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a fatyer 7

Lebanese Meat Fatayer/ Lebanese Meat Turnovers

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Prep: 25 minutes
Cook: 15 minutes
Total Time 40 minutes
Course
Appetizer
Snack
Cuisine
#Middle Eastern
Lebanese
Mediterranean
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Description

Meat fatayer are at their most irresistible when served warm, fresh from the oven. The pastry is beautifully golden and tender, while the savory, richly seasoned meat filling is juicy, aromatic, and wonderfully comforting. That first warm bite is pure bliss, although these delicious pastries are just as enjoyable and commonly served at room temperature.

Ingredients
 

For the Dough

  • 500 g / 1 lb 2 oz all-purpose flour
  • 1½ tablespoons sugar
  • 1 tablespoon instant dry yeast
  • 1½ teaspoons salt
  • 2 –3 tablespoons sunflower oil
  • 1¼ cups whole milk or slightly less if needed

For the Filling

  • 500 g / 1 lb 2 oz ground lamb or beef
  • 1 medium onion finely chopped
  • 2 large tomatoes peeled and finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper optional

Instructions
 

  • • Combine base: In a large bowl, mix the flour, active dry yeast, sugar, salt, and oil.
    • Add liquid: Pour in the lukewarm milk and mix well until a cohesive dough forms.
  • Knead the dough until it is smooth and uniform. Slam it against the countertop a couple of times before covering the bowl with plastic wrap. This technique helps strengthen the gluten in the flour, resulting in a lighter, fluffier dough (watch the video tutorial for visual guidance). Set it aside to rest for 1½ hours, or until it has doubled in size.
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  • In the meantime, prepare the meat filling. Heat a skillet over high heat and lightly coat it with oil. Add the ground meat, breaking it into large pieces, and let it brown for several minutes. Stir in the chopped onions and season with cinnamon, black pepper, and cayenne pepper (if using). Add the chopped tomatoes and sprinkle with salt—this helps the tomatoes release their juices while intensifying their flavor. Reduce the heat to medium, cover, and simmer for 5 minutes, or until the tomatoes are cooked down and most of the moisture has evaporated. Taste and adjust the seasoning to your preference; you don’t want a bland filling! Set the filling aside to cool completely. Note that using a warm filling can cause the fatayer to unravel during baking, so for the best results, refrigerate it for at least 6 hours, or preferably overnight.
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  • Preheat your oven to 220°C (430°F) and position the oven rack in the center.
  • Once the dough has doubled in size, turn it out onto a lightly floured countertop and divide it into equal portions, roughly the size of a ping-pong ball or slightly smaller.
  • Roll each piece of dough into a circle about 3–4 mm (1/8 inch) thick—it should be quite thin. Lightly flour your countertop and rolling pin as needed to prevent sticking.
  • I will show you three beautiful ways to shape your meat fatayer:
  • The first method is truly a work of art! Place a spoonful of the filling in the center of the dough circle. Crimp and pleat the edges over the filling, alternating between the left and right sides to create a beautiful pattern. Make sure to pinch the dough firmly to seal it well. Watch the video tutorial for a clear, step-by-step demonstration!
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  • The second method is the crescent-shaped pocket fatayer, which looks beautifully similar to an empanada. Place 1 tablespoon of the filling in the center of the dough circle. Fold the dough in half to form a half-moon, then pinch the edges firmly together. Press and pleat the edges to create a tight, decorative seal. Be sure to check out the video tutorial to see this technique in action.
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  • And finally, the third method is the traditional pyramid-shaped triangle that you’ve probably seen before. Place 1 tablespoon of the filling in the center of the dough circle. Lift the edges of the circle up and bring them together toward the center. Securely seal the fatayer by pinching the edges firmly together, forming a clean pyramid shape. Make sure your fatayer are tightly sealed; otherwise, they may burst open while baking! Watch the video tutorial to see exactly how it’s done.
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  • Lightly grease two large baking sheets with oil, then arrange the meat fatayer on them, leaving enough space between each piece.
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  • Bake for about 12 to 15 minutes, or until the fatayer are beautifully golden brown. Serve them warm or at room temperature.
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Video

Notes

 

 
 
Keyword meat fatayer
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