beef fatayer

Name: Beef Fatayer
Cuisine: Middle Eastern
Ingredients: - to make bread type dough:; 2 cup(s) warm water; 2 tablespoon(s) yeast; 3 tablespoon(s) sugar; 5 cup(s) bread flour; 1/4 cup(s) oil (i used olive); 1 1/2 teaspoon(s) salt; ## SPINACH FILLING; 2 pound(s) spinach (fresh or frozen..i used frozen); 1 - small chopped onion; - juice of 2 lemons; 1/4 to 1/3 cup(s) oil (once again, i chose olive oil!!); - salt and pepper to taste; ## MEAT FILLING; 2 pound(s) ground beef or ground lamb (or both); 2 - large tomatoes (finely diced); 1/2 cup(s) parsley (finely chopped); 1/4 cup(s) tomato paste; 1/2 cup(s) tomato sauce; 2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) cinnamon; 1 - onion (finely chopped)

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29 Pinches 1 Photo

Nicole P.

Hull, QC

Updated on Oct 26, 2013

Fatayer is a Middle Eastern meat pie pastry that can alternatively be stuffed with spinach, cheese or meat. I made 2 flavors today, one being the spinach (triangle) and the meat (square) The pastry texture is more like a bread type than a pie crust :) And again, this recipe was handed down from my Lebanese friend Joumana :) On this page, i am posting the beef fatayer recipe (i will share the spinach one shortly)

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method Bake

yield about 30 (depends how much dough you use!)

Ingredients

- to make bread type dough:
2 cups warm water
2 tablespoons yeast
3 tablespoons sugar
5 cups bread flour
1/4 cup oil (i used olive)
1 1/2 teaspoons salt
SPINACH FILLING
2 pounds spinach (fresh or frozen..i used frozen)
1 - small chopped onion
- juice of 2 lemons
1/4 to 1/3 cup oil (once again, i chose olive oil!!)
- salt and pepper to taste
MEAT FILLING
2 pounds ground beef or ground lamb (or both)
2 - large tomatoes (finely diced)
1/2 cup parsley (finely chopped)
1/4 cup tomato paste
1/2 cup tomato sauce
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 - onion (finely chopped)

How To Make beef fatayer

Step 1

SPINACH FILLING DIRECTIONS: 1. Thaw the spinach and then cut up and wash it and make sure to drain it very well!! This is a VERY important step, you do not want to keep any liquid from the spinach, it needs to be water-free! 2. Add chopped onion (since I’m not a huge onion fan, we’ll go with 1 large onion, maybe a little more) 3. Add lemon to taste ( I prefer it tart, so aim for 1 large lemon per lb. of spinach = 2 lemons for this) 4. Add oil to the mix 5. Add salt, pepper and a little bit of sumac Mix together to get something similar to a 'paste' ASSEMBLE AND MAKE TRIANGLES: Pinch off about 2 1/2″ balls of dough and roll out into a 4″ circle. Put a heaping tablespoon of the spinach filling in the middle of each circle. Fold up from the bottom to the middle and bring in sides to the center to form a triangle. Press down on the seams firmly and pinch ends together. Place the fatayer on a cookie sheet that has been brushed with butter or olive oil and place the pies on the tray. Brush the tops with oil and put in a preheated 500 degree oven for 15 minutes or until a little brown.

Step 2

MEAT FILLING DIRECTIONS: Mix all above ingredients together Instead of making into triangles, you will make squares. Just add a tablespoon of the mixture to the middle of the square dough and pinch each side of the edge to hold the meat. Put on a greased cookie sheet and bake on 500 for 15 minutes.
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