Lamb Fatayer Recipe

There are only a handful of ways in which one can go wrong with a meat and carbohydrate combo. No matter the cuisine – or even the meat – the combination is a winner for all seasons, whether it’s in the form of a sandwich, a samosa, a breaded cutlet, or a roll. One such example is the Lebanese lamb fatayer, which is essentially minced lamb spiked with mild spices in an open pastry casing that is baked to crispy perfection. A quick recipe to make and a delicious appetizer to devour, this Lebanese delight will have you going back for seconds.

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Lamb Fatayer Recipe

Baked Lebanese lamb puffs.

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Course

Appetizer, Snacks

Cuisine

Lebanese, Mediterranean

Prep Time

30 minutes

Cook Time

20 minutes

Servings

fatayers MetricUS Imperial

Ingredients

For the Dough

• 1.75 cup all purpose flour
• 3/4 cup warm water
• 2 tsp yeast
• 1 tsp sugar
• 2 tsp Salt

For the Filling

• 250 gram ground lamb
• 1 tsp olive oil
• 1 onion diced
• 2 garlic cloves minced
• 1 Roma tomato cored, seeded, and diced
• 1/2 tsp Salt
• 1/4 tsp allspice
• 3/4 tsp zatar
• 1 tbsp Parsley chopped
• 1 egg beaten with 1 tbsp water for egg wash
• 1/2 tsp nigells seeds

Course Appetizer, Snacks Cuisine Lebanese, Mediterranean Prep Time 30 minutes Cook Time 20 minutes Servings fatayers MetricUS Imperial Ingredients For the Dough 1.75 cup all purpose flour 3/4 cup warm water 2 tsp yeast 1 tsp sugar 2 tsp Salt For the Filling 250 gram ground lamb 1 tsp olive oil 1 onion diced 2 garlic cloves minced 1 Roma tomato cored, seeded, and diced 1/2 tsp Salt 1/4 tsp allspice 3/4 tsp zatar 1 tbsp Parsley chopped 1 egg beaten with 1 tbsp water for egg wash 1/2 tsp nigells seeds

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Instructions

For The Dough

1. In a large bowl place flour and salt and mix well.
2. In another bowl place the warm water. Add the yeast and sugar, stir lightly and let it sit until frothy, about 5-10 minutes.
3. Add the yeast mixture to the flour and blend well until a soft dough forms.
4. Rub a deep bowl with olive oil and place the dough inside the oven. Cover and let it sit until double in size, about 1-2 hours.
5. Preheat oven to 400'F
6. Turn dough onto a floured surface. Punch down and knead for about 5 minutes.
7. Roll dough into the shape of a cylinder, and cut into 6 equal parts.

For The Filling

1. Heat oil in a non-stick skillet and sauté the onion and garlic until translucent.
2. Add the tomatoes, and the ground lamb.
3. Use a spatula to break lamb into small pieces, and sprinkle in the salt, allspice, and zatar. Cook completely.

For The Fatayer

1. Divide the dough into 4 equal parts, and roll out each part into a 9" x 3" oval.
2. Place filling down the center of the oval and then brush around the edges with the egg wash.
3. Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.
4. Place individual fatayer on a baking sheet sprinkled with cornmeal. Sprinkle each individual fatayer with nigella seeds.
5. Bake for about 15-20 minutes, or until fatayer appears golden and crispy.
6. Garnish each fatayer with chopped parsley. Serve.