Beef & Lamb Fatayer
- Soomaali
- Fataa’ir
- Français
- Chaussons au Boeuf et a l’Agneau
- العربية
- فطائر باللحم
By Leila & Abdullahi · ·
For Middle Eastern recipes, we owe a lot to Jeddah where we lived for several years. With so many expatriate friends as well as all the different types of restaurants, it was very easy to fall in love with Middle Eastern cooking. Leila was not working at the time (just like most of the women) and she had plenty of time on her hands. So she, together with her neighbours, established a routine where, on a rotating basis, one of them would host the other ladies for coffee and snacks. It was a great way to socialize, exchange recipes, and of course engage in a little gossip. We will share with you all those amazing recipes but you will not be privy to the gossip. It is sealed and concealed.
One of those neighbours was Um Ayman whose recipes we adored. She was from Syria and was a very talented cook who had a large repertoire of traditional Syrian recipes. This fatayer recipe is from the wonderful Um Ayman and we hope that you will agree that they are truly delectable.
This post is a tribute to Um Ayman. On these difficult days for Syria, we hope that she, as well as her loved ones, are safe and are not in harm’s way. We also wish peace, justice, and prosperity for all the people of Syria.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Fatayer Dough
Fatayer Filling
Method
Tap a step to mark it done.
Place the flour in the bowl.
Add the instant dry yeast.
Add the salt.
Add the sugar.
Add the warm milk.
Add the oil and mix for 4 minutes with a stand mixer or mix and knead for 10 minutes by hand.
Fatayer dough Preparing the filling for the fatayer Place the diced onions in a bowl.
Add the allspice.
Add the salt then mix.
Add the olive oil and mix well.
Add the ground beef and lamb, then mix well.
Add the diced red and yellow peppers.
Add the diced tomatoes.
Add the ground black pepper.
Mix well.
Fatayer filling Fatayer dough Fatayer dough Shaping and filling the fatayer Divide the dough into 50 equal pieces.
Shape each piece into a ball (about 1½ inch ball).
Spread each ball using your fingertips, or rolling pin, or pasta roller.
Place 1 Tbsp of filling on the dough.
Lift a corner and pinch it down as shown in the picture.
Lift and pinch down the other corner.
Repeat on the other side.
This is what the fatayer should look like.
Place on an oiled baking sheet or cover the sheet with parchment paper. Bake at 400°F/204°C for 14 to 16 minutes.
Comments
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how long does dough have to sit ????
asalamu caleykum
walalayaal aad baad umahadsantihiin sida aad wax noogu soo gudbiseen
walalayaal waxaa niweydiinaa makiinada cajiinka lagu qaso xageen ka heli karaa mahadsanidiin
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Adigaa mahadda mudan walaal. Waxaa ka heli kartaa dukaamada maacuunta lagu gado, ama dukaamada waaweyn (department store), ama internetka.
waaaaaaaaaw masha allah . . plz can u tell me from where can I get all spices ?
Thank you very much. It is available at the supermarkets.
i love this and cant wait to make them
They are really delicious. Thanks.
masha alah wad ku mahasantihiin jawabtiina
thanks i will try insha alah
Adigaa mahadda mudan.