(Nose hasn't healed yet! This photo was taken a little while back!)
~ Fatayer School ~
One of the most iconic Lebanese baked goods is fatayer, little savory pies filled most often with lemony spinach but also seasoned lamb, cheese, and more. Sound yummy? Yes!
The pies are all made with yeasted dough. There is a quick and simple route using store-bought doughs. Raise your hand if the mama, the Sitto, the Teta, YOU! know about Rhodes frozen dough.... The drawback: the dough can be too puffy, too doughy. But who cares, it's better to have fatayer puff than not at all!
My dough recipe, if you have time for it, yields a thinner pocket we love. I've written and video'd extensively on how to make the dough, how to roll it, how to shape the pies...I love to obsess over fatayer!
Scroll down here for all of my tips on how to bake a great batch of fatayer. They're a Lenten Friday favorite, plus they freezer perfectly for Easter, if you practice/celebrate either of those.
I hate for expletives to come out of my mouth but fatayer has done that to me!! The little stinkers like to open up during baking. No more, with these shaping methods. Watch my little tutorial here.
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