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Fatayer

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

Fatayer are stuffed triangles of flatbread from Lebanon and Syria. The traditional fillings are spinach and labneh (yoghurt cheese). This is our version, using pumpkin, feta and pinenuts. The choice of pumpkin is key, for many can be stringy and insipid. At Moro we make these fatayer in the late summer/early autumn when pumpkins and squashes are in season. We use the Hubbard or Crown Prince varieties which are dense and sweet, but Kabouchi or Butternut work well and are more readily availab

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