A lady that I know just came from Colombia. She laughed because I did not understand...

Fatayer is a meat pie pastry that can alternatively be stuffed with spinach, or cheese. It is part of Middle Eastern cuisine and is eaten in Kuwait, Turkey, Syria, Egypt, Lebanon, Israel, Jordan, Palestine, and other countries in the region. I have recently just become aware of these little delights. I am reading a novel set in Lebanon (Agents of Innocence), and the characters are always eating this typical street food. Naturally I had to do some research to find out what the heck they were. As you know I am constantly trying to create street food from around the world. The dough is similar to puff pastry, just slightly more dense. Some are open (this is what I chose), and some are closed pockets, a personal preference. The typical meat choice is lamb (I used this), seasoned heavily with spices ranging from cinnamon to cayenne. Do not be discouraged by the array of spices in the dish, they all marry beautifully. As much as I enjoy Indian street food, I might like these better. I was truly impressed with the outcome, and will certainly be making them again. I have also attached my second attempt at Popsicles. This time mango coconut, it was an excellent pairing with the fatayers. 

1 Cup flour

2 teaspoons instant yeast

1/2 teaspoon salt

Pinch of sugar

3 oz plain yogurt (slightly less than 3/4 Cup)

1 1/2 tablespoons olive oil

lukewarm water (as needed)

1 tablespoon cumin seeds

1 lb ground lamb 

1/2 onion grated

2 cloves of garlic grated

2 T tomato paste

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 bunch of fresh cut parsley

1 teaspoon cayenne

1 teaspoon of smoked paprika

1 teaspoon of crushed chilies

1-2 teaspoons of salt

Mix flour with sugar, salt and yeast. Gradually add the yogurt and olive oil. You want the dough to be smooth, so add water accordingly. You do not want it to be too soft and sticky, slightly crumbly is ok. Place dough in a bowl, cover with plastic wrap and allow to rise, double in size. About 30 min.

In the meantime prepare the stuffing. Finely dice onion and garlic, saute in olive oil. Once translucent add lamb, and cook thoroughly. Next add tomato paste, herbs and spices. Season with salt and pepper to taste.

When dough has risen on a floured surface divide it into 5 parts and form ovals. Brush each oval with olive oil, and place lamb mixture in the center. Fold up the sides pinching two edges, forming a boat like shape. Top with a slice of tomato.

Bake at 400 for 15-20 min, until pastry has puffed and is slightly golden.

Mango Puree

1 ripe mango, diced into chunks (reserve 1/4 of diced mango for coconut milk with mango)

1/4 cup orange juice

In a blender, blend together the mango and orange juice until smooth and pour-able (about the consistency of baby food).

Coconut Milk with Mango

1 cup coconut milk

1 tablespoon granulated sugar

1/4 of the reserved mango, diced into small pieces

Whisk together the coconut milk and sugar. Stir in the mango pieces.

For Popsicles

1 cup orange juice

To Assemble

Pour a few spoonfuls of mango puree, coconut milk with mango, or orange juice into the Popsicle molds. Freeze for 1 hour before repeating, alternating between flavors and size of spoonfuls to create stripes. Freeze for 30-45 min between stripes.

Until tomorrow...Peace.