🥟 Meat fatayer

Name: Meat fatayer
Total time: 70 min
Yield: 4
Cuisine: Lebanon · Levant
Ingredients: 300 g flour, 1 tsp dried yeast, ½ tsp salt; 180 ml warm water, 2 tbsp olive oil; 300 g ground lamb; 1 onion, finely chopped; 30 g pine nuts, toasted; 2 tbsp pomegranate molasses; ½ tsp allspice, salt and black pepper

Origin: Lebanon · Levant

240kcal

per serving · 120 g

200kcal

per 100 g

11 gProtein9 g / 100 g

11 gFat9 g / 100 g

26 gCarbs22 g / 100 g

Meat fatayer are baked dough parcels filled with ground lamb cooked with onion, toasted pine nuts and a splash of pomegranate molasses that gives the filling its sweet-sour edge. They are usually shaped as triangles or open boats and baked until the base is crisp and the top golden. Small ones are a classic mezze and party snack; larger ones make a quick lunch.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb

Contains glutenbecause of: dough

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Tree nuts

What it is made of

doughground lambonionpine nutspomegranate molasses

Recipe

4 servings70 min

Ingredients

300 g flour, 1 tsp dried yeast, ½ tsp salt
180 ml warm water, 2 tbsp olive oil
300 g ground lamb
1 onion, finely chopped
30 g pine nuts, toasted
2 tbsp pomegranate molasses
½ tsp allspice, salt and black pepper

Method

Make a soft dough from flour, yeast, salt, water and oil and let it rise for 40 minutes.
Brown the lamb with the onion in a dry pan, season with allspice, salt and pepper, then stir in the pine nuts and pomegranate molasses and let it cool.
Roll the dough thin and cut into 10 cm circles.
Put a spoonful of filling on each circle and fold into triangles or open boats.
Bake at 220 °C for 12–15 minutes until golden.

How to make it lighter

Choose lean ground lamb and drain the fat after browning.
Halve the pine nuts — they add a lot of energy in a small volume.
Serve two or three with a big tomato and cucumber salad instead of a full plate of pastries.

History

Meat-filled pastries like these are sold in bakeries throughout Lebanon, Syria, Palestine and Jordan, where the tangy filling sets them apart from plain sfiha. Today they are a fixture of Levantine mezze spreads and Ramadan tables.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →