Meat Fatayar Recipe

Posted on
 Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a MEAT FATAYAR RECIPE

PREP TIME: 2 HOURS 10 MINUTES | COOK TIME: 45 MINUTES | TOTAL TIME: 2 HOURS 55 MINUTES | RECIPE BY: MAUREEN ABOOD

If you’re not grinding the meat yourself (me either!), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. If you can’t get coarse ground meat, standard ground meat will do! Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Serve fatayar warm or room temperature as an appetizer, or for a meal with a salad. Makes about 24-30 fatayar.

INGREDIENTS

FOR THE DOUGH:
1 tablespoon active dry yeast
1 teaspoon granulated sugar
1 cup warm water
3 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/3 cup canola or other neutral oil, such as safflower
2-3 tablespoons extra virgin olive oil

FOR THE FILLING:
1/2 pound coarse ground beef chuck or sirloin, or lamb
1/4 teaspoon cinnamon
Juice of 1 lemon
1/2 teaspoon kosher salt
Few grinds black pepper
1 small sweet onion, finely diced
1/4 cup pine nuts, toasted

INSTRUCTIONS

FOR THE DOUGH:
1. Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 15 minutes.

2. Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding the remaining 3/4 cup water slowly.

3. Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched).

4. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes.

TO FILL, SHAPE, AND BAKE THE FATAYAR:

1. Preheat the panggangan to 375 degrees. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup).

2. Roll the dough out on a dry work surface to 1/8-inch thickness. Gently lift the dough from the edges to allow for contraction. Cut dough into 4-inch rounds. Knead together the scraps, cover with plastic, and set aside.

3. Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. A good way to keep the filling in the center is to lower the spoon with the filling over the center of the dough (parallel to it) and use your fingers to slide the filling off the spoon and into the center of the dough circle—or just use your fingers and no spoon. Place several pine nuts on top of the filling; this method works better than adding the nuts to the filling because it’s easier to be sure each fatayar has enough nuts.

4. Bring three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly, continuing to shape the fatayar gently as you pinch the seams closed. It’s also okay to leave an opening at the top of the fatayar.

5. Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. Bake in the middle of the panggangan for 18-20 minutes, or until golden brown.

6. Repeat the process with the other half of the dough, then with the scraps that have been kneaded together and left to rest for a few minutes before rolling out.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *