Kurdish Coriander and Onion Naan (naana gejnija)

Prepare to delight your senses with this authentic Kurdish recipe featuring two exquisite flatbread varieties: Coriander and Onion Naan (Naana Gejneja) and Spinach and Cheese Pide. Both are wonderful dishes to serve alongside hot tea and freshly cut vegetables. Though a bit time-consuming, the result is a triumph of flavors well worth the effort.

Ingredients

For the Dough:

🥣 8 cups all-purpose flour
🍞 2 tablespoons yeast
🧂 1.5 tablespoons salt
🫒 3 to 4 tablespoons olive oil
💧 2 2/3 cups warm water

For the Coriander and Onion Filling:

🧅 4 onions, finely chopped
🌿 1/3 cup coriander, chopped
🐔 1 tablespoon chicken bouillon
🍅 1 6oz can tomato paste
🧂 1 teaspoon salt (plus pepper to taste)
🫒 1/3 cup oil

For the Spinach and Cheese Filling:

🌱 1 bag spinach, chopped
🧅 1 small onion, chopped
🐔 1/4 tablespoon chicken bouillon
🧂 Salt and pepper to taste
🫒 2 tablespoons oil
🧀 Mozzarella cheese (for topping)

Instructions

1- Prepare the Dough:

• In a large mixing bowl, combine flour, yeast, and salt. Stir in olive oil and warm water, mixing until a dough forms.
• Knead the dough for 5–7 minutes until smooth. Cover with a plastic wrap and a towel. Let it rest and rise for at least 30 minutes.

2- Coriander and Onion Filling:

• Heat 1/3 cup of oil in a pan over medium-high heat. Add the finely chopped onions and sauté for about 5 minutes until they are translucent.
• Stir in chicken bouillon, tomato paste, salt, and pepper. Mix well and cook for another 2–3 minutes. Remove from heat and let cool slightly. Add the chopped coriander.

3- Spinach and Cheese Filling:

• In a pan, heat 2 tablespoons of oil over medium heat. Add chopped onions and cook for 1 minute.
• Add the chopped spinach, stirring occasionally, until wilted. Season with chicken bouillon, salt, and pepper. Remove from heat.

4- Shape and Fill:

• Preheat the oven to 475°F (245°C).
• Divide the dough into 19–20 equal portions, rolling each into a 3-inch ball.
• For the Naan: Flatten each dough ball, spread a layer of coriander and onion mixture on top.
• For the Pide: Form a small circle, place spinach filling in the center, top with mozzarella, and fold sides over to form the classic pide shape.
• Place prepared naans and pides on a baking sheet lined with parchment paper.

5- Bake:

• Optional: Brush the top of each naan and pide with an egg wash for a golden finish.
• Bake in the preheated oven for 12 to 15 minutes or until bread is cooked and a golden brown top is achieved.

6- Finishing:

• If needed, use the oven's broiler for a minute to add additional color.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 19–20 servings
Equipment: Mixing bowl, rolling pin, baking sheet, parchment paper
Nutrition per Serving:

• Coriander Naan:
  • Calories: 250
  • Proteins: 6g
  • Fats: 8g
  • Carbohydrates: 38g
• Spinach Pide:
  • Calories: 300
  • Proteins: 8g
  • Fats: 10g
  • Carbohydrates: 42g

Cooking Tips:

• Adjust seasoning according to taste before using the filling.
• Use parchment paper for easy cleanup.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Coriander and Onion Naan & Spinach and Cheese Pide