Fatayer
Fatayer are savory Middle Eastern pastries, usually filled with spinach, meat, or cheese, and shaped like triangles or half-moons. They’re popular as snacks, appetizers, or part of a mezze spread. Here’s a practical guide:
1. Ingredients for the Dough
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3 cups all-purpose flour
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1 cup warm water
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1/4 cup olive oil
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1 teaspoon sugar
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1 teaspoon salt
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1 tablespoon dry yeast
2. Popular Fillings
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Spinach (Sabanekh)
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Chopped spinach, onions, olive oil, sumac, salt, pepper, optional pine nuts.
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Minced Meat
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Ground beef or lamb, sautéed with onions, pine nuts, salt, pepper, and spices (cinnamon, allspice).
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Cheese
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Feta, akkawi, or ricotta mixed with parsley and a little salt.
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3. Making Fatayer
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Prepare the Dough
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Dissolve yeast and sugar in warm water. Let it sit 5–10 minutes.
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Mix with flour, olive oil, and salt. Knead until smooth.
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Cover and let rise 1 hour until doubled in size.
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Prepare the Filling
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Cook meat or sauté spinach with spices.
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Let the filling cool slightly before using.
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Shape the Fatayer
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Divide dough into small balls. Roll into circles (about 4–5 inches).
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Place filling in the center.
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Fold edges into a triangle (or half-moon) and seal tightly.
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Bake
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Preheat oven to 375°F (190°C).
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Place pastries on a baking sheet lined with parchment paper.
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Brush with olive oil or egg wash for a golden finish.
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Bake 20–25 minutes until golden brown.
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Tips
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Don’t overfill; it makes sealing difficult.
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You can freeze unbaked fatayer for later baking.
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Serve warm with yogurt or tahini sauce.
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