Fatiyah
Ingredients Needed
-1lb. loaf of frozen dough, thawed
-1lb. ground beef
-1 chopped onion
-1/4 cup pine nuts
-1 tsp. salt
-1/4 tsp. pepper
-juice of 1 fresh lemon (or 1/4 cup lemon juice)
The Filling
Brown meat just until pink is gone. Add onions, nuts and remaining ingredients except lemon. Cook 1 minute longer. Add lemon juice and cool. (Refrigerator if you have time because it will be much drier and easier to work with.).
The Dough
If using frozen bread dough, let thaw for 2 hours, then slice into 12 equal slices. Lay each piece flat on a floured table. Continue to let dough thaw for 1 hour, then pat or roll into bigger circles (dough should be about 1/8 inch thickness). We find that standing up and pushing down on the dough with finger tips to spread it out into circles works best. Avoid pulling on the dough to stretch it, as it more easily causes tears and holes in the dough.
Put it all together and what do you have?
Once you have your nice thin dough circles, put two soup spoonfuls of meat into each circle. Pull the center edges together, and bring the back side of the cirlce up to meet the center edges, pinching dough together to close meat pie. Pinch front side of circle into a point. Each Fatiyah should look like a triangle when finished.
Bake it!
Preheat oven to 400 degrees. Lightly oil bottom of cookie sheet. Place Fatiyah on cookie sheet. Cook for 20-25 minutes, and keep an eye on the Fatiyah so they don’t burn.
Eat it!
Devour.
P.S.
If you want to speed up your process and get to the eating part faster. You can always pat/roll your dough a little thicker and make your Fatiyah open faced. Bake it on 400 degrees still but cook time should be much diminished. Just keep an eye on it so the dough doesn’t burn. Once your Fatiyahs come out, they should look like little individual Fatiyah pizza’s. We like to call them Fatizzah!
Jenny Baird 