Fatayer Recipes
LEBANESE FATAYER
Delicious dough filled with spinach and onions. The powdered milk really makes all the difference in this dough! Impress your guests with this Lebanese appetizer!
Provided by chanty475
Time 2h5m
Yield 20
Number Of Ingredients 15
Steps:
- Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
- Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
- While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 11.3 g, Cholesterol 9.4 mg, Fat 1.3 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 38.7 mg, Sugar 1.3 g
FATAYER (LEBANESE MEAT PIES)
This is an old recipe my family brought with them from Lebanon at the turn of the last century.
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
- Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake fatayer in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 29.1 g, Cholesterol 21.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 340.1 mg, Sugar 3.1 g
SPINACH FATAYER
This versatile and easy-to-make dough is the base for a delicious stuffed bread. Pomegranate molasses and ground sumac add tanginess and depth to the spinach filling.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 flatbreads
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Mix the scallions, spinach, sumac, red pepper flakes, pomegranate molasses, olive oil and 1 teaspoon salt together in a large bowl.
- After it has risen, divide the full dough recipe in half, reserving one half to make Manakeesh Zaatar (keep the extra dough covered until ready to use). Divide the remaining dough into 4 equal portions, then roll into a small ball shape. Flatten with a rolling pin, sprinkling with more flour as necessary.
- Divide the stuffing mixture between the dough rounds, using about 1/2 cup for each. Fold 3 sides over the filling, encasing the filling and shaping the dough into a triangle, overlapping and twisting each side to seal.
- Place on an oiled baking sheet and bake until golden for 20 to 25 minutes. Serve with red tea and mint, if you like.
- Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
- Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.
FATAYER
Make and share this Fatayer recipe from Food.com.
Provided by Osharak
Categories Southwest Asia (middle East)
Time 2h
Yield 50 EACH
Number Of Ingredients 19
Steps:
- METHOD:.
- 1. Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the flour (or flours, if using more than one type) in a mixer fitted with the dough hook or by hand. When the yeast has bubbled, add it to the flour mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stuffing.
- 2. Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry.
- 3. Chop the onions very fine and place them in a bowl. Mix in all the spices.
- 4. Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stuffing is too wet, it will open up the turnovers.
- 5. Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you can't make them that thin, it is OK, just don't make them too thick (no more than than 1/8in).
- 6. Cut rounds with a 4 inches cookie cutter and start spreading one tablespoon of stuffing on each fatayer.
- 7. Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
- 8. Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350°F for about 15 to 20 minutes or until the top and bottoms are golden.
- 9. Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.
Nutrition Facts : Calories 96.3, Fat 4.6, SaturatedFat 0.6, Sodium 288.2, Carbohydrate 12.1, Fiber 1.1, Sugar 0.8, Protein 1.9
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