Fatayer - Homemade Lebanese Pies

• portioner: 12 servings
• aktiv tid: 40 minutes
• total tid: 1 hour

Ingredienser

230 ml water

7 g sugar

9 g salt

7 g yeast

50 ml olive oil

400 g plain white flour / all purpose flour

1 egg yolk (for egg wash)

50 g feta cheese

50 g labneh

100 g kasar cheese, mozzarella or cheddar cheese

¼ tsp Aleppo pepper

½ cup chopped parsley and dill

150 g ground beef

1 tbsp olive oil

1 medium onion (diced)

1 clove garlic (finely chopped)

¼ tsp freshly ground black pepper

¾ tsp salt

½ tsp paprika

200 g baby spinach

Vejledning

Preparing the Dough

In a large bowl, combine the flour, salt, sugar, olive oil, and dried yeast together.

Add the water and stir until a dough forms.

Knead the dough on a floured surface for 5 minutes until it becomes smooth and elastic.

Return the dough back to the bowl and cover it with a clean towel.

Cover the dough and let it rise until doubled in size, about 1 hour.

Prepare the filling(s) while the dough is rising.

Preparing the Cheese Filling

Crumble the feat cheese into small pieces and grate the kasar cheese.

Wash, dry and finely chop the parsley and dill.

In a bowl, mix crumbled feta cheese, labneh, grated kasar cheese (or mozzarella/cheddar), Aleppo pepper, and chopped parsley and dill. Set aside.

Preparing the Spinach Filling

To make the spinach filling, heat a large pan or wok on medium heat.

Brown the mince until it releases its fat.

Break the mince down into small pieces with a wooden spoon while cooking.

Add olive oil if needed and stir in the onions and garlic.

Cook until translucent then add salt, pepper, and paprika.

Sauté for another minute, add the spinach, and cook for a few minutes or until the water from the spinach evaporates.

Remove from the heat and let it cool down before using.

Shaping Fatayer

When the dough has doubled in size, divide it into 12 equal pieces and shape them into balls. They should roughly weigh 55 grams each.

Cover them with a clean kitchen towel and let them rest for another 15 minutes.

Preheat your oven to 200°C (390°F).

Line two large baking sheets with parchment paper.

If you want to make boat shaped fatayer, take a one dough ball and thinly roll it into a small oval shape.

Place 1 ½ tablespoons of the cheese or spinach filling in the center of the dough.

Fold the sides of the dough over the filling, leaving the center exposed. Pinch the ends to create a boat shape.

Place the shaped fatayer on a prepared baking sheet.

Repeat with the remaining dough balls.

If you want to make triangle-shaped fatayers, take one dough ball and roll it out into a thin circle with a diameter of 6" (15 cm).

Place 1 ½ tablespoons of the cheese or spinach filling onto one half of the dough circle.

Lift two sides of the dough and bring them together at the top, a bit to the side. This creates a point like a triangle.

Pinch the top part to seal the filling inside.

Fold up the remaining side to finish the triangle shape.

Pinch all sides of the triangle to make sure it's closed tight.

Put the shaped triangle fatayer on the baking sheet, repeat until you run out of dough balls.

Baking Fatayer

Brush the tops of the shaped fatayer with egg wash (egg yolk mixed with a little water).

Bake in the preheated oven for about 15-20 minutes, or until golden brown.

Ernæring

• Kalorier: 238 kcal
• Fedt i alt: 11 g
• Mættet fedt: 4 g
• Uumættet fedt: 7 g
• Transfedt: 0.2 g
• Kolesterol: 36 mg
• Natrium: 564 mg
• Kulhydrater i alt: 24 g
• Kostfiber: 2 g
• Sukker i alt: 1 g
• Protein: 10 g