Lebanese Fatayer

Ingredients

• 3 cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon instant yeast
• 1 cup warm water
• 2 tablespoons extra-virgin olive oil
• ½ pound ground beef
• ½ pound ground lamb
• 1 whole medium yellow onion, finely diced
• ¼ cup fresh parsley, finely chopped
• ¼ cup pine nuts, toasted and roughly chopped
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice, fresh
• 3 tablespoons extra-virgin olive oil, for brushing
• 1 for serving lemon wedges

Instructions

1. 1

   In a large mixing bowl, whisk together 3 cups all-purpose flour, 0.75 teaspoon salt, and 0.5 teaspoon instant yeast. Create a well in the center and pour in 1 cup warm water (around 110°F) and 2 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.

2. 2

   Transfer the dough to a lightly floured work surface and knead for 8-10 minutes, adding small pinches of flour as needed, until the dough becomes smooth, elastic, and slightly sticky to the touch—you should feel some resistance but no flour residue on your hands. This develops the gluten structure for a tender, flaky pastry.

3. 3

   Form the dough into a ball, place it in a lightly oiled bowl, and cover loosely with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 45 minutes to 1 hour, until it has increased in volume by about half—it should jiggle slightly when you gently shake the bowl.

4. 4

   While the dough rises, prepare the meat filling. Heat a 10-inch skillet over medium-high heat. Add 0.5 pound ground beef and 0.5 pound ground lamb, breaking it apart with a wooden spoon as it cooks. Sauté for 5-7 minutes, stirring frequently, until the meat is fully browned with no pink remaining and has released its juices. Drain off any excess fat if the mixture looks greasy.

5. 5

   Dice 1 medium yellow onion into 1/8-inch pieces and add it to the cooked meat. Stir well and cook for 2-3 minutes until the onion softens and becomes fragrant. You should see it turn translucent at the edges.

6. 6

   Remove the skillet from heat. Finely chop 0.25 cup fresh parsley and roughly chop 0.25 cup toasted pine nuts. Stir them into the meat mixture along with 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground allspice, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 tablespoon fresh lemon juice. Taste and adjust seasoning as needed—the filling should be fragrant, slightly warm, and well-seasoned. Let it cool to room temperature.

7. 7

   Preheat your oven to 375°F. Line two baking sheets with parchment paper. Turn the risen dough out onto a lightly floured surface and gently divide it into 12 equal pieces—a bench scraper helps here. Roll each piece into a ball with your palms, working gently to maintain the air bubbles.

8. 8

   Using a rolling pin, roll one dough ball into a thin 4-inch round about 1/8-inch thick, rotating it a quarter turn every few rolls to keep it circular. The dough should be thin enough that you can almost see your hand through it, but not so thin it tears.

9. 9

   Place 2 tablespoons of the meat filling slightly off-center on the dough round. Fold two opposite edges up and toward the center, overlapping them slightly and pinching gently to seal—you're creating a triangular shape with one curved open edge at the top. Pinch all three corners firmly so they seal completely and the filling cannot escape during baking.

10. 10

    Transfer the fatayer to a prepared baking sheet, leaving 2 inches between each one. Repeat with remaining dough balls and filling. Lightly brush the top and sides of each fatayer with 3 tablespoons extra-virgin olive oil—this creates the golden, crispy exterior.

11. 11

    Bake for 20-25 minutes on the middle oven rack, until the fatayer are deep golden brown on top and the bottoms sound hollow when you tap them with a spoon. If the tops are browning too quickly, tent loosely with foil.

12. 12

    Remove from the oven and transfer the fatayer to a wire rack to cool slightly for 5 minutes—they will firm up as they cool and be easier to handle. Serve warm with lemon wedges on the side for squeezing.

Tools you’ll need

• large mixing bowl
• wooden spoon
• work surface
• plastic wrap or damp kitchen towel
• 10-inch skillet
• wooden spoon for stirring meat
• bench scraper
• rolling pin
• two baking sheets
• parchment paper
• pastry brush
• wire rack
• instant-read thermometer (optional, for water temperature)

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