Fatayer

by | Dec 17, 2017 | 0 comments

TanyaAuthorTanyaCategoryDifficultyBeginner

As a child, I can still recall the mouthwatering aroma of Fatayer baking in the kitchen. Images of my mother preparing dozens of these quintessential Arabic finger foods before any festive occasion are still clear to this day. The distinctive taste of these home-baked spinach treats merge with my memories of family celebrations. Like so many other Palestinians living in the diaspora, my family has upheld our culture through a rich culinary heritage passed on through generations.

INFORMATION

Yields2 Servings
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

INGREDIENTS

 250 g fresh spinach
 1 onion, finely chopped
 4 tbsp olive oil
 1 tbsp sumac
 1 tbsp lemon juice
 1 tsp chili flakes or powder
 30 g toasted pine nuts
For the Dough
 2 ½ cups cups all purpose flour or whole meal flour
 ½ tsp salt
 ½ tsp sugar
 1 tsp instant yeast
 ½ cup olive oil
 1 cup plain yogurt
 Water if needed

INSTRUCTIONS

1

Chop the spinach and mix with salt. Place colander over a sink and allow to sit for 1-2 hours.

2

Squeeze the spinach as much as possible to release all the water, and then lay on a towel to dry. It is important that the spinach is not watery.

3

Combine the remaining stuffing ingredients and prepare the dough, set aside to rise for 1-2 hours.

4

Once the dough has risen, preheat oven 475F/240C and line two baking sheets and prepare your working station with oil.

5

Toast pine nuts on the stovetop and set aside.

6

Divide the dough into egg-sized balls. Flatten each one and add 1 tbsp. of spinach mixture with 1-2 toasted pine nuts, then take the two sides and pinch together to make a triangle shape. Lift the bottom of the circle towards the center and pinch all three edges firmly together.

7

Place on a lined sheet and brush with olive oil and bake for 5-10 minutes or until golden.

Ingredients

 250 g fresh spinach
 1 onion, finely chopped
 4 tbsp olive oil
 1 tbsp sumac
 1 tbsp lemon juice
 1 tsp chili flakes or powder
 30 g toasted pine nuts
For the Dough
 2 ½ cups cups all purpose flour or whole meal flour
 ½ tsp salt
 ½ tsp sugar
 1 tsp instant yeast
 ½ cup olive oil
 1 cup plain yogurt
 Water if needed

Directions

1

Chop the spinach and mix with salt. Place colander over a sink and allow to sit for 1-2 hours.

2

Squeeze the spinach as much as possible to release all the water, and then lay on a towel to dry. It is important that the spinach is not watery.

3

Combine the remaining stuffing ingredients and prepare the dough, set aside to rise for 1-2 hours.

4

Once the dough has risen, preheat oven 475F/240C and line two baking sheets and prepare your working station with oil.

5

Toast pine nuts on the stovetop and set aside.

6

Divide the dough into egg-sized balls. Flatten each one and add 1 tbsp. of spinach mixture with 1-2 toasted pine nuts, then take the two sides and pinch together to make a triangle shape. Lift the bottom of the circle towards the center and pinch all three edges firmly together.

7

Place on a lined sheet and brush with olive oil and bake for 5-10 minutes or until golden.

Fatayer
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Tanya

Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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