Traditional Middle Eastern Fatayer Recipe

Ingredients

  • For the Dough:
    • 3.5 cups all-purpose flour
    • 1 cup warm water
    • 2 teaspoons sugar
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 tablespoon active dry yeast
  • For the Spinach Filling:
    • 2 cups spinach, finely chopped
    • 1 medium onion, finely chopped
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon sumac
    • Salt to taste
  • For the Cheese Filling:
    • 2 cups feta cheese, crumbled
    • 1 egg
    • 1 teaspoon dried mint

Steps and instructions

  1. In a large bowl, combine the warm water and sugar. Stir until sugar is dissolved.
  2. Add the yeast to the water and sugar mixture, stir lightly, and leave it for 10 minutes until it becomes frothy.
  3. Add the flour, salt, and olive oil to the yeast mixture. Mix well until a soft dough forms.
  4. Knead the dough on a floured surface for about ten minutes until it's smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean kitchen towel and let it rise for about 1-2 hours or until it doubles in size.
  6. While the dough is rising, prepare the fillings. For the spinach filling, mix the chopped spinach, onions, lemon juice, olive oil, sumac, and salt in a bowl. For the cheese filling, mix the crumbled feta cheese, egg, and dried mint in a separate bowl.
  7. Preheat your oven to 200°C (approximately 392°F) and line a baking sheet with parchment paper.
  8. After the dough has risen, punch it down to remove the air. Divide it into small balls, each about the size of a golf ball.
  9. On a floured surface, roll out each dough ball into a circle. Place a spoonful of either the spinach or cheese filling in the center of each circle.
  10. Fold the edges of the dough over the filling, pinching the corners to form a triangle or seal completely to form a pie.
  11. Place the filled pastries on the lined baking sheet and bake in the preheated oven for about 15-20 minutes or until golden brown.
  12. Remove the fatayer from the oven and allow them to cool slightly before serving.

Tools for making

  • Large bowl - Used to mix the dough ingredients and allow it to rise.
  • Floured surface - A clean surface dusted with flour for rolling out the dough.
  • Greased bowl - A bowl coated with oil to prevent the dough from sticking.
  • Clean kitchen towel - Used to cover the dough while it rises.
  • Baking sheet - A flat pan used to bake the fatayer in the oven.
  • Parchment paper - Placed on the baking sheet to prevent the fatayer from sticking.
  • Rolling pin - Used to roll out the dough into circles.
  • Spoon - Used for mixing the filling ingredients.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier crust.
  • Try using a combination of different flours such as spelt flour or chickpea flour for a unique flavor and texture.
  • Add some herbs or spices to the dough, such as dried oregano, thyme, or za'atar, to enhance the flavor.
  • Experiment with different fillings like caramelized onions and mushrooms, roasted vegetables, or a combination of different cheeses.
  • For a vegan option, replace the cheese filling with a mixture of tofu, nutritional yeast, and herbs.
  • Add some heat to the fillings by incorporating chopped jalapenos, chili flakes, or hot sauce.
  • Make a sweet version of fatayer by filling the dough with a mixture of nut butter, honey, and cinnamon.
  • Replace the traditional triangle shape with small round pies or even square shapes for a different presentation.
  • Brush the fatayer with melted butter or olive oil and sprinkle sesame seeds or nigella seeds on top before baking for added texture and flavor.
  • Make mini fatayer by using smaller portions of dough and fillings, perfect for appetizers or party snacks.

Recipe overview

This recipe will guide you through the process of making Fatayer, a popular Middle Eastern pastry that's perfect for a light breakfast, a snack, or a party appetizer. Fatayer can be filled with a variety of ingredients, but for this recipe, we'll be making two types: spinach and cheese. These delicious pastries are made with a soft and fluffy yeast dough that envelopes a hearty filling, resulting in a perfectly balanced bite. Expect a fun and rewarding baking project that provides you with a taste of Middle Eastern cuisine! Whether you're already familiar with these pastries or trying them for the first time, you'll definitely enjoy making and eating your homemade Fatayer.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it will result in a denser dough.
  2. Can I use frozen spinach for the filling?
    Yes, you can use frozen spinach. Thaw it completely and make sure to squeeze out any excess moisture before using it in the filling.
  3. Can I make the dough in advance?
    Yes, you can make the dough in advance. After it has risen, you can refrigerate it for up to 24 hours. Just make sure to let it come to room temperature before rolling it out.
  4. Can I freeze the fatayer?
    Yes, you can freeze the fatayer. After baking, allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply thaw and warm them in the oven.
  5. Can I use a different type of cheese for the filling?
    Yes, you can experiment with different types of cheese if desired. However, feta cheese is traditionally used in this recipe and provides a distinct flavor.

Serving dishes and utensils

Origin stories

Fatayer, a type of Middle Eastern pie, holds a significant place in the Levantine cuisine. Beloved in Syria, Lebanon, Jordan, Palestine, and beyond, these savory pastries have been a staple in the region for centuries, their origins potentially tracing back to the time of the Ottoman Empire. These versatile treats can be filled with a variety of ingredients, from spinach to cheese to meat, reflecting the diverse agricultural products of the region. Particularly interesting is the use of sumac in the spinach filling, a tart spice that is a hallmark of Levantine cuisine. The art of crafting Fatayer is often passed down through generations, making each bite a taste of history and familial love. As the Fatayer bakes to a golden hue, its tantalizing aroma fills the kitchen, acting as an irresistible call to the dining table.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.