Fatayer, traditional baked Lebanese pastries with a filling of meat, vegetables, and spices. Also delicious with spinach, cheese, or other fillings. Preparation involves mixing flour, yeast, salt, and oil; adding water, kneading, resting, filling, and baking. A homemade delight full of flavor. Enjoy.
Fatayer is a traditional dish that combines soft dough with a juicy and tasty filling, a delight that captivates many palates.
Its preparation requires dedication and patience, but the final result is truly rewarding.
Once baked, the fatayer become an irresistible bite that always leaves you wanting more.
Fatayer
Ingredients
500 grams of Wheat flour
50 grams of Dry yeast
1 cup of Water
1 Crushed onion
1 Crushed tomato
5 milliliters of Lemon juice
500 grams of Ground beef
1 tablespoon of Baharat
½ cup of Olive oil
1 pinch of Salt
Preparation
Step 1 : In a bowl, combine wheat flour, yeast, and a pinch of salt, mixing with your hands.
Step 2 : Create a hole in the center and add ½ cup of olive oil, stirring and mixing.
Step 3 : Gradually incorporate water, kneading until you get a smooth dough with no lumps.
Step 4 : Sprinkle wheat flour on a flat surface and place the dough, kneading for a few minutes until uniform.
Step 5 : Then, place the dough in a container, cover with a towel, and let it rest for 35 minutes.
Step 6 : In another bowl, mix ground beef, crushed onion and tomato, lemon juice, 1 tablespoon of baharat, and salt to taste, mixing all ingredients well.
Step 7 : With rested dough, form small balls that are then rolled out with a rolling pin on a floured surface.
Step 8 : Place a spoonful of the meat mixture in the center of each dough circle, pressing it slightly.
Step 9 : Fold two edges in a 'V' shape and then fold the bottom, leaving a triangular opening in the center.
Step 10 : Repeat the process with the remaining balls.
Step 11 : Place the empanadas on a baking tray and bake in a preheated oven at 200°C for about 15 minutes, until golden.
Step 12 : Once ready, serve hot, optionally accompanied by a sauce or cream.
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