Lamb Fatayer Recipe
Baked Lebanese lamb puffs.
Servings Prep Time
4fatayers 30minutes
Cook Time
20minutes
Servings Prep Time
4fatayers 30minutes
Cook Time
20minutes
Ingredients
For the Dough
For the Filling
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.