Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make ahead and freeze food, perfect for snacking on or serving at a party. Today I’ll show you the perfect dough, and we’ll be making the 4 classic flavours, Spinach, Cheese, Meat and Za’atar.
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0:00 Intro
0:47 Cheese Filling
1:45 Spinach Filling
3:33 Meat Filling
4:35 Zaatar topping
4:45 Making the dough
7:35 Spinach pies
8:23 Meat pies
9:04 Cheese pies
9:28 Zaatar pies
9:37 Cooking
10:06 Outro
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Cheese Filling: (makes 24)
250g Mozzarella, Akkawi, or Nabulsi cheese
200g Feta Cheese
20g Parsley
2 Eggs
1 Tbsp Nigella Seeds
1 Tsp Dried Mint
Spinach Filling: (makes 24)
250g Spinach
250g Onion
30g Pine nuts
2 Cloves Garlic
4 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Sumac
1 Tbsp Pomegranate Molasses
1 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Cayene pepper
1/4 Tsp Paprika
Meat filling: (makes 24)
250g Lamb mince or high fat beef
175g Tomatoes
125g Onion
1.5 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Sumac
1/4 Tsp Pepper
1/4 Tsp Cayenne
Zaatar: (makes 8)
2 Tbsp Zaatar
2 Tbsp Olive Oil
Dough: (makes ~68)
1kg All Purpose Flour
540g Whole Milk or water
240g Vegetable Oil
4 Tsp Sugar
4 Tsp Dry Active Yeast
2 Tsp Salt
Directions:
Cheese filling:
Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with remaining ingredients. Mix well to combine
Zaatar:
Mix to combine
Spinach filling:
1- Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
2- Add half the oil to a pan, and toast the pinenuts until golden
3- Add the other half of oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
4- Once cooled add the onion, pinenuts and remaining ingredients to the spinach and mix together
Meat filling:
1- Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
2- Knead together until well incorporated and the mixture can form a smooth log
Dough:
1- Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
2- In your stand mixer, add the flour and salt. Mix together briefly
3- Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
4- Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
5- Oil a bowl, and add the dough, then allow to rest for 30 minutes
6- After resting portion out into 25g pieces then shape and top them
To cook:
Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don’t forget to oil the tray after every batch to ensure you get a lightly fried bottom
40 Comments
This one took a little while to work out, but Salma and I are super proud of the end result. Salma tested 6 different dough recipes, and went back and forth on the toppings to come up with these fantastic recipes. We'd love to know what you'd top your Fatayer with, so let us know what you think would be a good filling! Also if you want to support our efforts to develop these recipes, consider buying us a coffee at https://ko-fi.com/MiddleEats or becoming a patron at http://www.patreon.com/MiddleEats
Thank you for sharing this! I'm an absolute fan of fatayer! ๐
Thank you so very much for all the recipes you give us and all the small details that you point out and last and not least thank you for writing the recipes in the description box we are looking forward to more of your recipes thank you so very muchโค๏ธ๐น๐น
Your knife isn't sharp
I will have one of each ๐ฌ๐ฌ๐ฌ
Looks delicious ๐do you have the Turkish Manti recipe?
Stuffing my face with these on the weekend is what Iโm gonna do! Only those of us who live in the west know very well the agony of not being able to just go out and buy fresh manageesh at any street corner. Will test these out on sat, thanks for the recipe!
We used to have these every day for breakfast in Riyadh. I miss them and I never had the courage to try making them before. I'm going to give it a go. ๐
Any substitute for pamagranet molasses?
I loved it and I've shared this video with a friend in Mexico who wanted to try them. ๐
I made these and they were outstanding. I used impossible meat for a vegan version. Thanks for sharing!! Loved the dough, I subtituted the dairy milk with soy milk.
My Tata (grandmother – Syrian) made these meat pies. My mom mentioned how easy this is. Make sure you use the glass measuring tool for the liquids. We use hamburger with spag. sauce and fry the onions in olive oil. We put the mixture into a small food processor, so the meat is a consistent size. Ours did not brown because we were worried about the temp. being too brown – 450. We will try it at a higher temperature. We will try the other recipes. The milk did make the dough softer. At one point – my Tata eliminated the olive oil and added extra water (milk) when she made Syrian bread – for bread and meat pies. The dough was softer. This may not work for this recipe. From my mom – thanks again!
Nice thx u
The pine nuts people. Pine nuts make this amazing!
ุชุณูู ุงูุฏู ูุงุดูู ุฑุจูุง ููููู ููุณุนุฏู ููุฑุฒูู ูุงุฑุจ ุงูุนุงูู ูู
Been looking for some savory bread recipes 4meat and vegetables.
I really love how detail he is
These are called manti in armenia
Just made these now. Took me way longer than expected! I will be popping them in the freezer. Amazing, thanks for the great recipe!!
Just saw this video, guess what i am making the next days
everyone living on this planet, should try Za'tar at least once in their lives, I think its un-fair some people don't even know about it
Descendent of Lebanese who emigrate to the US. Although they made their own bread, when they made sfeeha, they used the biscuits that are available in those pop-cans as the dough. The filling was hamburger meat, finely chopped raw onions, lemon juice, cinnamon, salt and pepper. They were shaped in the enclosed triangle shape.
I have always loved middle eastern food…and this channel makes me appreciate it more
I miss having Middle Eastern fatayer thy are the best ๐๐
Ok.. I think I will cry.. this is the most easy recipe to follow.. haven't made it yet.. I will come back once I get the courage to battle the dough.. its my biggest fear in the kitchen ๐
Can we make it without the eggs?
Both the spinach and cheese pies came out fantastic! Thanks for the written recipe and metric measurements which made it easy to scale the recipe.
Just made these today. I've tried 5 different recipes in the past and have owned a shawarma restaurant and this is the best dough recipe yet and was easy to make by hand as I don't have a mixer. The toppings were all a hit as well Ramadan mubarak!
Thank u so much for sharing, i tried diff; topping's and the outcome is absolutely delicious..
Really appreciate the videosโฆ any suggestions for cheese alternatives for the dairy intolerant??
Omg Iโd eat them all
The dough was on point but our first attempt was not great because it was rising in all the wrong places . On my second attempt (with the same dough batch) I used the broil mode in my oven which worked great …I guess that might have been what you meant by "highest temperature in your oven" but that's not what we understood ๐
Super recipe! Thanks ๐ฅ
your 'too dark' looked fine to me ;-P nom.
Hi there, great video
Quick question can be substitute the egg in the cheese mixture with something else
I love how you not only had the recipe but broke them up so it's easy to follow. Love your channel!
Zaatar is not that good.
Anyone know how to reheat the frozen ones? Do they need to be thawed overnight and then put in the overn?
I made it! Sure was difficult to crimp the edges. My kitchen might have had too high humidity and therefore the dough didnt want to stick to itself.
I made half a batch. Turned out about 18 each of spinach and meat fatayer. I served it with ful and my family liked it.
I think your knife skills are only part of your problem. It looks like your knife might be a bit dull.