Tuna and Sumac Fatayers
When I think of Lebanese mezze, I'm transported back to family evenings in Beirut, where each bite tells a story. Fatayers are small stuffed pastries, perfect as a starter or appetizer. This version with tuna and sumac (that tangy citrus spice so typical) is both light and fragrant. You might wonder what typical Lebanese dishes are. Well, between hummus, kibbeh, tabbouleh, and these fatayers, you get a taste of the Levant's rich culinary heritage. For an even more authentic touch, serve them with a yogurt-mint sauce. Trust me, they'll disappear in no time!
Ingredients
- shortcrust pastry or bread dough300 g
- canned tuna, drained200 g
- onion finely chopped1
- sumac powder2 tablespoons
- flat-leaf parsley chopped3 tablespoons
- olive oil2 tablespoons
- salt1/2 teaspoon
- yellow lemon (juice)1
- sesame seeds (for decoration)1 tablespoon
Instructions
- 1
Prepare the filling: flake the tuna, add the onion, parsley, sumac, salt, lemon juice, and olive oil. Mix well.
- 2
Roll out the dough on a floured surface and cut circles 10 cm in diameter (or form triangles if you prefer).
- 3
Place a tablespoon of filling in the center of each circle. Fold the dough into a triangular turnover, pinching the edges firmly.
- 4
Place the fatayers on a baking sheet lined with parchment paper. Brush with a little olive oil and sprinkle with sesame seeds.
- 5
Bake at 180°C (350°F) for 20 minutes, until golden.
- 6
Serve hot or warm, with a yogurt-mint sauce (optional).
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