You know, I love discovering new recipes and traveling through my plate, so when, for my recipe of the week at Hop’La I had to cook lamb, I went to do a little tour on Pinterest to search for ideas outside our borders. This is how I came across the recipe of fatayer of the blog Rock the Bretzel that immediately made me look!
I love raised dough so the idea of these little meat pies seduced me and I embarked on their realization. A success because we really loved it! The dough is soft and crisp on the edges, the meat is well seasoned and these little mezze are absolutely delicious. In addition, it’s super easy to achieve and I made you a video to show you the folding more easily:
For the dough
- 350 g flour
- 15 g fresh yeast
- 1 Tbsp. brown sugar
- 1 tsp. salt
- 24 cl warm milk
- 8 cl olive oil
For the filling
- 450 g chopped lamb
- 200 g tomato pulp
- 1/2 bunch flat parsley
- 1 tsp. salt
- dried herbs and spices to your liking
- Mix the flour and sugar in a bowl. Dig a well and crumble the fresh yeast. Add warm milk, cover and let stand 10 minutes.
- Add the salt and oil and knead the dough for about ten minutes. Cover and let rest for 30 minutes in a warm place.
- Finely chop the onion and the flat parsley. Add the meat, the pulp of tomatoes and the dried herbs. Salt and pepper generously. Mix well.
- Finely spread the dough and detail it with an 8 cm / 3 inch round cutter.
- Place the dough circles on a baking tray and garnish with a spoonful of stuffing.
- Bend over 4 edges and pinch the dough to form a square. Bake for 20 minutes at 180°C / 350°C rotating heat (or 200°C/400°F in static)