Description
To truly appreciate this dish, it helps to understand what makes Mini Chicken Fatayer so incredibly unique compared to other savory pastries around the world. At its core, it is a small, individually portioned baked turnover that features a soft, slightly enriched yeast dough. The pastry is traditionally folded into a distinct, signature triangular shape, leaving a tiny opening in the center or pinched completely shut to trap the steam and moisture inside.
Ingredients
Scale
Dough
- 3 cups (375 g) all-purpose flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- ¾ cup (180 ml) warm water
- ¼ cup (60 ml) warm milk
- 3 tbsp olive oil
- 1 tbsp plain yogurt (optional, for softer dough)
Chicken Filling
- 2 cups cooked shredded chicken (halal)
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp allspice
- ½ tsp black pepper
- Salt to taste
- 2 tbsp lemon juice
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 2 tbsp pine nuts (optional)
Topping
- 1 egg, beaten (for egg wash)
- Sesame seeds (optional)
Instructions
1. Prepare the Dough
- In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, olive oil, and yogurt. Mix into a soft dough.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and let rise for 1 hour, or until doubled in size.
2. Prepare the Filling
- Heat olive oil in a pan over medium heat.
- Sauté onions until soft and lightly golden.
- Add garlic and spices; cook for 30 seconds.
- Add shredded chicken and stir well.
- Remove from heat and mix in lemon juice, parsley, cilantro, and pine nuts.
- Allow the filling to cool.
3. Shape the Fatayer
- Preheat oven to 375°F (190°C).
- Divide dough into small balls (about 1 tablespoon each).
- Roll each piece into a small circle.
- Place a spoonful of chicken filling in the center.
- Fold edges into a triangle shape and pinch the corners tightly.
4. Bake
- Arrange fatayer on a lined baking tray.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake for 18–22 minutes until golden brown.
5. Serve
Serve warm with:
- Garlic yogurt sauce
- Hummus
- Tahini sauce
- Fresh salad
Notes
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern (Levantine)
Nutrition
- Serving Size: 3 mini fatayer
- Calories: 280 kcal
Keywords: Chicken Fatayer Pastry, Middle Eastern Chicken Turnovers, Mini Savory Chicken Pies