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Fatayer Batata ( potato pies) are a staple of Lebanese cuisine.

Fatayer Batata ( potato pies) are a staple of Lebanese cuisine. These savoury pies are stuffed with potatoes with a spicy kick! They are best served with cucumber and yogurt salad or a bowl of soup on the side.






Dough Ingredients:

  • 4 Cups all purpose flour

  • 2 tablespoon vegetable oil

  • 1 tablespoon active dry yeast

  • 1/2 teaspoon salt

  • 1 3/4 Cup Luke water

Filling ingredients

  • 10 large potatoes ( grated )

  • 3/4 lbs ground beef

  • 1 large onion, grated

  • 1 tablespoon shatta (optional)

  • 1 teaspoon sumac

  • 1 1/2 tsp salt

  • 1/2 tsp pepper

Directions for dough:

  • In a bowl add water and sprinkle active yeast and allow mixture to get its frothy.

  • In stand mixer, attachment dough hook then add the flour and the salt and combine.

  • Add the yeast mixture and vegetable oil to the flour.

  • Mix the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.

  • Grease a large bowl, then turn the dough to coat it in oil. Cover the bowl with plastic wrap and a let the dough rise at room temperature until doubled, about 1 hour.

  • Divide the dough into 25- 30 pieces depending on how you big you like the pie size.


Instructions for filling:

  • Peel and shred potatoes with grater. Wash and thoroughly drain water from potatoes by placing them in strainer, or placing the shredded potatoes in cheese cloth squeezing removing any water.


  • Combine remaining filling ingredients and mix well until we’ll combined.


Assemble:

  • Divide the dough into 25- 30 pieces depending on how you big you like the pie size.

  • On a clean floured surface, roll out dough into a 5-6 inch circle. Place 1-2 tablespoons of the filling in the centre.

  • Grab two ends and bring them over the filling. Pinch dough as you go to create a seal, stop at the center. Bring the last side up and pinch the center and down the two sides.

  • Once done, place on greased baking tray or parchment paper. Then brush them with the beaten egg

  • Bake in preheated 400 f for 20-25 mins, until bottoms are golden. Then broil from top for a minute until tops are golden brown.

  • Brush them with a touch of melted butter directly out of the oven to remove any access flour and give them a shine.

  • Serve them warm or at room temperature with cold plain yogurt as a dip and enjoy.


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