Saturday, December 12, 2015


   This post is might have some errors in it since I am currently typing this with one hand. The other hand is occupied with a 16 pound dog that is being held like a little baby. He is doing fine now and is off on all meds.

   Today's post I will be sharing a more time consuming recipe that happens to be of my mom's favorite food and is something we have to have for the holidays. It is a Lebanese dish called "Fataya", think hand meat pies that are loaded with lemon juice, olive oil and spices like cinnamon and all spice.

Ingredients for dough:
8 c. flour
3 Tbsp. extra virgin olive oil
1 Tbsp. salt
3 c. water heated to 110 degrees
1 package of yeast (2 1/4 tsp.)

Ingredients for filling:
2 1/2 c. fresh lemon juice
3/4 c. extra virgin olive oil
2 1/2 Tbsp. salt
3 Tbsp. cinnamon
3 Tbsp. all spice
2 large onions, chopped
3 lbs. ground meat (I use ground turkey)

1.Pour water in a large mixing bowl. Dissolve yeast and salt. Let it get foamy about 5 minutes.
2. Mix in oil. Add the flour and mix until it starts climbing the dough hook on the mixer.
3. Let it rest in a warm draft-free spot until it doubles in size, about 1 hour.
4. Divide the dough into 36 rolls. Place on greased cookie sheets, cover and let rest for 30 minutes.
5. While the dough rest cook the meat.
6. Once the meat is done add in the seasonings, onions and lemon juice. Cook for about 5 minutes until most of the liquid is gone.
7. Stir in olive oil.
8. Take one roll and flatten it out on a floured surface. Take 2 tablespoons of feeling place in center of dough, then pinch half of one side together, and then pulled the center of the open flap up to the triangle tip and sealed up the two new sides, to form these lovely little triangles. Place on a greased cookie sheet that has sides. Bake in a 400 Fahrenheit oven for 20 minutes.
To make it simpler and skip the dough making. Just use the Rhodes rolls frozen roll dough.

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