A crispy dough pastry, filled with a spicy meat filling. These are perfect for batch prepping and freezing, to be used at a later stage. The best part is that they aren’t fried, but baked to perfection.
Whether it is for snacking in between meals, as a companion to evening chai or an iftar snack, fatayer have been a total hit at our home lately. These non-fried cuties are easy to grab on to, pack a bit of protein (in form of beef) and taste great even out from the fridge. But I love them the best when they come fresh out of the oven, and dipped into a spicy mint and coriander chutney. The pomegranate arils, popping into the mouth, add a lovely texture and tanginess to the fatayer.
Ingredients you’ll need to make this recipe
For the pastry base, you’ll need
For the meat filling, you’ll need
The spices that are used in the meat filling are: cinnamon powder, cumin powder, nutmeg powder, paprika powder, chili flakes, coriander powder and salt.
While the rest of the ingredients are easily available at standard grocery stores, pomegranate molasses can be found at Turkish or Middle eastern stores (Granatapfelkonzentrat in German). Look for one that is made of 100% pomegranate.
How to make this recipe
First step is making the dough for the pastry. Once kneaded, keep the dough in the fridge to cool down until you prepare the meat mixture.
The second step is combining the ingredients to make the meat filling. I prefer mixing it by hands so every ingredient gets nicely incorporated into the minced meat. Once the meat filling is prepared, the dough is rolled out and then cut into circular shapes ( I use a steel glass for that). Then place a small portion of the meat filling into each circle and pinch on four adjacent sides to form the pastries.
Then an egg wash is brushed over the sides (on the pastry dough) and the fatayer are baked until golden.
How to store and reheat the Fatayer?
I often make a big batch of these and freeze for later consumption. If you’re planning to freeze them, take them out of the oven a few minutes before they’re done (about 10 minutes in). Let them cool down, then transfer into a ziplock bag and freeze. When needed you can directly put them into a preheated oven and reheat (bake) for about 15 minutes. Alternatively, you can reheat them in the toaster until thoroughly heated. This way, they will turn out crispy and taste fresh. Add the pomegranate seeds and parsley when serving.
Check out the following (healthy) iftar ideas to make you feel good after breaking the fast
Fatayer
Ingredients
For the pastry:
- 500 gm (4 cups) refined flour
- 1 tsp salt
- 100 gm (7 Tbsp) melted/ softened butter
- 1 large egg
- 150 ml (⅔ cup) buttermilk
- 1 Tbsp red pepper flakes
- 1 tsp cumin seeds
For the meat filling
- 800 gm minced beef (20% fat)
- 2 tsp paprika powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp red pepper flakes
- 1 tsp cinnamon powder
- ¼ tsp nutmeg powder
- 1½ tsp salt
- 4 cloves garlic (finely chopped)
- 1 large onion (finely chopped)
- 2 Tbsp pomegranate molasses
Other ingredients
- 1 egg (for egg wash)
- a handful of flat leaves parsley (finely chopped)
- 1 pomegranate (seeded)
Instructions
- To make the pastry, rub the flour, salt and butter together until it binds together when you press in into your fist. Make a well in between and add the egg, buttermilk, chili flakes and cumin seeds. Add a splash of water to help with the kneading. Knead until a smooth, but firm dough is formed. Cover it and place into the fridge until you prepare the meat filling.
- Preheat the oven to 220℃ (425℉).
- To make the meat filling, mix all of the ingredients listed for the meat filling. Keep mixing until everything is well incorporated.
- Take the pastry dough out of the fridge and put it onto a surface dusted with dry flour. Divide the dough into four equal parts. Roll one piece out to ½ cm thick (about 30cm diameter circle). Cut out circles, about 8 cm each (using a circular object like a glass or a lid). Repeat with the rest of the dough. This recipe should make about 40 in total if you use the cuttings as you work.
- Place a tablespoon of meat mixture in the center of a dough circle. Pinch the edges together on adjacent sides and make a diamond shape. Place the pastries on a lined baking tray.
- Beat the egg in a bowl. Using a brush, add a thin layer of beaten egg on sides of each pastry.
- Bake for about 15-20 minutes, until the edges look golden. Then transfer to a wire rack to cool down.
- Transfer to a serving dish and then garnish with fresh parsley and pomegranate seeds.
Notes
- You might have some extra meat mixture left after making the fatayer. You can form them into small discs and pan fry them. These are also great for snacking, especially with some green chhutney.
- If you’re planning to freeze them, take them out of the oven a few minutes before they’re done (about 10 minutes in). Let them cool down, then transfer into a ziplock bag and freeze. When needed you can directly put them into a preheated oven and reheat (bake) for about 15 minutes. Alternatively, you can reheat them in the toaster until thoroughly heated. This way, they will turn out crispy and taste fresh. Add the pomegranate seeds and parsley when serving.