Fatayer

Fatayer

Triangular lamb pies

By
From
The Complete Middle Eastern Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 quantity Khoubiz (1)

Lamb filling

Quantity Ingredient
1 tablespoon oil
500g minced lamb
1 large onion, finely chopped
50g pine nuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
salt, to season
125g tomatoes, peeled and chopped
3 teaspoons pomegranate molasses or lemon juice
oil, for brushing

For serving

Quantity Ingredient
lemon wedges
yoghurt

Method

  1. Make the khoubiz dough using the full amount of yeast, even though making the half quantity of dough. Cover and leave to rise.
  2. To make the lamb filling, heat the oil in a frying pan, add the lamb and stir over medium–high heat until the colour changes and the meat is crumbly. Add the onion and gently fry until the onion is translucent and soft. Add the pine nuts and spices and season with salt. Fry for 1 minute longer, then stir in the tomatoes. Cover and cook over low heat for 10 minutes, or until the tomato softens.
  3. Stir in the pomegranate molasses or lemon juice. Remove from the heat and leave to cool. The mixture should be moist, but not liquid.
  4. Meanwhile, preheat the oven to 200°C.
  5. Punch down the dough and turn out onto a lightly floured work surface. Roll out until 5 mm thick, then cut into 10 cm rounds. Alternatively, roll the dough into balls the size of eggs and flatten them out with your hand or a rolling pin.
  6. Working with one round at a time, place a tablespoon of the lamb filling in the centre. Moisten the edge of the dough with a little water, then bring up the sides at three points to form a triangular shape. Press the edges firmly to seal, leaving the top of the pie open a little to show the filling.
  7. Place the pies on oiled baking trays and brush with oil. Bake for 15 minutes, or until golden and cooked.
  8. For a golden brown top, place the pies under a hot grill for a few seconds.
  9. Serve hot or warm, with lemon wedges so that the juice may be squeezed into the centre of the pie.
  10. Alternatively, serve with a bowl of yoghurt on the side.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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