Cooking with Love

Friday, March 12, 2010

Fatayer - a Middle Eastern vegetarian dish فطاير

This is a simple savoury vegetarian dish. Its origins are either Syria or Lebanon, maybe even both. I'm not sure. And its got spinach, which makes it a good dish. Pine-nuts can be added to the filling, I didn't since the prices of the pine nuts have rocketed lately.

These are very easy to make, the dough is delightfuly golden & crispy.

For the dough:
  • 3 cups flour
  • 3/4 cup warm water
  • 1/4 cup warm milk
  • 1 tsp. salt
  • 1 tsp dry active yeast
  • 1/4 cup canola or extra virgin olive oil ( I used olive oil)
For the filling:
  • 500 g spinach, finely chopped
  • 2 medium onions, finely diced
  • juice of 2-3 lemons, to taste
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp sumac
  • salt and black pepper, to taste
  1. Prepare the dough by mixing the oil with the flour, yeast and slowly mix in the milk, water and oil. Add salt to taste and knead for 10-15 minutes or until the dough is soft and elastic.
  2. Let the dough rise foe approx. 45 minutes till double in size.
  3. Knead the dough and let out the air.
  4. Divide the dough into individual small (tennis ball size) balls and cover with a damp towel while you prepare the filling.
  5. Saute the diced onions  to soften them. Add the spinach and let Steam it till wilted - about 5 - 7 minutes. Add lemon juice, sumac and salt. Let drain while cooling.
  6. Squeeze out as much water from the spinach as you can and adjust seasoning to taste.
  7. Flatten each ball of dough and add a spoonful of the spinach mixture to the center of the disc while making sure to keep the sides clear of oil or filling. This will help create a better seal later.
  8. Crimp the dough into a triangular shape and set on a parchment lined baking sheet.
  9. Brush  egg wash and bake in a 200 degree C oven for 15-20 minutes until golden brown.
  10. Serve warm or room temp.


Anonymous said...
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Mom said...

nice recipe!
it is widely prepared in the Levant area with slight variation. some people cook the spinach filling before they put it inside the dough, but i like it raw and then baked...they are best when they are hot out of the oven but they can be eaten any time of the day at any temperature.
try to add a small spoon of cumin to the filling, it gives it a nice smokey taste. thanks for sharing.

prettybaker said...

Thanks for the tip - I will definately try it with cumin. I also wantto try them with beet leaves which are very popular here.

Lynn said...

All you beautiful foods look so delicious! Thank you so much for visiting me and becoming a follower, as I am a follower of your lovely blog too:)
Lynn x