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Fatayer

These delicious meat filled parcels are a perfect snack for iftar or in between meals.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 40 parcels
Course: Appetizer, Snack
Cuisine: Middle Eastern
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. Preheat the oven to 220℃ (425℉).
  3. To make the meat filling, mix all of the ingredients listed for the meat filling. Keep mixing until everything is well incorporated.
  4. 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.
  5. 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.
  6. Beat the egg in a bowl. Using a brush, add a thin layer of beaten egg on sides of each pastry.
  7. Bake for about 15-20 minutes, until the edges look golden. Then transfer to a wire rack to cool down.
  8. 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.