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Lebanese fatayer with minced meat



Ingredients :

5 measurements of flour type 55, about 700 grs
baking powder, 1 tbsp
salt, 3 tbs
1/4 cup of powdered sugar, or 50 grs
3/4 of vegetable oil, or about 150 ml
2 measures of warm milk, about 300 ml, add as needed
for stuffing:
1 medium onion
2 tablespoons olive oil
1/2 red pepper, 1/2 yellow pepper and 1/2 green pepper
1 firm tomato (not ripe)
250 gr of ground beef and 250 gr of chopped lamb
1 tsp soft paprika and 1 pinch cumin
2 tbsp coriander and chopped parsley and 2 tbsp of pine nuts, (I did not put)
one tsp of tomato concentrate
salt and pepper

Preparation :

Firstly quickly mix the flour, sugar and salt into a salad bowl or the bowl of a robot then add the yeast

then moisten with the milk slightly heated and work the dough until forming a ball

finally finish with oil gradually and knead for about 10 minutes and cover with a damp cloth and set aside

then prepare the stuffing:

cook the onions and the diced peppers in a little oil for a few minutes

cut the tomato into small dice and put them in a salad bowl then add the 2 chopped meats (beef and lamb) and oil

then the coriander, the chopped parsley, the spices, salt and pepper then add the peppers and mix well and reserve

divide the dough into 50 or 100 small balls

spread each dough in a circle then place in the center 1 stuffing stuffing

pinch the two ends of each side with the fingers to close the fatayer as in the pictures

then pinch with nakkache pliers to secure and decorate at the same time!

place them on a plate covered with baking paper and bake at 200 ° preheated oven about 15 minutes according to the ovens

you can freeze them when they have a little warmth, let them thaw at room temperature and put them in the hot oven 5 minutes before serving

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Spice Crusted Sweet Potato Wedges (Tested)





3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder


Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Lamb Souvlaki




Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source :

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Spicy Falafels





  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten


Large pan, large mixing bowl, fork/potato masher


  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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