formerly known as Tripoli Pastry, beckoned.
Despite the fact that there were half a dozen of them sitting on a tray outside the roaring-hot oven, they set to work, feeding dough through a sheeting machine and finishing it by hand. A mixture of spinach, olive oil and caramelized onions was dropped onto a round flat of pastry, and the dough was pinched up into a triangle.
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