Savoury Fatayer

Imagine biting into a warm, fluffy pastry filled with aromatic and spiced goodness – that’s fatayer for you! These savoury stuffed pies are a famous Middle Eastern delight that can be enjoyed as a side or main dish. They’re perfect for brunch, especially when served with a cup of warm mint tea. So, why not treat your taste buds to a delicious and flavorful experience?

Ingredients

For the dough:

·       2 cups – water, lukewarm

·       1 tablespoon – salt

·       2 tablespoons – granulated sugar

·       2 1/4 teaspoons instant yeast

·       1/2 cup – olive oil

·       6 cups – 7 Star All-Purpose Flour

For the meat filling:

·       1/2 cup – onion, diced

·       3 garlic cloves

·       1 small – tomato

·       A handful of parsley, coarsely chopped

·       1 pound – ground beef or minced chicken

·       1 tablespoon – Middle Eastern seven spices

·       1 teaspoon – allspice

·       1/2 teaspoon – salt

·       1/4 teaspoon – black pepper

·       1 1/2 teaspoons – chilli paste

How to make

The dough

  1. In a big bowl or your stand mixer’s bowl, mix all the dough ingredients to make a smooth, slightly sticky dough that bounces back when touched. If it’s too sticky, add a bit more flour until it’s easier to handle.
  2. Split the dough into 24 equal pieces and roll them into balls.
  3. Put the dough balls on a baking sheet lined with parchment paper, cover them, and let them rise for about an hour until they puff up. While you’re waiting, get the fillings ready.

The meat filling

  1. Put the onion, garlic, tomato, and parsley in a food processor and pulse them until they’re finely chopped. 
  2. Then, strain the mixture and get rid of any extra liquid. After that, mix the chopped veggies with the rest of the filling ingredients really well. 
  3. Cover the mixture and put it in the fridge until you’re ready to use it.

Assembly

  1. Preheat your oven to 350°F and get three baking sheets ready with parchment paper.
  2. Sprinkle a little flour on a clean surface. Take one piece of dough at a time and use your hands or a rolling pin to stretch and flatten it into a circle about 4-5 inches wide.
  3. Put about 3 tablespoons (50g) of the uncooked meat filling in the centre of the circle, spreading it out gently and leaving about 1 inch of dough around the edges.
  4. Brush the edges of the dough with egg wash and move the fatayer to the prepared baking sheet.
  5. Bake the fatayer in the oven until they turn light brown, which should take about 15-20 minutes.
  6. Serve the fatayer warm and enjoy!

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