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Delicious Fatay

Easy Fatayer

Camila Benitez
Fatay, also known as Fatayer, is a Middle Eastern Spiced Beef empanada that can alternatively be stuffed with spinach and Feta or, Akkawi cheese. It is part of Levantine cuisine consumed in Iraq, Iran, Syria, Egypt, Lebanon, Palestine, Kuwait, Saudi Arabia, Jordan, and Israel. In Paraguay and Argentina, Fatayer is also popular as a variety of empanada, called empanada árabe. Here's our recipe for this delicacy that you can prepare at home to surprise your family and friends with this classic Arabian cuisine!
5 from 2 votes
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Arabian
Servings 24 Fatayer

Ingredients
  

For this Fatay Filling:

  • 1 kg 90/10 ground beef
  • 400 g ( about 3 medium) onions, finely diced
  • 100 g ( 2 medium) red bell pepper, finely diced
  • 100 g (2 medium) green bell pepper, finely diced
  • 200 g Roma tomatoes , deseeded and finely diced
  • 3 fresh garlic cloves , finely minced
  • 4 green onion , finely chopped
  • 80 g ( about 6 tablespoons) tomato paste
  • Juice and zest from of 2 to 3 lemons
  • ¼ cup fresh chopped fresh mint leaves or Italian parsley
  • 2 teaspoons Kosher salt , to taste
  • 1 teaspoon ground black pepper , to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon Baharat spice or allspice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses , adjust to taste
  • ½ cup Pine nuts , roasted (optional)

For the dough:

Instructions
 

  • Traditional Fatayer filling: Make sure to drain off the juices released by the meat when filling.
  • In a large non-reactive bowl, combine the ground beef, onion, bell peppers, green onion, garlic, paprika, tomato paste, tomato, pomegranate molasses, and lemon juice. Add the chopped mint leaves or parsley and spices. Using a wooden spatula or your hands, gently mix the ground beef, vegetables, and spices until well combined. Don’t over mix the meat! Store the meat filling, covered tightly, in the refrigerator for about 3 hours.
  • Non-Traditional Fatayer Filling: This way allows you to control the meat juices by first cooking them off.
  • Heat oil in a large pot over medium-high heat, add the beef, and salt cook, stirring with a wooden spoon to break the meat into pieces until the beef is browned,  7 minutes. Add the onions, bell peppers, garlic, and tomatoes; cook, stirring until the vegetables are softened, about 10 minutes.
  • Next, stir in the tomato paste and cook, stirring for 2 minutes. Next, add the sweet paprika, red pepper flakes, ground black pepper, cumin, nutmeg, Baharat spice; cook, frequently stirring, for another minute. Finally, stir in the lime juice and pomegranate molasses and cook for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That’s the trick). Taste and adjust seasoning if needed.

How to make the dough:

  • In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, sugar, and yeast on medium speed until thoroughly blended.
  • Stir the warm water, olive oil, and salt in a large measuring cup until the salt dissolves completely. While the mixer is running, add the warm wet mixture and knead until the dough starts to pull away from the sides but remains soft and slightly sticky at the bottom of the bowl.
  • Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a clean kitchen towel and proof the dough in a warm place until it doubles in size.
  • Punch down the dough to remove all air bubbles. Lightly oil (2) 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 90g equal pieces, about 24 pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 20 to 30 minutes. Alternatively, you can place them in the refrigerator for a slower rise.

How to Assemble & Bake Fatayer:

  • Position 2 racks in the middle of the oven and preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment. Remove the meat filling from the refrigerator. If you're using raw meat filling:Drain off the juices released by the meat.
  • Roll out the dough into a 7 to 8-inch circle. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Sprinkle the pine nuts over the meat mixture and lightly press them to adhere.Then, proceed with the folding (or shaping). See above on How to Shape the Fatayer.👆
  • Place the Fatayer on the prepared baking sheet and bake in the preheated oven for approximately 20 to 25 minutes or until the Fatayer is golden brown. Serve the Fatay hot and with lemon wedges for an extra zing. Enjoy!

