Fatayer

Ingredients for 4 servings:

• 500 g wheat flour type 405
• ½ cube of fresh yeast
• 1 tbsp sugar
• 1 tbsp salt
• 4 dl water, lukewarm
• olive oil
• 500 g spinach
• 1 onion(s), red
• 4 spring onions
• 1 bunch of parsley
• 1 tomato(s)
• 2 lemons, juice
• 4 tbsp pine nuts
• Sumac
• Cayenne pepper
• 1 egg(s)
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

a recipe from Lebanon

For the dough, put 500g of flour in a bowl, make a well in the center, and add the yeast, salt, sugar, and finally about 4dl of lukewarm water. Knead well until the dough reaches the desired consistency. Then spread about 50ml of olive oil over it and cover the dough with cling film and a damp cloth. Let the dough rise for at least 30 minutes. Cook the spinach until soft, squeeze it dry – ideally in a cloth – and chop it finely with scissors. While the spinach is cooking, finely chop the red onion and the white part of the spring onions and sauté them in a little olive oil. Then add this to the spinach. Chop the parsley and the green part of the spring onions and add them to the spinach. Finally, halve a tomato and roughly grate it into the spinach, discarding the tomato skin. Mix everything thoroughly by hand. Add the juice of 2 lemons, about 4 tablespoons of finely chopped pine nuts, a little olive oil, salt, pepper, plenty of sumac, and cayenne pepper. Mix the filling again with a ladle. This mixture can also be stored in the refrigerator for 1-2 days. Preheat the oven to 200°C (top/bottom heat). Roll out the dough on a floured surface as thinly as possible. Cut out approximately 4 x 4 cm squares (preferably a little smaller) and fill each square with the filling. Form the flatbreads into triangles. Fold up the sides and secure the seams, using a little water if necessary. Place the fatayers on a baking sheet, brush with egg yolk and a little water, and bake at about 200°C for about 20 minutes. Just before cooking, brush the fatayers with olive oil. Let them cool for a good 15 minutes.