Fatayer or Lebanese turnovers, but with fresh zaatar (the herb, not the mix). I was lucky to get my hands on a big bunch, but I know it’s not the easiest to find, especially in Europe. If that’s the case, spinach, chard, or any other leafy greens will do—different, but still delicious. Simple, humble, Lebanese recipes I’ve always loved, the ones that bring comfort without the fuss.
Fresh Zaatar Fatayer
Dough:
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 cup warm water
Filling:
• 2-3 cups fresh zaatar leaves, cleaned and dried
• 1 medium onion, finely chopped
• 2 tablespoons sumac
• 1 teaspoon salt
• 3 tablespoons olive oil (slightly more than usual to keep the filling moist)
Egg Wash (Optional):
• 1 egg, beaten with a splash of water
Instructions:
1. Prepare the Dough:
• In a large bowl, mix the flours, yeast, salt.
• Add olive oil and warm water gradually, mixing until a soft dough forms.
• Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
2. Prepare the Filling:
• In a bowl, mix the fresh zaatar leaves with onions, sumac, salt, and olive oil.
3. Assemble the Fatayer:
• Preheat the oven to 180°C.
• Divide the dough into equal portions and roll each into a ball.
• Roll out each ball into a thin circle.
• Place a spoonful of the filling in the center.
• Fold the dough in any way possible (turnover or rounded shape)
• Brush with egg wash if using.
4. Bake:
Bake until golden brown, then let them cool slightly before serving. Best enjoyed warm, but they’ll still be good at room temperature.