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{{#seo:
|title=Fatayer a cheese recipe
|titlemode=replace
|keywords=#fatayer #dough #flour #hand #oliveoil #garlic #cheese #breadmaker #squash #wintersquash #yeast
|hashtagrev=032020
|description=Fatayer is a pastry that can be stuffed with spinach (sabaneq), cheese (jibnah) or meat
}}
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
|TotalCalories = 1165
|PortionCalories = 291
|DatePublished=22nd October 2012
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 3
|TotalTime = 2 hours 30 minutes
|PrepTime = 2 hours
|CookTime = 30 minutes
|Image = [[Image:Fatayer recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Lebanese 'Cornish' pasties''

4.2/5

Although they could not be sold as such! 😁

[[User:Chef|Jerry]] 
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{{RecipeIngredients
|'''For the Fatayer [[Dough|dough]]'''
| 220 g [[Strong white bread flour|strong white bread flour]]
| ½ teaspoon [[Dried active yeast|dried active yeast]]
| ½ teaspoon [[Sugar|sugar]]
| ½ teaspoon fine [[Sea Salt|sea salt]]
| 100 ml (100g) tepid water
| 2 tablespoons [[Olive oil|olive oil]]
|'''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
| 1 tablespoon [[Olive oil|olive oil]]
| 1 Clove of [[Garlic|garlic]], peeled and crushed
| 100g [[Feta cheese|feta cheese]], crumbled with 1 tablespoon freshly chopped [[Marjoram|marjoram]] or [[Oregano|oregano]]
| 1 tablespoon [[Toasted|toasted]] pinenuts
| ¼ teaspoon [[Ground cumin|ground cumin]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 230° C (450° F - gas 8), [fan oven 210° C & reduce cooking time by 10 mins per hour]
===Method===
{{RecipeMethod
|'''Making the fatayer [[Dough|dough]] with a [[Breadmaker|breadmaker]]'''
| Add all of the [[Dough|dough]] ingredients to your [[Breadmaker|breadmaker]]
| 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.
|'''Making the fatayer [[Dough|dough]] by [[Hand|hand]]'''
| Sift the [[Flour|flour]] into a bowl
| Warm the water to body temperature.
| Take a few tablespoons of the warm water, add the [[Sugar|sugar]] and [[Yeast|yeast]] and leave in a warm place for 15 minutes.
| Stir the [[Salt|salt]] and [[Oil|oil]] into the remaining water.
| Add the [[Yeast|yeast]] mixture to the [[Flour|flour]] and little by little, add the remaining water, massaging the lumps out by [[Hand|hand]].
| 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.
|'''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]]
| [[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.
|'''Making the fatayers'''
| 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.
| [[Brush]] the edges of the discs with a little water so they stick better and then shape to a small pyramid and squeeze the joins together to seal.
| Trim and discard any excess [[Dough|dough]].
| [[Bake]] for 15 minutes until lightly coloured, but not crisp.
}}
===Serving suggestions===
Serve with a [[Green salad|green salad]] and [[Tahini|tahini]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Lebanese recipes]]
[[Category:Libyan recipes]]
[[Category:Middle Eastern recipes]]
[[Category:North African recipes]]
[[Category:Accompaniments]]
[[Category:Bread and baking]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Cheese recipes]][[Category:Baked or roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/fatayer|#fatayer]] [[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/hand|#hand]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/garlic|#garlic]] [[Special:Search/cheese|#cheese]] [[Special:Search/breadmaker|#breadmaker]] [[Special:Search/squash|#squash]] [[Special:Search/wintersquash|#wintersquash]] [[Special:Search/yeast|#yeast]]
</code>

Fatayer - Revision history

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