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Chef Gilles of Ninive shares his recipe for beef Fatayer, a savory pastry filled with ground beef, cinnamon, pine nuts, and raisins.  Served with a light salsa, the fatayer is delicious, comforting and an ode to the flavors of the Middle East.

BEEF FATAYER – makes approximately 8 to 10

Ingredients:

For the dough:

  • 1 kg flour
  • 50 ml water
  • 10 grams active dry yeast
  • fat pinch of salt

For the beef mixture:

  • 500 grams  minced beef
  • 150 grams  chopped onion
  • 40 grams  garlic, minced
  • 50 grams   fresh chopped chili
  • 40 grams  tomato paste
  • 300 ml Veal jus (or any rich beef stock of your choice)
  • 10 grams  chopped parsley
  • 100 grams  chopped coriander
  • 60 grams  roasted pine seeds
  • 60 grams  golden raisin
  • 1 tbsp  cinnamon powder
  • 3 pcs    cinnamon sticks, broken in half
  • 2 tbsp 7 spice powder
  • salt and pepper (to taste)

Ingredients:

For the dough:

  • 1 kg flour
  • 50 ml water
  • 10 grams active dry yeast
  • fat pinch of salt

For the salsa:

Mix all ingredients together and let stand for a few minutes to the the flavors macerate.

Method:

For the dough:

Proof the yeast in warm water until it gets foamy. Combine flour and salt, mix well.  Add the water/yeast mixture to the flour.  With using an electric mixer with a dough hook or by hand, start kneading your dough until it’s smooth and elastic. about 7 minutes.  Cover and let rest for at 15 minutes while you prepare the beef filling and are ready to bake the fatayer.

For the beef:

Sauté the onion and garlic together for 10 minutes until soft (do not brown).

Add the minced beef and cook for 10 more minutes .Make sure that you stir the mixture well. Add the chopped chili, spices and tomato paste. Stir for 5 minutes and add the veal jus or stock.

Cook the meat on low until the sauce has been absorb by the meat.

Remove the pan from the fire and add the roasted pine nuts ,raisin and herds.

Let cool down completely to room temperature.

Build the fatayer:

Preheat your oven to 200 degrees Celcius and place the rack in the center.

Dust the counter with flour and remove 50 grams of dough per fatayer.  Roll the dough into a  thin round. Cut small eight slits around the dough periphery of the dough.  Spoon the cooled, spiced meat mixture towards the center of the dough, avoiding the slits. You will see the raisins peeking through the meat, all plump and luscious from swirling around the ground beef and veal jus.

Cover the beef with the slitted pastry overhang Pinch to seal.

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Preheat a large pan lined with parchment paper. Don’t be tempted to skip this step as your pastry will be soggy if you do!. Place the fatayer onto the hot an and bake in the oven for 10-12 minutes or until the pastry is golden brown.

Place each fatayer  onto a plate. Spoon the salsa into the center of each dish.

Garnish with pine nuts and pomegranate and serve immediately.

Photos by Tara Atkinson Photography

Shot on location at Ninive Dubai

 

 

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