Fatayer - Arabian Patties (Fatayer)

[For preparing the filling with spinach.]

Fatayer - Arabian Patties (Fatayer)

Category: Bakery products

Kitchen: arabic

Ingredients
For the test
premium wheat flour	350 g
dry yeast	1.5 tsp.
sugar	1 tbsp. l.
salt	1/2 tsp
milk	240 ml
olive oil	80 ml
Filling with spinach
olive oil	3 tbsp. l.
bulb onions	140 g
fresh tomatoes	200 g
salt	1/2 tsp
green onions (stems)	3 pcs.
spinach	170 g
sumac	1/4 tsp
paprika	1/2 tsp
ground allspice	1/4 tsp
fresh parsley	160 g
ground black pepper	1/4 tsp
egg	1 PC.
Filling with cheese
akavi cheese, or feta (or ricotta + mozzarella)	250 g
fresh parsley	80 g
fresh mint leaves	40 g
nigella seeds	1 tbsp. l.
egg	1 PC.
Filling with meat
minced meat (beef)	110 g
minced meat (lamb)	110 g
bulb onions	1 PC.
sweet peppers red and yellow	1/4 pcs.
fresh tomato (small size)	1 PC.
ground allspice	taste
ground black pepper	taste
salt	taste
olive oil	1 tbsp. l.
pine nuts	1 tbsp. l.
pomegranate syrup	1/2 tbsp. l.
tomato paste	1/2 tsp

Cooking method

• Sift flour into a bowl, add yeast, sugar, salt and mix all dry ingredients. Dig a well in the flour and add milk and olive oil. Mix well and continue kneading the dough for 5 minutes. Cover and let the dough sit for 10-15 minutes. Form the dough into a ball and leave for another 10-15 minutes. The dough is ready. I used a bread maker to knead the dough, choosing the "Pizza" program, a full cycle and about another 20 minutes more.

  The dough after the end of the program and fermentation for 20 minutes. While the dough is in the bread maker, prepare the filling. In the list of ingredients, options are given taking into account the weight of the dough, if you decide to cook pies with different fillings, then either reduce the number of ingredients or increase the number of ingredients for the dough.

• For preparing the filling with spinach.
• Sauté the onion in 2 tbsp. l. butter, add chopped tomatoes and cook for 2 minutes. Add green onions, spinach and spices, cook for 5 minutes.
• Turn off the heat of the stove, add the parsley and the remaining spoonful of oil, stir.
• For making cheese filling.
• Akkawi cheese is an authentic option, but out of reach for many. A substitute could be feta or a mixture of ricotta and mozzarella.
• Cut feta cheese into cubes and cover with cold water for 10-15 minutes, changing the water twice. Drain and crush the cheese.
• Mix all ingredients.
• * Adjust the amount of mint to your liking, I added only 1 tbsp. l. chopped leaves.
• For preparing meat filling.
• Place the chopped onion in a bowl, add salt, spices and stir.
• Add olive oil, stir.
• Add minced meat, bell pepper, tomato and mix all ingredients thoroughly until smooth.
• Pine nuts are added after baking or before baking, spreading over the filling.

  Round the finished dough and place on the work surface.

  Divide the dough into 24 pieces.

  Fatayer differs in shape according to the filling, so the meat filling is a square or quadrangular shape, for a cheese filling - a boat shape, and a spinach filling - a triangular shape.

• Take 1 ball and roll it into a circle, place the spinach filling in the center and form a triangular patty. For meat filling, simply join the corners by lifting the four sides of the dough around the filling.

  For the cheese filling, roll the dough ball into an oblong oval, place 1 + 1/2 tsp. the fillings in the middle and spread, gently leveling.Next, shape the boat by lifting one edge and sealing the ends, then do the same with the other edge, giving the final shape. Be careful and seal the dough at the ends very carefully, giving them a slightly elongated shape, otherwise the dough will unfold when baking and you will get the version of the pie in the form of a cheesecake.

  Transfer the dough pieces to a greased baking sheet and brush the surface of the dough with a beaten egg.

  Put in an oven preheated to 200-205 C and bake the pies for 16-20 minutes, until tender.

• When baked with minimal proofing, the finished dough is crispy, thin but soft, not dry, but crumbly. After proofing for 20 - 30 minutes, the finished dough is simply very soft and more fluffy. According to the recipe, it is recommended not to provoke because of the very juicy filling with cheese; for pies with spinach filling, the proving time is not critical, rather a plus.

  By the way, pies with the replacement of spinach for sorrel taste quite good, only in this version you do not need to add tomatoes and sumac.

The dish is designed for

24 pcs.

Note

Leila & Abdullahi recipe. Thanks to the authors!
Fatayer is a popular Arabian savory pastry traditionally filled with cheese, spinach, or meat. Ideal for appetizers, light tasting and small patties.

Thank you Ilona we love any pies in our house, the more so cute we will definitely try

[Corsica]

Corsica, Ilona, ​​delicious pies!
Pzhl, stuffed with spinach, indicate how much you need, just thought about where to attach it.
Thank you!

[Tatyana1103]

Tatyana1103, LThank you for your interest in the recipe!

Pzhl, stuffed with spinach, indicate how much you need, just thought about where to attach it.

Larissa, excuse me for the carelessness and thanks for the question. The recipe for the filling requires 170 g of spinach.