📝 About This Recipe
Fatayer bi Kishk is a deeply traditional Lebanese pastry that captures the rustic essence of mountain village life. The star ingredient is Kishk—a unique, sun-dried powder made from fermented cracked wheat (burghul) and yogurt—which imparts a complex, tangy, and nutty flavor profile. Wrapped in a soft, golden dough and accented with sweet onions and spicy chili, these savory pies offer a nostalgic taste of Lebanon’s culinary heritage.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Instant yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Sea salt
- 1/4 cup Extra virgin olive oil (high quality)
- 1.5 cups Warm water (approximate, based on flour absorption)
The Kishk Filling
- 1 cup Kishk powder (authentic Lebanese fermented wheat and yogurt powder)
- 3 large Yellow onions (very finely diced)
- 1/2 cup Extra virgin olive oil (to create a spreadable paste)
- 1 medium Tomato (finely diced and drained of excess juice)
- 1 tablespoon Dried mint (rubbed between palms)
- 1 teaspoon Aleppo pepper or chili flakes (adjust to heat preference)
- 1/2 cup Walnuts (finely crushed for texture)
- 1 tablespoon Sesame seeds (for the filling mix)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, yeast, sugar, and salt until well combined.
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2
Make a well in the center and pour in the 1/4 cup of olive oil and the warm water. Knead for about 8-10 minutes by hand or 5 minutes by machine until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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4
While the dough rises, prepare the filling. In a medium bowl, combine the finely diced onions with a pinch of salt. Massage the onions with your hands for a minute to soften them and release their sweetness.
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5
Add the Kishk powder, 1/2 cup of olive oil, diced tomato, dried mint, Aleppo pepper, crushed walnuts, and sesame seeds to the onions.
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6
Mix the filling thoroughly until it forms a thick, spreadable paste. If it feels too dry, add a tablespoon more of olive oil. Let the filling sit for 20 minutes so the Kishk can hydrate from the onion and tomato juices.
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7
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
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8
Punch down the risen dough and divide it into small balls, roughly the size of a golf ball (about 50g each).
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9
On a lightly floured surface, roll each ball into a thin circle, approximately 4-5 inches in diameter.
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10
Place a generous tablespoon of the Kishk mixture in the center of each circle. Spread it slightly, leaving a small border at the edges.
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11
Fold the dough into a triangle shape by lifting three sides and pinching them together in the center, or leave them open-faced (Manakish style) by simply pressing the filling into the dough.
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12
Place the fatayer on the prepared baking sheets. Bake for 12-15 minutes until the crust is beautifully golden brown and the filling is aromatic.
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13
Immediately upon removing from the oven, you can lightly brush the crust edges with a little more olive oil for a soft finish.
💡 Chef's Tips
Ensure your onions are diced very finely; large chunks will prevent the dough from sealing and won't soften enough during the quick bake. If you cannot find Kishk powder at a Middle Eastern grocer, it is unique and hard to substitute, though a mix of ground toasted bulghur and Greek yogurt is a distant 'fresh' approximation. Don't over-drain the tomatoes; a little juice helps hydrate the dry Kishk powder into a luscious paste. To prevent the fatayer from opening in the oven, ensure your fingers are flour-free when pinching the dough edges together. Store leftovers in an airtight container; they reheat beautifully in a dry skillet or toaster oven.
🍽️ Serving Suggestions
Serve warm alongside a bowl of creamy Labneh drizzled with olive oil. Pair with a fresh plate of 'Sers' (traditional Lebanese greens) like fresh mint, radish, and green onions. Enjoy as a breakfast dish with a hot cup of black tea infused with sage or mint. Accompany with a side of salty Kalamata olives and sliced cucumbers for a balanced snack. Serve as part of a larger Mezze spread with Hummus and Tabbouleh.