Fatayer

🔥 Prep

• Measure 3 cups of all‑purpose flour into a large bowl.
• Activate 1 tbsp yeast by dissolving it in ½ cup warm water (≈110°F) with a pinch of sugar; let sit 5 minutes until frothy.
• Rinse 500 g of fresh spinach, remove tough stems, and chop finely.
• Peel and finely dice 1 onion (about 1 medium).
• In a skillet, heat 1 tbsp olive oil over medium heat, add the diced onion and sauté until translucent (≈3 minutes), then add the chopped spinach and cook until wilted (≈4‑5 minutes). Remove from heat, stir in 1 tbsp lemon juice and 1 tsp sumac, and let cool.
• Measure 3 tbsp olive oil for the dough and set aside.

🔥 Cook

• 1. To the activated yeast mixture, add the remaining 2½ cups flour, 3 tbsp olive oil, and a pinch of salt; mix until a shaggy dough forms.
• 2. Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.
• 3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
• 4. Preheat the oven to 180°C (350°F).
• 5. Punch down the risen dough and divide into 12 equal portions (≈60 g each).
• 6. Roll each portion into a thin circle (~10 cm diameter) using a rolling pin.
• 7. Place a spoonful of the cooled spinach filling in the center of each circle, then fold the edges over to form a triangular or boat‑shaped pastry, pinching to seal.
• 8. Arrange the sealed fatayer on a parchment‑lined baking sheet, brush the tops lightly with olive oil, and bake in the preheated oven for 15‑18 minutes until golden brown.
• 9. Remove from the oven and let cool on a wire rack for 5 minutes before serving.

🔥 Serve

• Serve the fatayer warm, optionally drizzled with extra olive oil and a squeeze of fresh lemon.
• Accompany with a side of plain yogurt or labneh mixed with garlic and mint for dipping.
• Pair with a simple salad of cucumber, tomato, and parsley dressed with lemon juice and olive oil.
• Enjoy as a snack, appetizer, or part of a mezze platter.