I can honestly say that I’ve never met a carbohydrate I didn’t like, so this tasty treat is right up my alley. It can be eaten as a super snack, a lovely lunch, or a delectable dinner. I am all in favor of foods that can be eaten at different times of day. Versatility is key in my book. Furthermore, there are various types of fatayer, like the cheese fatayer I blogged about just a few months ago. Lebanese lamb fatayer is an excellent example of street food, comfort food, as well as delicious food, all wrapped up into a pastry. Literally!

Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too!
  • Dough
  • 1 3/4 cup flour all purpose
  • 3/4 cup warm water (about 100'F)
  • 2 tsp yeast rapid rise
  • 1 tsp sugar
  • 2 tsp salt
  • Filling
  • 8 oz lamb ground
  • 1 tsp olive oil
  • 1 onion dices
  • 2 garlic cloves minced
  • 1 Roma tomato cored, seeded, and diced
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 3/4 tsp zatar
  • 1 Tbsp curly parsley chopped for garnish
  • 1 egg beaten with 1 Tbsp. water for egg wash
  • 1/2 tsp nigella seeds for sprinkling

  1. In a large bowl place flour and salt and mix well.
  2. In a small bowl place the warm water (the water should be between 100-110'F)). Add the yeast and sugar, stir lightly and let it sit until frothy ( this will take about 5-10 minutes).
  3. Add the yeast mixture to the flour and blend well until a soft dough forms.
  4. Rub a deep bowl with olive oil and place the dough inside the oven. Cover and let it sit until double in size (between 1-2 hours).
  5. Preheat oven to 400'F
  6. Turn dough onto a floured surface. Punch down and knead for about 5 minutes.
  7. Roll dough into the shape of a cylinder, and cut into 6 equal parts.
  8. To make the filling, heat the oil in a non stick skillet and saute the onion and garlic until translucent. Add the tomatoes, and the ground lamb.
  9. Use a spatula to break lamb into small pieces, and sprinkle in the salt, allspice and zatar.
  10. Cook completely.
  11. Divide the dough into 4 equal parts, and roll out each part into a 9" x 3" oval.
  12. Place filling down the center of the oval and then brush around the edges with the egg wash.
  13. Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.
  14. Place individual fatayer on a baking sheet that has been sprinkled with cornmeal. Sprinkle each individual fatayer with nigella seeds.
  15. Bake for about 15-20 minutes, or until fatayer appears golden and crispy. Garnish each fatayer with chopped parsley.