Mezze is more than just food, its a way of life. Learn secrets to the art of grazing with this tasty recipe.
- To make dough, combine flour, yeast and 1 teaspoon salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.
- Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.
- Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.
- Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.
- Transfer to a platter. Serve with lemon and labne dusted with sumac.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set