The Samosas of the Middle East- Fatayer

By  |  1 Comment

Having traveled across the globe in my quest to hunt for the choicest of kebab recipes, I am sharing one of my experiences in Kuwait.
On my first day there, I was treated to an unforgettable breakfast consisting of fresh fruits, a platter of dates and prunes and warm savory pastries which somehow remind me of the stuffed triangular baby nans served with p[ickles and yogurt.
The Fatayer or Fitir,originally a triangular pie pastry stuffed with meat or spinach(sabanekh) or cheese(jibnah). Eaten in most Middle Eastern countries of Kuwait, Turkey, Syria, Egypt, Lebanon. The Fatayer is simply just dough and filling.
So go ahead and treat yourself to one!

The Samosas of the Middle East- Fatayer

fatayer-Monish-Gujral

By Monish Gujral Published: April 5, 2013

  • Yield: 8-10 pieces (4 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Having traveled across the globe in my quest to hunt for the choicest of kebab recipes, I am sharing one of my experiences in …

Ingredients

Instructions

  1. Bloom the yeast to make sure it is alive. Add the yeast to the warm milk with the half teaspoon of sugar or honey. Cover and set aside for 5-10 minutes.
  2. Prepare the dough by mixing the oil with the flour and slowly mix in the yeast-milk mixture. Add salt to taste and knead for 10-15 minutes or until the dough is soft and elastic.
  3. Divide the dough into individual balls (small tennis ball size) and cover with a damp towel while you prepare the filling. Add salt, pepper and sumac to the diced onions and red bell peppers to soften them.
  4. In a separate bowl add salt to the spinach and rub the leaves with your hands until they begin to wilt. Squeeze out as much water from the spinach as you can and then mix them with the seasoned onion and red bell pepper mixture. Add lemon juice and adjust seasoning to taste.
  5. Form the fatayer by flattening out each piece of dough. It is similar to preparing our desi samosas. It is advisable  to do this on a lightly oiled plate. If the dough begins to contract too much that means it is not well rested yet.
  6. Add a spoonful of the spinach mixture to the center of the disc while making sure to keep the sides clear of oil or filling. This will help create a better seal later. Crimp the dough into a triangular shape and set on a parchment lined baking sheet.
  7. Brush with milk or a light egg wash and bake in a 300º C oven for 15-20 minutes, or until golden brown. Serve warm or at room temperature.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: Samosas of the Middle east"Fatayer" Food Bytes by Monish Gujral | Monish Gujral's Blog

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>