Recipe of fataya with meat


– 1 pizza dough (see recipe)
– 250 g finely chopped lamb or beef
– 4 small tomatoes
– 2 onions
– 2 tablespoons salt
– 2 tablespoons of 7 spices (sachet ready in the oriental grocery stores)
– 1 teaspoon of Espelette pepper or a chopped fresh red pepper (optional)
– 1 lemon (optional)


In a bowl, put the chopped meat and add salt and spices.
Cut the tomatoes and onions in 4. Place them in a mixer and roughly purée.
Add this puree to the meat and mix. Your stuffing is ready.
Spread the dough on a flat, floured surface using a pastry roller. With a round cutter, about 7 cm in diameter, cut out circles.
In each circle, place a teaspoon of the stuffing and pinch 4 sides of the dough to obtain a square shape (see photo).
Preheat oven to 260 ° C.
Place a baking sheet on a baking tray and place the squares of Sfiha in a slightly spaced position.
Put in the oven for 20 min (or more, depending on your oven), until the dough begins to brown. It is better to monitor the cooking to prevent the dough from burning.
Before eating them, you can add a few drops of lemon juice to the meat. Accompanied a little glass of Arak, it’s top!

Recipe Pastel fataya of fish Senegal


For the dough: 400 g flour

1 C. Soup oil
1 egg, salt and pepper
For stuffing: 200 g grouper
1 onion
2 cloves garlic
1 stock of fish
Salt pepper

For the sauce:

1 b. Tomato concentrate
1 tomato
2 onions
the vinegar
Cube Maggi
Garlic, chilli
Consider preparing a paste two hours before the pastels.

Dough :

In a bowl, combine flour, salt, eggs, oil and water. Let stand 2 to 3 hours.
Knead the dough and spread in small disks (diameter of a water glass).
Prepare the stuffing:
Remove the skin and cut the fish. In a saucepan, cook the fish with onion, parsley, fish and chopped garlic in peanut oil. Add salt and pepper. Add coarsely chopped pepper.

Prepare the sauce:

In a frying pan, sauté the tomato concentrate and coarsely chopped tomatoes with the onion, garlic and chopped parsley in oil. Add a spice of pepper, the cube and a little water. Mix gently, start to taste.
Fill the dough discs, fold in 2 and close the edges with a fork. Fill the pastels in an oil bath for a few minutes.