Fatayer - Cheese, mushroom and zataar halaby (thyme)

[a_boleyn]

I've wanted to make some type of middle eastern savoury pastry since I met a charming older Lebanese gentlemen in my physiotherapy sessions back in 2009 who described his family's yearly sfeeha or sfiha making gatherings. Sfeeha are pizza like and filled with meat while a similar pie, called fatayer, is shaped in more creative ways depending on

Comments

[anonymous]

Indeed an interesting recipe. I loved Sawsan's cheese post too! I
Made paneer recently (recipe to be posted soon).
Eva http://kitcheninspirations.wordpress.com/

[a_boleyn]

I look forward to seeing your paneer post, Eva.

I did some experiments with different types of acids (lemon juice versus white vinegar) and milk (2% and whole) to see how much paneer resulted and froze the results. Unfortunately, the thawed paneer does not cube. Instead it crumbles. It's great for things like spanakopita or cheese strudel but not for mattur paneer so it's nice to see it can also be used in something like this. Maybe it would be good in cheesecakes as well.

[anonymous]

I've seen these lovely savoury pastries on a few blogs, you've done a great job on them. The variety of fillings sound delicious too. They would make a delicious lunch or quick snack. Could you freeze them? I used to make Empanadas and freeze the batch; JT would take them out three at a time and inhale them. I must remember to make them again.
Eva http://kitcheninspirations.wordpress.com/

[a_boleyn]

I cooled them and left them in a freezer bag so I could throw them in the freezer today. I'm going to snag a few for a snack first, though. :) The cheese ones were my favourites. I replaced the cilantro (yuck) Sawsan used with minced green onion and they were especially yummy.

The mushroom emanada style ones were nice and soft on the underside though the tops are pretty crispy. I don't know how the middle eastern bakeries I go to get them to stay soft so long. I especially like the ones filled with spinach, a squeeze of lemon juice and a few pieces of pine nuts.

[anonymous]

These look fabulously exotic to me! Zaatar pizza sounds very tempting. I still remember the first time I tasted zaatar. I liked it a lot, I bought some and... never used it! Sissi (http://www.withaglass.com)

[a_boleyn]

They're pretty, I agree. The meat version with ground beef, diced tomatoes and a few pine nuts on top are yummy as well. The zaatar is almost lemony/sour so you have to appreciate that flavour. I just wish the dough underneath had been flatbread soft and not cracker crunchy which is why I think I should have drizzled some more olive oil over the top before baking. And, rolled the dough a bit thicker. You want it no more than 1/8" thick for the cheese fatayer.

[ext_1342602]

Maria you make such exotic things, I cannot keep up with you!

[a_boleyn]

That's so sweet of you to say, Zsuzsa, especially since many of the things that you make are pretty exotic to me as well. :)

There are lots of middle eastern bakeries and grocery stores where I live and I've picked up and tried a lot of their sweets and savoury treats which I'm trying to reproduce. I'm flattered if my posts interest people like you enough to try them out.

[ext_1113683]

Soo exotic and middle eastern my friend, I love it :D

Cheers
Choc Chip Uru

[a_boleyn]

It's easy (depending on the folding method you use) and very tasty. A good appetizer for parties and meat-free. :)