Lebanese Savory Lamb Fatayer

Here is a fun dish to try! Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too! | ethnicspoon.com

Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too!

5 from 1 vote

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Course: Main dish

Cuisine: Middle Eastern

Keyword: baking, bread dough, filled dough, lamb filling, Lebanese pizza

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: pieces

Calories: 413kcal

Author: Analida Braeger

Ingredients

Dough

1 ¾ cup flour all purpose
¾ cup warm water (about 100'F)
2 tsp yeast rapid rise
1 tsp sugar
2 tsp salt

Filling

8 oz lamb ground
1 tsp olive oil
1 onion dices
2 garlic cloves minced
1 Roma tomato cored, seeded, and diced
½ tsp salt
¼ tsp allspice
¾ tsp zatar
1 Tbsp curly parsley chopped for garnish
1 egg beaten with 1 Tbsp. water for egg wash
½ tsp nigella seeds for sprinkling

Instructions

In a large bowl place flour and salt and mix well.
In a small bowl place the warm water (the water should be between 100-110'F)). Add the yeast and sugar, stir lightly and let it sit until frothy ( this will take about 5-10 minutes).
Add the yeast mixture to the flour and blend well until a soft dough forms.
Rub a deep bowl with olive oil and place the dough inside the oven. Cover and let it sit until double in size (between 1-2 hours).
Preheat oven to 400'F
Turn dough onto a floured surface. Punch down and knead for about 5 minutes.
Roll dough into the shape of a cylinder, and cut into 6 equal parts.
To make the filling, heat the oil in a non stick skillet and saute the onion and garlic until translucent. Add the tomatoes, and the ground lamb.
Use a spatula to break lamb into small pieces, and sprinkle in the salt, allspice and zatar.
Cook completely.
Divide the dough into 4 equal parts, and roll out each part into a 9" x 3" oval.
Place filling down the center of the oval and then brush around the edges with the egg wash.
Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.
Place individual fatayer on a baking sheet that has been sprinkled with cornmeal. Sprinkle each individual fatayer with nigella seeds.
Bake for about 15-20 minutes, or until fatayer appears golden and crispy. Garnish each fatayer with chopped parsley.

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