Lamb Fatayer
By Sarah EwaldPublished on January 27, 2022
Time
1½ hours, plus 26½ hours chilling, resting, and cooling
Yield
Serves 12 (Makes 24 fatayer)
Ingredients
Dough
3 cups (16½ ounces/468 grams) bread flour 2 teaspoons sugar ½ teaspoon instant or rapid-rise yeast 1⅓ cups ice water 1 tablespoon extra-virgin olive oil 1½ teaspoons table saltFilling
3 tablespoons extra-virgin olive oil, divided1 pound ground lamb 1 onion, chopped fine 3 garlic cloves, minced1 teaspoon table salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon pepper ⅛ teaspoon cayenne pepper ⅓ cup pine nuts, toasted 2 tablespoons tahini 1 tablespoon pomegranate molassesBefore You Begin
To ensure that the fatayer seal completely, be sure to tightly pinch the seams. It is important to use ice water in the dough to prevent it from overheating in the food processor.
Instructions
- For the dough: Pulse flour, sugar, and yeast in food processor until combined, about 5 pulses. With processor running, slowly add ice water and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough rest for 10 minutes.
- Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.
- For the filling: Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add lamb and onion and cook, stirring occasionally, until lamb is no longer pink and onion is lightly browned, 10 to 12 minutes. Stir in garlic, salt, cinnamon, nutmeg, pepper, and cayenne and cook until fragrant, about 30 seconds. Off heat, stir in pine nuts, tahini, and pomegranate molasses. Transfer to bowl and let cool completely, about 30 minutes. (Filling can be refrigerated for up to 24 hours.)
- Press down on dough to deflate. Transfer dough to clean counter and divide into 24 equal portions (about 1¼ ounces each). Working with 1 dough portion at a time and keeping remaining dough portions covered with plastic wrap, cup dough with your palm and roll against counter into smooth, tight ball. Space dough balls 1 inch apart on counter, cover loosely with greased plastic, and let rest for 1½ hours.
- Adjust oven rack to middle position and heat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper. Working with 1 dough ball at a time, generously coat with flour and place on well-floured counter (keeping remaining balls covered). Press and roll into 4-inch circle, then place 1 tablespoon lamb filling in center of circle. Grasping edges of dough at 4 and 8 o’clock, lift dough around filling and pinch tightly to seal. Grasp top of dough (12 o’clock) and lift around filling to meet at center seam, pinching tightly to seal. Pinch edges of dough where they meet to seal seam (dough should be rough triangle shape). Transfer to prepared sheet, evenly spacing 12 fatayer over each prepared sheet.
- Brush fatayer with remaining 2 tablespoons oil. Bake, 1 sheet at a time, until deep golden brown, 12 to 15 minutes. Transfer sheets to wire rack and let cool for 15 minutes. Serve warm or at room temperature.
Time
1½ hours, plus 26½ hours chilling, resting, and coolingYield
Serves 12 (Makes 24 fatayer)Ingredients
Dough
3 cups (16½ ounces/468 grams) bread flour
2 teaspoons sugar
½ teaspoon instant or rapid-rise yeast
1⅓ cups ice water
1 tablespoon extra-virgin olive oil
1½ teaspoons table salt
Filling
3 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon table salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
⅓ cup pine nuts, toasted
2 tablespoons tahini
1 tablespoon pomegranate molasses
Test Kitchen Techniques
Ingredients
Dough
3 cups (16½ ounces/468 grams) bread flour
2 teaspoons sugar
½ teaspoon instant or rapid-rise yeast
1⅓ cups ice water
1 tablespoon extra-virgin olive oil
1½ teaspoons table salt
Filling
3 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon table salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
⅓ cup pine nuts, toasted
2 tablespoons tahini
1 tablespoon pomegranate molasses
Test Kitchen Techniques
Ingredients
Dough
3 cups (16½ ounces/468 grams) bread flour
2 teaspoons sugar
½ teaspoon instant or rapid-rise yeast
1⅓ cups ice water
1 tablespoon extra-virgin olive oil
1½ teaspoons table salt
Filling
3 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon table salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
⅓ cup pine nuts, toasted
2 tablespoons tahini
1 tablespoon pomegranate molasses
Test Kitchen Techniques
Why This Recipe Works
These individual little pockets can be filled with a wide assortment of greens, meat, or labneh, and they're often served on a meze platter or as a light meal at any time of day. Regardless of when or where they are eaten, fatayer are a bit of a labor of love but are well worth the time. The crust of this fatayer is a cold-fermented yeasted dough; giving it a long rest in the refrigerator lets it develop better flavor and structure, resulting in a crisp outer crust that maintains a slight chewiness. This method ensures that the fatayer holds its shape well during baking—which is necessary to keep all the luscious filling tucked inside. This juicy, ultrasavory filling features lamb sautéed with onion, garlic, traditional warm spices (cinnamon and nutmeg), and a pinch of cayenne for subtle heat. Toasted pine nuts are a classic addition and enrich the filling with pops of texture. Tahini and pomegranate molasses add delicious complexity while helping bind everything together.
Before You Begin
To ensure that the fatayer seal completely, be sure to tightly pinch the seams. It is important to use ice water in the dough to prevent it from overheating in the food processor.
Instructions
- For the dough: Pulse flour, sugar, and yeast in food processor until combined, about 5 pulses. With processor running, slowly add ice water and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough rest for 10 minutes.
- Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.
- For the filling: Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add lamb and onion and cook, stirring occasionally, until lamb is no longer pink and onion is lightly browned, 10 to 12 minutes. Stir in garlic, salt, cinnamon, nutmeg, pepper, and cayenne and cook until fragrant, about 30 seconds. Off heat, stir in pine nuts, tahini, and pomegranate molasses. Transfer to bowl and let cool completely, about 30 minutes. (Filling can be refrigerated for up to 24 hours.)
- Press down on dough to deflate. Transfer dough to clean counter and divide into 24 equal portions (about 1¼ ounces each). Working with 1 dough portion at a time and keeping remaining dough portions covered with plastic wrap, cup dough with your palm and roll against counter into smooth, tight ball. Space dough balls 1 inch apart on counter, cover loosely with greased plastic, and let rest for 1½ hours.
- Adjust oven rack to middle position and heat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper. Working with 1 dough ball at a time, generously coat with flour and place on well-floured counter (keeping remaining balls covered). Press and roll into 4-inch circle, then place 1 tablespoon lamb filling in center of circle. Grasping edges of dough at 4 and 8 o’clock, lift dough around filling and pinch tightly to seal. Grasp top of dough (12 o’clock) and lift around filling to meet at center seam, pinching tightly to seal. Pinch edges of dough where they meet to seal seam (dough should be rough triangle shape). Transfer to prepared sheet, evenly spacing 12 fatayer over each prepared sheet.
- Brush fatayer with remaining 2 tablespoons oil. Bake, 1 sheet at a time, until deep golden brown, 12 to 15 minutes. Transfer sheets to wire rack and let cool for 15 minutes. Serve warm or at room temperature.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments