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Fatayer: Difference between revisions
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|description=Fatayer is a pastry that can be stuffed with spinach (sabaneq), cheese (jibnah) or meat | |description=Fatayer is a pastry that can be stuffed with spinach (sabaneq), cheese (jibnah) or meat | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->Fatayer is a pastry that can be stuffed with [[Spinach|spinach]] (sabaneq), [[Cheese|cheese]] (jibnah) or [[Meat|meat]]. It is part of [[Middle Eastern cuisine]] and is eaten in [[Turkey]], Syria, Lebanon, Jordan and other countries in the region. | ||
This version using [[Winter squash|winter squash]] is based on a recipe in Sam & Sam Clarkes' excellent '[[Moro]]' cookbook - ISBN 9780091880842 | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1165 | |TotalCalories = 1165 | ||
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|PrepTime = 2 hours | |PrepTime = 2 hours | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Fatayer recipe.jpg|alt=Electus]] | |Image = [[Image:Fatayer recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
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<span class="review"><span class="reviewHeader"> | <span class="review"><span class="reviewHeader"> | ||
====Best recipe review==== | ====Best recipe review==== | ||
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<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | <span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | ||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''For the Fatayer [[Dough|dough]]''' | |||
| 220 g [[Strong white bread flour|strong white bread flour]] | | 220 g [[Strong white bread flour|strong white bread flour]] | ||
| ½ teaspoon [[Dried active yeast|dried active yeast]] | | ½ teaspoon [[Dried active yeast|dried active yeast]] | ||
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| 100 ml (100g) tepid water | | 100 ml (100g) tepid water | ||
| 2 tablespoons [[Olive oil|olive oil]] | | 2 tablespoons [[Olive oil|olive oil]] | ||
|'''For the Fatayer filling''' | |||
'''For the Fatayer filling''' | |||
| 800g [[Orange|orange]] fleshed sweet [[Winter squash|winter squash]] such as Hubbard, Festival, Butternut. Peeled and de-seeded and cut into 5 cm (2") chunks | | 800g [[Orange|orange]] fleshed sweet [[Winter squash|winter squash]] such as Hubbard, Festival, Butternut. Peeled and de-seeded and cut into 5 cm (2") chunks | ||
| 1 tablespoon [[Olive oil|olive oil]] | | 1 tablespoon [[Olive oil|olive oil]] | ||
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| ¼ teaspoon [[Ground cumin|ground cumin]] | | ¼ teaspoon [[Ground cumin|ground cumin]] | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
}} | }} | ||
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* Preheat the [[Oven|oven]] to 230° C (450° F - gas 8), [fan oven 210° C & reduce cooking time by 10 mins per hour] | * Preheat the [[Oven|oven]] to 230° C (450° F - gas 8), [fan oven 210° C & reduce cooking time by 10 mins per hour] | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''Making the fatayer [[Dough|dough]] with a [[Breadmaker|breadmaker]]''' | |||
| Add all of the [[Dough|dough]] ingredients to your [[Breadmaker|breadmaker]] | | Add all of the [[Dough|dough]] ingredients to your [[Breadmaker|breadmaker]] | ||
| Set to ''[[Dough|dough]]'' or ''[[Pizza|pizza]]'' setting | | Set to ''[[Dough|dough]]'' or ''[[Pizza|pizza]]'' setting | ||
| Wait for an hour , remove the perfect [[Dough|dough]]. If the dough s to wet add a little more [[Flour|flour]] and repeat the cycle, more water if too dry. | | Wait for an hour , remove the perfect [[Dough|dough]]. If the dough s to wet add a little more [[Flour|flour]] and repeat the cycle, more water if too dry. | ||
|'''Making the fatayer [[Dough|dough]] by [[Hand|hand]]''' | |||
'''Making the fatayer [[Dough|dough]] by [[Hand|hand]]''' | |||
| Sift the [[Flour|flour]] into a bowl | | Sift the [[Flour|flour]] into a bowl | ||
| Warm the water to body temperature. | | Warm the water to body temperature. | ||
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| Once you have added all of the water and you have a manageable lump, transfer to a [[Flour|flour]]ed surface and [[Kneading bread|knead]] by [[Hand|hand]] for about 10 minutes or until soft and elastic but not tacky. Add more [[Flour|flour]] or water to get to the correct consistency. | | Once you have added all of the water and you have a manageable lump, transfer to a [[Flour|flour]]ed surface and [[Kneading bread|knead]] by [[Hand|hand]] for about 10 minutes or until soft and elastic but not tacky. Add more [[Flour|flour]] or water to get to the correct consistency. | ||
| Cover with a damp [[Tea-towel|tea-towel]] and leave in a warm place of about an hour. | | Cover with a damp [[Tea-towel|tea-towel]] and leave in a warm place of about an hour. | ||
'''Preparing the [[Butternut squash|butternut squash]] filling''' | |'''Preparing the [[Butternut squash|butternut squash]] filling''' | ||
| Toss the cubed sqush in a bowl with the [[Garlic|garlic]], [[Olive oil|olive oil]] and a grind of [[Black pepper|black pepper]] | | Toss the cubed sqush in a bowl with the [[Garlic|garlic]], [[Olive oil|olive oil]] and a grind of [[Black pepper|black pepper]] | ||
| [[Roast]] on a [[Baking tray|baking tray]] for about 20 minutes or until you can squish the [[Squash|squash]] with your finger. | | [[Roast]] on a [[Baking tray|baking tray]] for about 20 minutes or until you can squish the [[Squash|squash]] with your finger. | ||
| Allow to cool a little and then [[Mash|mash]] to a purée. Season to taste. | | Allow to cool a little and then [[Mash|mash]] to a purée. Season to taste. | ||
|'''Making the fatayers''' | |||
'''Making the fatayers''' | |||
| Divide the [[Dough|dough]] into 4 balls. Roll each ball into an 18cm (7") disc. | | Divide the [[Dough|dough]] into 4 balls. Roll each ball into an 18cm (7") disc. | ||
| Divide the remaining ingredients into four and place in the centre of each disc, [[Squash|squash]] first, [[Cheese|cheese]] last. | | Divide the remaining ingredients into four and place in the centre of each disc, [[Squash|squash]] first, [[Cheese|cheese]] last. | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
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