Fatayer Recipes

Steps:

• Line a baking sheet with parchment paper.
• Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
• Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

Steps:

• METHOD:.
• 1. Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the flour (or flours, if using more than one type) in a mixer fitted with the dough hook or by hand. When the yeast has bubbled, add it to the flour mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stuffing.
• 2. Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry.
• 3. Chop the onions very fine and place them in a bowl. Mix in all the spices.
• 4. Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stuffing is too wet, it will open up the turnovers.
• 5. Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you can't make them that thin, it is OK, just don't make them too thick (no more than than 1/8in).
• 6. Cut rounds with a 4 inches cookie cutter and start spreading one tablespoon of stuffing on each fatayer.
• 7. Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
• 8. Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350°F for about 15 to 20 minutes or until the top and bottoms are golden.
• 9. Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.

Steps:

• Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
• Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
• While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.