Fatayer (فطير), fataa’ir, fitiir – under this names hides traditional Arabic dumplings. Stuffed with spinach, cheese or meat, open or closed, but always baked and always with a yeast dough.
Yes, along with Daria and her Cook with Formula1 we finally arrived to Abu Dhabi. So we will be watching the last race nibbling on the fragrant fataa’ir.
I have prepared, of course, traditional spinach stuffing. But I also figured that it would not be very „arabic” if on the table would be only one type of fataa’ir.
So we have four flavors: spinach, mushrooms and spinach, carrots with orange and ginger and Ruthenian filling. Absolute feast.
I served them with yogurt with lime juice and a light garlic sauce based on veganaise.
Quick and easy, despite how complicated dumplings seem to be. But… add that pleasure of discovering new flavors, dressing table to evoke mystery of Felix Arabia. Once more be back in time consumed with delight poems of Byron, the hours spent on discovering the fate of the Count of Monte Cristo, solving the mysteries of the Orient Express.
Enjoy this journey with me.
250 g spelled flour
100g wholemeal spelled flour
1.5 tsp dried yeast
1 tablespoon of date syrup (or honey)
1 teaspoon salt
200 ml of warm oat milk (you can replace the normal animal milk or water)
100 ml peanut oil (can substitute olive oil)
300 g of spinach
2 teaspoons fresh lime juice
1 tablespoon Sumach
0.5 teaspoons tamari (soy sauce or salt)
3 – 4 small carrots
juice of half an orange
1.5 teaspoons freshly grated ginger
0.5 teaspoons tamari
1 teaspoon cumin
300 g mushrooms
100 g of spinach
1 teaspoon ground juniper
1 teaspoon tamari
Ruthenian dumplings stuffing:
1 – 2 potatoes
250g sheep cheese
1 small onion
coconut oil (ghee, olive oil) – for frying
- Sift the flours into a bowl. Add the remaining ingredients and knead the dough. After combining the ingredients knead the dough approx. 5 minutes, until becomes smooth, elastic and bounce from the hand.
- Cover the dough with olive oil and set aside in a warm place to rise. A minimum of 1.5 hours.
- Peel shallots chopped into small cubes.
- Warm up in a pan teaspoon of coconut oil and fry the shallots till they’re soft.
- Add the spinach, lime juice, tamari and Sumach – all cook until complete evaporation of liquids.
- Peel and grate the carrots on a thick grater.
- To a small saucepan pour the orange juice, add the ginger, tamari and carrots and cook until the carrots soften.
- Evaporate liquids on higher heat.
- Add black cumin.
- Finely cut mushrooms and spinach.
- Warm up the oil in a frying pan and add the mushrooms. Season with tamari, pepper and juniper.
- Fry until juices evaporate and add the spinach. Fry for a while.
Ruthenian dumplings stuffing:
- Peel the potatoes and cook until tender. Squeeze through crushed or grind in a food processor.
- Onion, cut into small cubes.
- Warm up the oil in a frying pan and fry the onion, coconut (seasoned with pepper and tamari) until golden.
- Combine together potatoes, fried onions and sheep cheese.
- Remove the dough on the counter. Tear small pieces, form the balls and flatten them.
- In the center of the circle put a spoonful of stuffing and form dumplings. We can create a closed triangles, open boats (similar to Turkish pide), squares or regular dumplings.
- Ready Faraya put on plate lined with baking paper. Allow to rise again for approx. 30 minutes.
- Warm up the oven to 220C (428F).
- Dumplings put in the oven and bake approx. 10 – 15 minutes.
Cool it on a wire rack and serve right away, and eat hot. I served them with two sauces: yoghurt with fresh lime juice and pepper and veganaise with the crushed clove of garlic.