Potato Filling Fatayer … These are among the most famous traditional pastries and baked goods. This recipe features a soft, flaky dough made with yogurt, filled with potatoes seasoned with rich flavors and herbs, making them perfect for breakfast, dinner, or a light snack with tea.
Ingredients
– For the Dough:
- Flour: 1 ½ cups (all-purpose)
- Instant Yeast: 2 teaspoons
- Plain Yogurt: 1 cup (warm or at room temperature)
- Sunflower Oil: 3 tablespoons
- Salt: ½ teaspoon
- Sugar: 1 teaspoon (white)
- Egg Yolk: 1
- Milk: 1 tablespoon (for brushing)
– For the Filling:
- Potatoes: 1 ½ cups (peeled and diced)
- Bay Leaf: 1
- Olive Oil: 1 tablespoon (or sunflower oil)
- Butter: 1 tablespoon
- Onion: 1 medium (chopped)
- Dried Thyme: ½ teaspoon (or 1 teaspoon fresh thyme)
- Butter: 1 tablespoon (additional)
- Nutmeg: a pinch
- Salt: to taste
- Black Pepper: to taste
- Parsley: 3 tablespoons (fresh, finely chopped)
Instructions
- Sift the flour into a large bowl and add the instant yeast. Stir well.
- In another bowl, mix the yogurt with the oil, salt, and sugar.
- Add the yogurt mixture to the flour and combine until a smooth dough forms.
- Cover the bowl with a clean towel or plastic wrap and let the dough rise for 45-60 minutes.
- Place the diced potatoes and bay leaf in a pot filled with water.
- Bring the water to a boil, then reduce the heat and cook the potatoes for 15-20 minutes, or until tender.
- In a small skillet, heat the olive oil with the butter.
- Add the chopped onion and sauté until softened and lightly golden.
- Stir in the dried thyme and cook for another minute.
- Drain the potatoes, reserving 2 tablespoons of the cooking water. Add the additional butter, nutmeg, salt, and black pepper, then mash the potatoes thoroughly.
- Add the sautéed onion and chopped parsley, and stir until the filling is well combined.
- Once the dough has risen, divide it into equal-sized balls.
- Flatten each ball into a small circle by hand or with a rolling pin.
- Place one to two tablespoons of the potato filling in the center of each circle.
- Pinch the edges together to seal tightly and shape into oval fatayer.
- Arrange the fatayer on a baking sheet lined with parchment paper and let them rest for 10-15 minutes.
- Brush the tops with the egg yolk and milk mixture.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until golden brown.
- You can brush the fatayer with a little butter immediately after they come out of the oven for a soft, shiny crust.
- Cover them with a clean towel for a few minutes to keep them moist, and serve the fatayer warm.
