Fatay, also known as Fatayer, is a Middle Eastern Spiced Beef empanada that can be stuffed with spinach and Feta or, Akkawi cheese. It is part of Levantine cuisine consumed in Iraq, Iran, Syria, Egypt, Lebanon, Palestine, Saudi Arabia, Jordan, and Israel.
In Paraguay and Argentina, Fatayer is also popular as a variety of empanadas called empanadas árabes. Here's our recipe for this meal, which you can prepare at home to surprise your family and friends with this classic Arabian cuisine!
Traditional Fatayer is filled with raw meat seasoned with spices and lime juice; the acidic lime juice begins to "pre-cook" the meat, as it does when used for ceviche. But don't panic; we are not eating raw meat here!
After marinating it, it goes into the oven, and there comes the cooking, so it will be fully cooked when it comes out of the oven. Another way that you can also do, which is a little bit non-traditional, is to cook the meat filling before stuffing the fatay.
We like this method better because it allows you to control the meat juices better by first cooking them off. So, in conclusion, both ways are delicious, but if you are uncomfortable making the traditional way using raw meat, don't worry.
In our Fatayer recipe, we will show you how to make it both ways.
How to Make Fatayer
Note: The full instructions are provided in the recipe card below.
When filling, drain off the juices released by the meat. Combine the ground beef, onion, bell peppers, green onion, garlic, paprika, tomato paste, tomato, pomegranate molasses, and lemon juice in a large, non-reactive bowl.
Add the chopped mint leaves or parsley and spices. Using a wooden spatula or your hands, gently mix the ground beef, vegetables, and spices until well combined. Don't over-mix the meat!
Store the meat filling, covered tightly, in the refrigerator for about 3 hours.
This allows you to control the meat juices by first cooking them off. Heat oil in a large pot over medium-high heat, add the beef and salt, and cook, stirring with a wooden spoon to break the meat into pieces until the beef is browned 7 minutes.
Add the onions, bell peppers, garlic, and tomatoes; cook, stirring, until the vegetables are softened, about 10 minutes.
Next, stir in the tomato paste and cook, stirring for 2 minutes. Next, add the sweet paprika, red pepper flakes, ground black pepper, cumin, nutmeg, and Baharat spice; cook, frequently stirring, for another minute.
Finally, stir in the lime juice and pomegranate molasses and cook for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick). Taste and adjust seasoning if needed.
How to Make The Dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, sugar, and yeast on medium speed until thoroughly blended.
Stir the warm water, olive oil, and salt in a large measuring cup until the salt dissolves completely.
While the mixer is running, add the warm, wet mixture and knead until the dough starts to pull away from the sides but remains soft and slightly sticky at the bottom of the bowl.
Coat your hands in olive oil and form the dough into a ball. Place the dough in an olive oil-coated bowl. Cover with a clean kitchen towel and proof in a warm place until it doubles in size.
Punch down the dough to remove all air bubbles. Lightly oil (2) 13-by-9-inch baking pans. Transfer the dough to a work surface and cut it into 90g equal pieces, about 24 pieces. Roll each piece into a tight ball.
Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 20 to 30 minutes. Alternatively, you can place them in the refrigerator for a slower rise.
Position 2 racks in the middle of the oven and preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment. Remove the meat filling from the refrigerator. If you're using raw meat filling, Drain off the juices released by the meat.
Roll out the dough into a 7 to 8-inch circle. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Sprinkle the pine nuts over the meat mixture and lightly press them to adhere.
Then, proceed with the folding (or shaping). Place the Fatay on the prepared baking sheet and bake in the oven for approximately 20 to 25 minutes or until the Fatay is golden brown. Serve the Fatay hot and with lemon wedges for an extra zing. Enjoy!
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Recipe
Easy Fatayer
Equipment
Ingredients
For this Fatay Filling:
- 1 kg 90/10 ground beef
- 400 g ( about 3 medium) onions, finely diced
- 100 g ( 2 medium) red bell pepper, finely diced
- 100 g (2 medium) green bell pepper, finely diced
- 200 g Roma tomatoes , deseeded and finely diced
- 3 fresh garlic cloves , finely minced
- 4 green onion , finely chopped
- 80 g ( about 6 tablespoons) tomato paste
- Juice and zest from of 2 to 3 lemons
- ¼ cup fresh chopped fresh mint leaves or Italian parsley
- 2 teaspoons Kosher salt , to taste
- 1 teaspoon ground black pepper , to taste
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon Baharat spice or allspice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses , adjust to taste
- ½ cup Pine nuts , roasted (optional)
For the dough:
- 560 ml of water (120º - 130º F)
- 6 Tablespoon extra virgin olive oil
- 14 g instant dry yeast
- 20 g sugar
- 1 kg (1000 g) bread flour or all-purpose flour
- 15 g. Kosher salt
Instructions
- Traditional Fatayer filling: Make sure to drain off the juices released by the meat when filling.
