Lamb Mince and Feta Fatayer
The Lamb Mince and Feta Fatayer is a savory Lebanese pastry that marries robust Middle Eastern spices with the indulgent richness of feta cheese, all encased in a beautifully golden dough. Traditionally found in Levantine bakeries, fatayer are staple pastries filled with everything from spinach to seasoned meats. This version is a personal favorite—warmly spiced lamb balanced with tangy feta, a harmony that dances on the palate and elevates both casual meals and elegant mezze spreads.
Equipment
Large mixing bowl
Rolling Pin
Large skillet or sauté pan
Baking sheet
parchment paper
Pastry brush
Measuring cups and spoons
Ingredients
For the Dough Preparation:
2 ¼ cups all purpose flour (plain flour Australia and UK) - unbleached, organic if possible- 1 teaspoon active dry yeast - ensure it's fresh for optimal rise
- 1 teaspoon granulated sugar
½ teaspoon kosher salt
¾ cup water - warm ; about 105–110°F (40–43°C)
2 tablespoons olive oil - extra virgin
For the Filling:
- 1 tablespoon olive oil
1 small yellow onion - finely chopped ; about 1/2 cup
1 clove garlic - minced
½ pound ground lamb (minced lamb) - 80–85% lean for best richness
½ teaspoon allspice - ground
¼ teaspoon cinnamon - ground ; adds warmth
½ teaspoon paprika
¼ teaspoon ground black pepper
½ teaspoon salt - adjust to taste
¼ cup parsley - fresh, finely chopped
½ cup feta cheese - crumbled ; Bulgarian or Greek style preferred
1 large egg yolk - for egg wash
1 tablespoon milk - for egg wash
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour or until doubled in size.
- Make the Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onions until translucent and just golden, about 5 minutes. Add garlic and cook for 1 minute. Stir in the ground lamb, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 7–8 minutes. Drain excess fat.
- Season the Meat: Add allspice, cinnamon, paprika, salt, and black pepper. Cook for another 1–2 minutes to allow spices to bloom. Remove from heat. Stir in chopped parsley and let the mixture cool slightly. Once cooled, fold in crumbled feta cheese gently.
- Assemble the Fatayer: Preheat oven to 375°F (190°C). Divide risen dough into 8 equal balls. Roll each into a 5-inch round. Spoon 2 tablespoons of filling into the center of each. Fold edges over into a triangle, pinching firmly to seal. Place on a parchment-lined sheet.
- Bake: Whisk egg yolk with milk to make the egg wash. Brush the tops of each fatayer. Bake for 20–25 minutes or until golden brown. The bottom should be lightly crisp and tops slightly glossy.
Notes
- For a vegetarian version, substitute lamb with sautéed mushrooms and spinach.
- The dough can be made up to 1 day ahead and refrigerated. Let it come to room temperature before using.
- You can freeze baked fatayer and reheat in a 350°F oven for 10–12 minutes.
- If sealing the fatayer is difficult, dampen the edges lightly with water before pinching.
Nutrition
Calories: 296kcalCarbohydrates: 29gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 52mgSodium: 420mgPotassium: 145mgFiber: 1gSugar: 1gVitamin A: 295IUVitamin C: 3mgCalcium: 69mgIron: 2mg
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