Posted May 3, 2020
Fatayer offers a world of possibilities when it comes to stuffing them. Have you ever tried them with swiss chard leaves?
400 grams chopped chard leaves
6 big lettuce leaves, chopped
1 medium onion, diced
1 tablespoon pomegranate molasses
1 teaspoon cayenne pepper
1 teaspoon sumac
Salt and pepper
5 tablespoons lemon juice
4 tablespoons olive oil
3 cups flour
½ teaspoon instant yeast
¼ teaspoon salt
¼ teaspoon sugar
3 tablespoons olive oil
¾ cup of water
Wash the Swiss chard leaves and put it in a strainer.
Heat water; when it starts boiling, add the chard leaves and let boil for 4 minutes. Then, strain them. Set aside until it cools.
Squeeze the chard leaves well until water is fully drained. Place ½ teaspoon of salt on the lettuce and squeeze them dry. Mix the onion with the salt and squeeze them dry.
In a bowl, combine the chard leaves, lettuce and parsley. Then, add the onions, oil, and lemon. Lastly, add salt, pepper, sumac, pomegranate molasses and cayenne pepper.
Combine the flour, salt and sugar in a bowl. Make a hole in the center and pour in the instant yeast.
Then, add the olive oil. Next, gradually add the water and knead it to form the dough. If the dough is too stiff, add some more water.
Put the dough on a floured work surface. Knead it until it becomes smooth. If it is still too stiff, add some more water.
Divide the dough into 4 balls. Cover with a cling film and cloth and let it rest for 2 hours.
Roll out the dough on a floured table until it is thin. Cut it using a round cookie cutter to create circles.
In each circle, add one tablespoon of the chard leaves filling. Take 3 sides of the circle and pull them together to form a triangle. Press the edges firmly.
Place them on an oiled tray. Bake them in the oven until golden.
Makes 40 pieces