Made by folding a spiced meat filling into triangles of whole-wheat yeasted dough and baking them, meat fatayer is a Syrian filled pastry equally at home on the table or packed for a trip. It keeps its flavour even once cool, making it ideal for a late-night bite.
Mix the warm water with the yeast and let stand for ten minutes. Add the flour, olive oil and salt and knead into a soft dough, then let it rise in a warm spot for one hour.
Sauté the ground beef with the onion until the liquid it releases evaporates. Stir in the sumac, pomegranate molasses and pepper, then let cool.
Divide the dough into twelve pieces, roll each into a circle, spoon the filling in the centre and pinch the three edges shut to form a triangle.
Arrange the triangles on a baking tray and bake in an oven preheated to 200°C for twenty-five minutes until golden.
Pinch the triangle edges tightly closed, or the filling will leak out during baking. Allergens: contains wheat (gluten).
Preparing the filling the night before and letting it rest in the fridge lets the spices settle in better, so the next day you only need to knead the dough.
Admin DadaGastro · verified in test kitchenHarcı editör notundaki gibi bir gece önceden hazırlayıp buzdolabında bekletim, ertesi gün sadece hamuru yoğurmam yetti ve gerçekten vakit kazandırdı. 12 adet üçgenin hepsi uçları açılmadan güzelce kapandı, tek bir tanesi bile fırında çatlamadı.
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