Lebanese Savoury Lamb Fatayer

DOUGH--
13 quaters cup flour all purpose
3 quaters cup warm water
2 tsp yeast rapid rise
1 tsp sugar
2 tsp sal
FILLING--
250 g lamb ground
1 tsp olive oil
1 onion diced
2 garlic cloves minced
1 tomato cored seeded & diced
one half tsp SIDS CRAZY SAL
one quarter tsp allspice
3 quaters tsp zatar
1 tbsp curly parsley chopped for garnish
1 egg beaten with 1 tbsp water for egg wash
one half tsp nigella seeds for sprinkling
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Lebanese Savoury Lamb Fatayer
Lebanese Savoury Lamb Fatayer
Lebanese lamb Fatayer. tomato.DOUGH:--
1¾ cup flour all purpose
¾ cup warm water
2 tsp yeast rapid rise
1 tsp sugar
2 tsp salt
FILLING:--
250 g lamb, ground
1 tsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tomato cored, seeded & diced
½ tsp SIDS CRAZY SALT
¼ tsp allspice
¾ tsp zatar
1 tbsp curly parsley, chopped for garnish
1 egg beaten with 1 tbsp water, for egg wash
½ tsp nigella seeds, for sprinkling

In a large bowl place flour and salt and mix well.
In a small bowl place the warm water. (the water should be between 38-43°C) Add the yeast and sugar, stir lightly then let sit until frothy. (this will take about 5-10 minutes)
Add the yeast mixture to the flour and blend well until a soft dough forms.
Rub a deep bowl with olive oil and place the dough in the bowl inside the oven. Cover and let it sit until double in size. (between 1-2 hours)
Preheat oven to 200°C.
Turn dough onto a floured surface then punch down and knead for about 5 minutes. Roll dough into the shape of a cylinder, and cut into 6 equal parts.
To make the filling, heat the oil in a non stick frypan then sauté the onion and garlic until translucent. Add tomatoes, and ground lamb.
Break lamb into small pieces, then sprinkle in SIDS CRAZY SALT, allspice and zatar.
Cook until there is no pink in the lamb.
Divide the dough into 4 equal parts, and roll out each part into a 23 x 7 cm oval.
Place filling down the centre of the oval and then brush around the edges with the egg wash.
Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.
Place individual fatayer on a baking tray that has been sprinkled with cornflour. Sprinkle each individual fatayer with nigella seeds.
Bake for about 15-20 minutes, until fatayer appears golden and crispy. Garnish each fatayer with chopped parsley.