Lebanese Fatayer with Spinach & Meat

Step 1

Pour 2.5 cups flour into a large bowl, then make a well in the center like a volcano crater by pushing flour toward the sides.

Step 2

Pour 0.75 cup warm water into the well, then drizzle 0.25 cup olive oil around it and sprinkle in 1 teaspoon salt.

Step 3

Use your fingertips to mix the water, oil, and salt together, then gradually pull flour from the sides into the wet center, mixing until a shaggy dough forms.

Step 4

Knead the dough by pressing it away from you with the heel of your hand, folding it back over itself, and rotating the bowl a quarter turn; repeat for 8–10 minutes until smooth and elastic.

Step 5

Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 15 minutes while you prepare the filling.

Step 6

Cut the onion in half from root to tip, place the flat side down, and slice lengthwise into thin strips, about 1/8 inch wide.

Step 7

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 8

Add the ground beef to the hot oil, breaking it into pea-sized pieces with a wooden spoon, and cook, stirring once every 30 seconds, until no pink remains and it looks crumbly, about 4 minutes.

Step 9

Add the onion slices to the beef and cook, stirring once every 30 seconds, until the onion softens and looks translucent, about 3 minutes.

Step 10

Stir in the chopped spinach by handfuls, pushing it down into the meat as it wilts; once all the spinach is added and no liquid remains, about 3 minutes, remove from heat.

Step 11

Stir in the pine nuts, 0.5 teaspoon sumac (or lemon juice), and a pinch each of salt and black pepper, then spread the filling on a plate to cool for 10 minutes.

Step 12

Divide the dough into 8 equal pieces by cutting it into quarters, then cutting each quarter in half; roll each piece into a ball between your palms.

Step 13

Flatten one dough ball into a thin circle about 1/8 inch thick and 4 inches across, using your fingertips and gently stretching the edges.

Step 14

Place 2 tablespoons of cooled filling on one half of the circle, leaving 0.5 inch of bare dough around the edge.

Step 15

Fold the dough in half over the filling to form a half-moon, then press the curved edges firmly together between your thumb and forefinger to seal completely.

Step 16

Repeat steps 13–15 with the remaining dough and filling until you have 8 sealed half-moon fatayer.

Step 17

Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat until it shimmers, about 60 seconds.

Step 18

Place 4 fatayer seam-side down in the hot oil and fry, without moving, for 3 minutes until the bottom turns golden honey-brown.

Step 19

Flip each fatayer using a spatula and fry the second side for 2 minutes until golden, then transfer to a plate lined with paper towels.

Step 20

Repeat frying the remaining 4 fatayer in a fresh 2 tablespoons of oil using the same method.