Fatayer are classic Middle eastern savoury pastries that are typically stuffed with spinach, cheese or meat. They can be shaped into various shapes. The most common are the eye/boat shape (like a pizza) that’s used for cheese, the triangle shape that’s usually associated with spinach fatayer and the oval shaped manoush that’s used for meat fillings.
They’re really easy to make, especially when you have the right dough recipe. You can make a lot of different dishes with this 5 ingredient dough, including Za’atar Manakeesh, Fatayer Sabanekh (Spinach Pies), Lahm b Ajeen (Meat Pies) and so much more.
To make these cheesy boats, divide the dough into medium balls for a medium pie and then use a rolling pin to flatten each ball out a bit. Add your filling, then fold up the edges of the dough around the filling and pinch it firmly to seal it. Then place the pies on a greased non-stick paper lined baking tray and bake at 250C (445F) for 10 minutes. Let cool down slightly and tuck in!
Note: If you’re finding it difficult to keep the dough sealed during the shaping process, try sprinkling each dough ball with a bit of flour. This will help the dough stay dry and will prevent juices from leaking out during baking. Another solution is to substitute lemon juice with sumac in the filling. Sumac has a lovely citrusy flavour, and it also helps the dough to stay closed by reducing the liquid that can cause the seams to open. اشكال فطاير