Fataya

Discover the irresistible allure of Fataya, a golden, crispy pastry filled with a savory blend of spiced ground beef or lamb, fresh herbs, and aromatic seasonings. Hailing from West African and Middle Eastern culinary traditions, these hand pies boast a buttery, flaky dough that’s perfectly complemented by the bold, well-seasoned meat filling. Fataya is an ideal appetizer or snack, made by folding a tender dough around the filling, crimping the edges, and frying to perfection for a beautifully crunchy exterior. Perfect for sharing at gatherings, these flavorful parcels can be enjoyed on their own or paired with your favorite dipping sauce. Whether you’re seeking a crowd-pleasing party dish or a satisfying street food-inspired treat, Fataya delivers irresistibly rich flavor with every bite.

Nutriscore Rating: 52/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 400 grams All-purpose flour
• 1.5 teaspoons Salt
• 1 teaspoon Baking powder
• 60 grams Unsalted butter
• 160 ml Water
• 500 ml Vegetable oil for frying
• 300 grams Ground beef or lamb
• 1 medium, finely chopped Onion
• 2 minced Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 2 tablespoons chopped Fresh parsley
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

1. In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Mix well.

Step 2

2. Cut the unsalted butter into small cubes and add to the flour mixture. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs.

Step 3

3. Gradually add water, a little at a time, while kneading the dough gently until it just comes together. The dough should be soft but not too sticky. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Step 4

4. Meanwhile, prepare the filling. In a large skillet over medium heat, add the ground beef or lamb and cook until browned, breaking up any lumps with a wooden spoon.

Step 5

5. Add the finely chopped onion and minced garlic to the skillet. Cook until the onions are translucent, about 3-5 minutes.

Step 6

6. Stir in ground cumin, coriander, paprika, chopped parsley, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool slightly.

Step 7

7. Once the dough has rested, divide it into 8 equal portions. Roll each portion into a ball, then use a rolling pin to roll out each ball into a circle about 12 cm in diameter.

Step 8

8. Place a generous tablespoon of the meat filling onto half of each circle. Fold the other half over the filling to create a semi-circle shape. Press the edges together firmly to seal, and crimp with a fork for better sealing.

Step 9

9. In a deep skillet or pot, heat vegetable oil over medium heat to about 180°C (350°F).

Step 10

10. Fry the filled pastries in batches, without overcrowding the pan, until golden brown and crisp, about 3-4 minutes per side.

Step 11

11. Use a slotted spoon to remove the fatayas from the oil and drain on a paper towel-lined plate.

Step 12

12. Serve warm, with your favorite dipping sauce or as they are.

Nutrition Facts

Serving size	1610 grams (1610.0g)

Amount per serving	% Daily Value*
Calories	7034

Total Fat 616.70g	791%
Saturated Fat 126.20g	631%
Polyunsaturated Fat 0.00g
Cholesterol 373mg	124%
Sodium 5430mg	236%
Total Carbohydrate 329.20g	120%
Dietary Fiber 15.60g	56%
Total Sugars 8.40g
Protein 96.50g	193%

Vitamin D 0IU	0%
Calcium 230mg	18%
Iron 30mg	167%
Potassium 1721mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.5%

Protein: 5.3%

Carbs: 18.2%