Fatayer bi Lahm wa Salata (Spiced Meat Fatayer with Yoghurt Salad)
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Ingredients
- 350 g plain flour
- 1 tsp fast action dried yeast
- 300 g lamb mince
- 1 onion, finely chopped
- 1 tbsp tomato puree
- 150 g natural yoghurt
- 2 little gem lettuce
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 653 kcal
- Protein
- 25.7 g
- Carbohydrate
- 73 g
- of which sugars
- 7.3 g
- Fat
- 29.5 g
- of which saturates
- 9.2 g
- Fibre
- 4.5 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour and yeast with a pinch of salt, 2 tablespoons of the oil and 200ml warm water to form a soft dough, then knead for 5 minutes and leave to rise, covered, for 30 minutes.
- 2
Fry the onion in the remaining oil for 5 minutes, add the lamb mince and tomato puree and cook for 7-8 minutes, breaking it up, until no pink remains, then cool slightly.
- 3
Heat the oven to 220C (200C fan, gas 7). Divide the dough into 8 pieces and roll each into a thin round.
- 4
Spoon the lamb filling onto one half of each round, fold over and pinch the edges to seal.
- 5
Place on baking trays and bake for 12-15 minutes until golden.
- 6
Shred the lettuce and serve the warm fatayer with the yoghurt and lettuce salad.
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