Lebanese Fatayer! Crispy, flaky pastry filled with savory goodness. Here’s a classic recipe to make Lebanese Fatayer at home:
*Fatayer Dough:*
_Ingredients:_
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegetable oil
– 1/2 cup lukewarm water
_Instructions:_
1. Mix flour, salt, and baking powder.
2. Add oil and mix until dough resembles coarse crumbs.
3. Gradually add water, kneading until smooth.
4. Rest dough for 30 minutes.
*Fillings:*
*Spinach and Feta (Sabaneh):*
– 1 package frozen spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
*Meat (Lahm):*
– 1 pound ground meat (beef, lamb, or combo)
– 1 onion, finely chopped
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
*Cheese (Jibneh):*
– 1 cup shredded akkawi or mozzarella cheese
– 1/4 cup chopped fresh parsley
*Assembly and Baking:*
1. Divide dough into small balls (about 20).
2. Roll each ball into a thin circle (about 1/8 inch).
3. Place 1-2 tablespoons of chosen filling in the center.
4. Fold dough into a triangle or square shape, sealing edges.
5. Brush tops with egg wash or water.
6. Bake in preheated oven at 375°F (190°C) for 20-25 minutes or until golden.
*Tips:*
– Use high-quality ingredients, especially the cheese.
– Adjust filling quantities to your liking.
– For crispy Fatayer, bake at 400°F (200°C) for 15-20 minutes.
– Freeze assembled Fatayer for up to 2 months.
*Variations:*
– Mini Fatayer: Use smaller dough balls and fillings.
– Open-faced Fatayer: Fold dough into a square, leaving filling exposed.
– Pan-fried Fatayer: Fry in oil until crispy and golden.
*Traditional serving:*
– Serve Fatayer as an appetizer or snack.
– Pair with Lebanese coffee or tea.
– Enjoy with a side of olive oil, zaatar, and sumac.
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