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

Analida Braeger

Learn how to make authentic Lebanese lamb fatayer—savory Middle Eastern meat pies filled with seasoned lamb and warm spices. Perfect for lunch, appetizers, or family dinners.

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Main dish

Cuisine Middle Eastern

Servings pieces

Calories 413 kcal

Ingredients

Dough

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

Lamb Filling

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

Instructions

Make the Dough

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). While the dough is rising cook the lamb filling per the instructions below.
Preheat oven to 400°F

Cook the lamb filling

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 until brown and then allow to cool to room temperature.

Fill the fatayer and bake

Turn dough onto a floured surface. Punch down and knead for about 5 minutes.
Divide the dough into 6 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.

Nutrition

Calories: 413kcalCarbohydrates: 47gProtein: 17gFat: 16gSaturated Fat: 6gCholesterol: 82mgSodium: 1507mgPotassium: 295mgFiber: 2gSugar: 2gVitamin A: 270IUVitamin C: 5.9mgCalcium: 35mgIron: 3.8mg

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

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