- In a large non-reactive bowl, combine the ground beef, onion, bell peppers, green onion, garlic, paprika, tomato paste, tomato, pomegranate molasses, and lemon juice. Add the chopped mint leaves or parsley and spices. Using a wooden spatula or your hands, gently mix the ground beef, vegetables, and spices until well combined. Don't over mix the meat! Store the meat filling, covered tightly, in the refrigerator for about 3 hours.
- Non-Traditional Fatayer Filling: This way allows you to control the meat juices by first cooking them off.
- Heat oil in a large pot over medium-high heat, add the beef, and salt cook, stirring with a wooden spoon to break the meat into pieces until the beef is browned, 7 minutes. Add the onions, bell peppers, garlic, and tomatoes; cook, stirring until the vegetables are softened, about 10 minutes.
- Next, stir in the tomato paste and cook, stirring for 2 minutes. Next, add the sweet paprika, red pepper flakes, ground black pepper, cumin, nutmeg, Baharat spice; cook, frequently stirring, for another minute. Finally, stir in the lime juice and pomegranate molasses and cook for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick). Taste and adjust seasoning if needed.
How to make the dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, sugar, and yeast on medium speed until thoroughly blended.
- Stir the warm water, olive oil, and salt in a large measuring cup until the salt dissolves completely. While the mixer is running, add the warm wet mixture and knead until the dough starts to pull away from the sides but remains soft and slightly sticky at the bottom of the bowl.
- Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a clean kitchen towel and proof the dough in a warm place until it doubles in size.
- Punch down the dough to remove all air bubbles. Lightly oil (2) 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 90g equal pieces, about 24 pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 20 to 30 minutes. Alternatively, you can place them in the refrigerator for a slower rise.
How to Assemble & Bake Fatayer:
- Position 2 racks in the middle of the oven and preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment. Remove the meat filling from the refrigerator. If you're using raw meat filling:Drain off the juices released by the meat.
- Roll out the dough into a 7 to 8-inch circle. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Sprinkle the pine nuts over the meat mixture and lightly press them to adhere.Then, proceed with the folding (or shaping). See above on How to Shape the Fatayer.👆
- Place the Fatayer on the prepared baking sheet and bake in the preheated oven for approximately 20 to 25 minutes or until the Fatayer is golden brown. Serve the Fatay hot and with lemon wedges for an extra zing. Enjoy!
Notes
- Remember that moisture should be kept to a minimum when making beef fatayer or other fillings.
- The spices you use will determine the flavor of the fatay. Choose a savory, well-balanced combination to increase the complexity of the taste. Cumin, for example, can be used to season savory empanadas. This spice will add a great flavor to the empanada, but be careful with the amount you use because it may have a counterproductive effect.
- Before assembling your beef fatayer, make sure the filling has cooled. Steam from a hot or warm filling can make your pastry soggy, causing it to fall apart.
- Using bread flour creates the perfect fatay dough texture giving you a sturdier and better structure, while using all-purpose ensures a crisp, light edge.
- Add pitted, chopped green olives, scallions, seedless raisins, or capers.
- I added red pepper flakes for a little kick; if you don't like spice, feel free to omit it.
- Four different ways to Shape Fatay: Roll out the dough into a 7 to 8-inch circle for a visible meat filling. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Pinch together the four edges of the circle to form a square shape, exposing the center. For a boat shape, roll out the dough to a 7 to 8-inch oval shape. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Fold one edge of the dough diagonally and press it gently to seal it properly. Repeat the process with the other edge leaving an opening in the center to create a boat shape. For a non-visible meat filling, roll the dough to a 7 to 8-inch circle. Spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving about a 1-¼ inch border. Pinch together three edges of the circle over the center of the filling. Seal down one side, then cross the other to form a pyramid shape. For Circle Fatay, roll out the dough to a 7 to 8-inch circle. Arrange the circles on 2 baking sheets lined with parchment paper or lightly brushed with oil. Then, spread 2 to 3 tablespoons (about 90g) of filling in the middle, leaving a 1-¼ inch border.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
