Fatayer are Lebanese triangular dumplings filled with spinach, meat or cheese, sold in bakeries since dawn. The version of spinach with walnuts and sumac is the most popular in the Lebanese mountains. They are travel and picnic food that are eaten hot or cold.
Mediterranean
Lebanese Spinach Fatayer
Lebanese Spinach Fatayer from Lebanon
- Lebanon
- Main course
- Vegan
- Vegetarian
- Light
- High fiber
- medium
55 min
Tiempo total
40 min
Preparation
15 min
Cooking
8
Servings
Nutrition per serving
- Calories 275 kcal
- Protein 8 g
- Fiber 5 g
- Carbohydrates 34 g
- Fat 12 g
- Sodium 360 mg
Story behind the dish
Preparation
Lebanese Spinach Fatayer is a preparation from Lebanon with medium difficulty. Reserve about 55 minutes in total (40 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of wheat flour.
- Have ready: 7 g of dry yeast.
- Have ready: 250 ml of warm water.
- Have ready: 500 g of fresh spinach.
- Have ready: 1 chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
Knead flour
yeast, water and salt; Ferment 1 hour until fluffy. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
Sauté spinach with onion until reduced; cool and mix with…
Sauté spinach with onion until reduced; cool and mix with walnuts, lemon and sumac. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
Divide dough into balls; stretch thin oval discs
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
Place filling in center
fold into a triangle and seal edges by pressing
Brush with oil
Sprinkle sesame seeds and bake at 200 C for 12-15 minutes
Serve warm or at room temperature as a meze or snack
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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