Ingredients
Crispy fataya dough:
- 500 g of T55 wheat flour
- 60 g softened unsalted butter (or vegetable oil)
- 1/2 sachet of baking powder (5 g)
- 200 to 220 ml of warm salted water
Tasty meat stuffing:
- 400 g of ground beef
- 2 large onions, finely sliced
- 3 cloves of crushed garlic
- 1 teaspoon of tomato paste
- Chopped fresh parsley, salt, ground black pepper and a pinch of chili pepper
Preparation
- Prepare the stuffing: sweat the onions and garlic in a pan with 2 tablespoons of oil. Add the minced meat, diluted tomato paste, salt, pepper and parsley. Cook for 10 minutes until the water has completely evaporated, then leave to cool.
- Knead the dough: sand the flour with the butter, baking powder and salt. Pour in the lukewarm water gradually, kneading for 5 minutes until you obtain a soft, homogeneous and non-sticky dough. Cover and let sit for 20 minutes.
- Roll out and cut: flour the work surface. Roll out the dough with a rolling pin to 2 to 3 mm thickness. Cut out discs using a 10 cm cookie cutter.
- Garnish and fold: place a generous spoonful of stuffing in the center of each disc. Lightly moisten the edge, fold into a half-moon and seal tightly with the tines of a fork.
- Golden frying: immerse the fatayas in hot oil (170°C). Drizzle the top with oil with a slotted spoon to make the dough bubble. Fry for 4 to 5 minutes, turning until nicely browned.
- Serve: drain on absorbent paper and enjoy hot with a spicy tomato-onion sauce.