Notes

How to Store & Re-Heat
To store: Fatay, let them cool completely, then place them in a container or resealable plastic bag. Store in the fridge for three days or in the freezer for up to three months.
To reheat: Fatay, preheat the oven to 350°F (175°C) and place the Fatay on a baking sheet. Cover the sheet with foil and bake for 10-15 minutes or until the Fatay is heated. Alternatively, you can reheat them in the microwave for 30-60 seconds, depending on the wattage of your microwave.
Avoid overheating the Fatay, as this can cause them to dry out or become tough. Enjoy your reheated Fatay with a side of yogurt or tzatziki sauce for dipping, and serve with a fresh salad or pickled vegetables to complete the meal.

Make-Ahead

Fatay is an excellent make-ahead dish that you can prepare in advance and store in the refrigerator or freezer until you are ready to serve. You can prepare the filling and dough separately and assemble them before baking. To make the filling ahead of time, cook the ground beef with the onions, peppers, tomatoes, and spices, then let it cool before storing it in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
To make the dough ahead of time, mix the dry ingredients, then store them in an airtight container or resealable plastic bag in a cool, dry place. When you're ready to assemble the Fatay, thaw the filling (if frozen), roll out the dough, cut it into circles, and add the filling. Then, bake as directed in the recipe. This is an excellent option for busy weeknights or entertaining, as you can prepare the Fatay in advance and have them ready to go whenever you need them.
How to Freeze
Fatay is a dish that can be easily frozen for future use. To freeze Fatay, prepare them as the recipe directs, then let them cool completely. Once cooled, place the Fatay in a single layer on a baking sheet and put them in the freezer for an hour or two. Once partially frozen, transfer them to an airtight container or resealable plastic bag, and place them back in the freezer. Frozen Fatay can be stored for up to three months.
When ready to reheat the Fatay, remove them from the freezer and let them thaw in the refrigerator overnight. Then, reheat them in the oven or microwave as directed in the reheating instructions above. Remember that the texture and flavor of the Fatay may be slightly affected by freezing, but they will still be delicious and enjoyable.
Notes:
  • Remember that moisture should be kept to a minimum when making beef fatayer or other fillings.
  • The spices you use will determine the flavor of the fatay. Choose a savory, well-balanced combination to increase the complexity of the taste. Cumin, for example, can be used to season savory empanadas. This spice will add a great flavor to the empanada, but be careful with the amount you use because it may have a counterproductive effect.
  • Before assembling your beef fatayer, make sure the filling has cooled. Steam from a hot or warm filling can make your pastry soggy, causing it to fall apart.
  • Using bread flour creates the perfect fatay dough texture giving you a sturdier and better structure, while using all-purpose ensures a crisp, light edge.
  • Add pitted, chopped green olives, scallions,  seedless raisins, or capers.
  • I added red pepper flakes for a little kick; if you don’t like spice, feel free to omit it.
  • Four different ways to Shape Fatay: Roll out the dough into a 7 to 8-inch circle for a visible meat filling. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Pinch together the four edges of the circle to form a square shape, exposing the center. For a boat shape, roll out the dough to a 7 to 8-inch oval shape. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Fold one edge of the dough diagonally and press it gently to seal it properly. Repeat the process with the other edge leaving an opening in the center to create a boat shape. For a non-visible meat filling, roll the dough to a 7 to 8-inch circle. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Pinch together three edges of the circle over the center of the filling. Seal down one side, then cross the other to form a pyramid shape. For Circle Fatay, roll out the dough to a 7 to 8-inch circle. Arrange the circles on 2 baking sheets lined with parchment paper or lightly brushed with oil. Then, spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving a 1-¼ inch border.
Nutrition Facts
Easy Fatayer
Amount per Serving
Calories
311
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
27
mg
9
%
Sodium
 
495
mg
22
%
Potassium
 
319
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
570
IU
11
%
Vitamin C
 
14
mg
17
%
Calcium
 
26
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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