When i was growing up this was one of food my mom always make at the lent.Now that i grow my own swiss chard, every lent prepare, I would like to share with my friends. Hope you will enjoy tasting as much as my family like it.
1In a large bowl sprinkle the yeast into the warm water with the sugar and1 TSP. Flour. Let stand for 2 or3 min.then stir to dissolve the yeast completely. Stir in the flour,oil 1 cup water and salt, until well blend. knead about 10 min. until smooth and elastic dough is form.If you feel, the dough is soft enough ad more oil and knead a few min. more.Cover the dough with wet towel and let it rise in a warm place for 2or 3 hrs , until doubled.
2Meanwhile, prepare the filling. Wash and slice the green part of the Swiss Chard to measure 6 cups.Sprinkle with salt.Set a side for 30 min. sprinkle the other 2 TSP salt on the onions and let aside for 30 min. Rinse the Swiss Chard and onion separately with running water, drain and squeeze out any remaining moisture with your hands.In a skillet heat the oil and sauté the onions for 3 or 4 min.Stir in the Swiss Chard and sauté for 3or 4 min.Remove from heat. Stir in all the other filling ingredients, except the tahini.Cool. Add the tahini mixing well, and taste. Add more pepper and lemon juice if you wish.
3Form the dough into 20 small balls. On a lightly floured surface roll each ball out into a circle about quarter-inch thick. Spread the filling over half the circle and fold the other half overt form a half moon.Seal the edges by pressing with tines of fork.Brush with the beaten egg. Place on lightly greased baking sheets. Bake at 350 degrees for 20 to 25 min.or until golden brown.