Fatai (Lebanese Meat Pies)
I looked up a recipe for my husband's beloved "fatai" (my husband calls it "fatai," but it's really called "fataya") and came up with my own version using more meat.
The dough is a bit firm, but if you let it rest for a bit, it will be easier to roll out.
When wrapping it up, don't completely close the top, but leave a gap so that it opens a bit while baking. Recipe by TBites
Fatai (Lebanese Meat Pies)
I looked up a recipe for my husband's beloved "fatai" (my husband calls it "fatai," but it's really called "fataya") and came up with my own version using more meat.
The dough is a bit firm, but if you let it rest for a bit, it will be easier to roll out.
When wrapping it up, don't completely close the top, but leave a gap so that it opens a bit while baking. Recipe by TBites
Cooking Instructions
- 1
Put the dough ingredients into a bowl and knead well. Once smooth, divide into 12-14 portions, roll into balls, and let rest.
- 2
Cut the potatoes into small pieces and finely shop the onions. In a separate bowl, mix the ground meat, lemon juice, salt, and pepper and mix it together.
- 3
Put a teaspoon of Step 2 on a small plate and heat it up in the microwave to taste-test. Adjust the seasonings as needed.
- 4
Roll out Step 1 into round discs, then top with 1.5 tablespoon of the filling from Step 2. Shape the filling into a triangle.
- 5
Fold up the sides to create a triangle. Leave the center open. Transfer to a baking sheet.
- 6
Bake in an oven warmed to 200℃ for 12 minutes until lightly browned.
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