Updated: Mar 8
This is such a wonderful recipe, Eajin BI-Jabnih (Cheese and herbs Pastry) it can be eaten at any time of the day, as breakfast, lunch, dinner, snack, dipped into a soup, you can open these pastries in the middle and add other ingredients. I usually eat it for breakfast with scrambled eggs and a bit of salt and pepper. You can make large quantities place in freezer bags and place in the freezer, it can be eaten at any time, place it in a toaster or in the oven to be heated for a few minutes and it would taste as fresh as you first made it.
This kind of pastry can be stuffed with any of the favorite ingredients, it is usually stuffed with ground beef herbs and spices or ground beef and Spinach, also it can be stuffed with cheese only, or only zaatar or both cheese and zaatar are added. These kinds of pastry mostly sold as street food almost anywhere in the Middle East. They are popular in Lebanon, Syria, Palestine, Jordan and some parts of Iraq, they do vary in taste and flavor.
4 cups white flour
2 cups of warm water
2 teaspoons yeasts
1 tablespoon sugars
1 tablespoon salts
5 tablespoon olive oil
2 cups shredded mozzarella cheese
2 cups baby Spanish
2 cups mint leaves
2 cups basil leaves
In a bowl add 1 cup of warm water 105F-115F degrees add the yeasts, sugar and leave it for 3 to 4 minutes to rise.
In another bowl add the white flour, olive oil, salt, 1 cup warm water and add the yeasts mix. Mix the ingredient well and knead the dough.
In the bottom of the bowl add ½ tablespoon of olive oil then add the knead dough on top, cover and let it rest for 30 minutes.
Cut dough into 10 to 12 pieces round shape and let it rise for about 10 to 15 minutes.
Take one of the dough pieces flatted it with a rolled pin into circle shape, add some baby Spanish leaves, mint leaves, basil leaves, and shredded mozzarella cheese on half of the circle then bring the other half of dough to cover the ingredients then press the edges to close tightly, put it on lightly greased cookie sheet. Brush the top of the dough with egg wash. Bake in a heated oven of 400 degrees for about 20 to 30 minutes or until golden brown.