Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Fatayer

Name: Fatayer (Chickpea and Wild Spinach Pies)
Yield: Makes 14 pies
Cuisine: Egyptian
Ingredients: 2 teaspoons salt; 1⅓ cups (320 milliliters) water; Olive oil, for brushing; Salt and freshly ground black pepper, to taste; 8 Swiss chard leaves, chopped, stems removed; ½ red or green chile pepper, such as fresno or serrano, chopped; 1 teaspoon sugar; 1 large onion, chopped; 1½ teaspoons (5 grams) active dry yeast; 1 cup (250 grams) Cooked Chickpeas for Salads and Stews; 7 ounces (200 grams) feta cheese, crumbled; 2 tablespoons olive oil; 3½ cups (490 grams) all-purpose flour, sifted; ¼ cup (60 milliliters) olive oil

Chickpea and Wild Spinach Pies

Preparation info

Makes
14
pies

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

It is impossible to ignore the aroma of these savory pies, which come stuffed with all sorts of fillings, when at the market in Beirut. Fatayer are typically baked in a wood-fueled taboon, but home cooks can make them on a pizza stone in an oven set to the highest temperature, just as you would a calzone.

Ingredients

For the Dough

3½ cups (490 grams) all-purpose flour, sifted
1½ teaspoons (

Method

Prepare the dough: Place the flour, yeast, sugar, and water in the bowl of a stand mixer fitted with the dough hook attachment, and mix for 1 to 2 minutes on medium speed. Add the salt. When the dough comes together, add the oil and knead on medium speed for 3 to 4 minutes until a smooth, elastic dough forms. Cover and let sit for 1½ hours, until the dough doubles in vol