Fatay
Lemony beef-filled Arab empanadas baked to perfection with Middle Eastern roots.
Ingredients
For the dough
- 1 kg flour
- 20 grams salt
- 600 ml lukewarm water
- 10 grams dry yeast (or 30 grams fresh yeast)
- 2 tbsp olive oil extra virgin
For the filling
- 2 big onions chopped
- 1 big red bell pepper or 1 small red and 1 small green), chopped
- 1 big tomato (without seeds) chopped
- 1 garlic clove minced
- 1 tbsp tomato paste
- 1 tbsp fresh or dry mint
- 2 tbsp parsley
- 1 kg minced beef meat
- 1 tbsp Baharat spices (cumin, clove, nutmeg, coriander, cardamom, cinnamon, pepper)
- An extra pinch of cinnamon
- Juice of 4 lemons
- Salt and pepper to taste
Instructions
Dough
- Dissolve the yeast in the lukewarm water, add the olive oil, and mix.
- Place the flour in a large bowl, add the salt and mix so that the yeast does not get in direct touch with the salt
- Pour in the water mixture and knead until the dough is smooth and elastic.
- Transfer it to a lightly floured surface, knead a bit more, and cover.
- Let it rest for at least 30 minutes, or until it triples in size.
Filling
- Meanwhile, finely dice the onions, bell peppers, and tomato. Mince the garlic.
- Combine the vegetables with the minced beef, tomato paste, mint, parsley, baharat spices, cinnamon, salt, and pepper.
- Add the lemon juice and mix thoroughly.
- Cover and marinate in the refrigerator for at least 2 hours.
Make the fatay
- Preheat the oven to very high heat (about 250°C / 480°F).
- Divide the dough into balls of about 60 grams.
- Roll each ball into a thin circle of about 20 cm diameter.
- Place a spoonful of filling in the center of each circle. Close into a triangle shape, leaving a small opening in the middle.
- Place on a baking tray with parchment paper and bake for 12–15 minutes, or until the dough is cooked and lightly golden.
- Serve hot, alone or with a light yogurt dip.
Nutrition
Calories: 260kcal
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