📝 About This Recipe
Fatayer are the quintessential jewels of Middle Eastern street food and home kitchens, featuring a soft, cloud-like dough wrapped around savory treasures. This recipe offers two classic variations: a tangy, sumac-infused spinach filling shaped into signature triangles, and a robust, spiced meat filling (Sfeeha) known for its savory depth. Perfectly portable and deeply aromatic, these pastries represent the warmth of Levantine hospitality in every bite.
🥗 Ingredients
The Signature Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Instant yeast
- 1 tablespoon Sugar
- 1.5 cups Warm water (approx. 110°F)
- 1/2 cup Extra virgin olive oil (high quality for flavor)
- 1 teaspoon Salt
- 2 tablespoons Plain yogurt (at room temperature for softness)
Zesty Spinach Filling
- 1 pound Fresh baby spinach (finely chopped)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Sumac (for essential citrusy tang)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Pomegranate molasses (adds a sweet-tart depth)
- 1/4 cup Walnuts (finely crushed, optional)
Savory Meat Filling (Sfeeha)
- 1/2 pound Ground lamb or beef (80/20 lean-to-fat ratio)
- 1 medium Tomato (finely diced and drained)
- 1 teaspoon Seven Spice (Baharat) (warm Middle Eastern spice blend)
- 2 tablespoons Pine nuts (toasted)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large bowl or stand mixer, whisk together the flour, yeast, sugar, and salt. Make a well in the center.
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2
Pour the warm water, olive oil, and yogurt into the well. Mix until a shaggy dough forms, then knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
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3
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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4
While the dough rises, prepare the spinach filling: Toss the chopped spinach with a pinch of salt and let sit for 10 minutes. Squeeze the spinach firmly with your hands to remove as much liquid as possible—this prevents soggy pastries.
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5
In a medium bowl, mix the squeezed spinach with the diced onion, sumac, lemon juice, pomegranate molasses, and walnuts. Set aside.
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6
Prepare the meat filling: In a separate bowl, combine the raw ground meat, diced tomato, Seven Spice, salt, pepper, and pine nuts. Mix by hand until well incorporated.
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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 about the size of a golf ball (roughly 40g each). Cover them with a towel so they don't dry out.
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9
On a lightly floured surface, roll a dough ball into a 4-inch circle. Place a tablespoon of filling in the center.
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10
For Spinach: Lift three sides of the circle and pinch them together over the center to form a triangle. For Meat: You can leave them as open-faced discs or pinch the corners to make a square boat shape.
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11
Place the fatayer on the prepared baking sheets, leaving an inch between each. Brush the dough lightly with olive oil for a golden sheen.
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12
Bake for 12-15 minutes until the bottoms are golden brown and the tops are lightly bronzed. If using the meat filling, ensure the meat is fully cooked through.
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13
Remove from the oven and immediately cover with a clean kitchen towel for 5 minutes; the steam will keep the crust soft and supple.
💡 Chef's Tips
The secret to perfect spinach fatayer is squeezing the spinach until it is bone-dry to prevent the dough from opening during baking. If you don't have Seven Spice, a mix of cinnamon, allspice, and cloves works in a pinch. Don't overstuff the pastries, or the seams will burst; a little goes a long way. For a vegan version, stick to the spinach filling and ensure your yogurt sub is plant-based or simply omit it and add 1 more tablespoon of oil. Store leftovers in an airtight container; they freeze beautifully and can be reheated in a toaster oven.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh or Greek yogurt for dipping. Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness of the meat. A glass of hot mint tea is the traditional beverage of choice for an afternoon snack. Serve as part of a Mezze platter alongside hummus, olives, and pickled turnips. Drizzle a little extra pomegranate molasses over the meat fatayer just before serving for a gourmet touch.