I wanted to introduce you to these little slippers fore mentioned ones fatayer with our friends the lebanese, it is here are stuffed with minced meat, but can also have a stuffing with spinach. Here we love the cuisine of the Middle East (and especially the Gentleman who tells me often !), I’ve also cooked these slippers for his birthday where we made an evening of lebanese with lots of mezzeh.

They are perfect served with a salad fattouche and are very easy to make, they require just a small turn of the hand to fold but it really is not complicated !

Slippers lebanese meat

Ingredients (for about 15 turnovers)

For the stuffing

  • 200 g of meat of beef
  • 1 onion fresh
  • 40 g of pine nuts, bread
  • 1 tbsp of spice mix in kebbe
  • 1/2 c. to c. of cinnamon
  • 1 drizzle of olive oil

For the dough

  • 250 g of flour
  • 150 ml of warm water + 2 tbsp
  • 6 tbsp olive oil
  • 1/2 sachet of baker’s yeast
  • 1 c. c. of sugar
  • 1 g of salt


Pour the yeast into a bowl and then add the two tablespoons of warm water from above. Let it sit without mixing for 15 minutes.

In a bowl, mix together the flour, water, olive oil, sugar and yeast to get a nice dough.

Let it sit in a container oiled for 3 hours.

Dégazez the dough with your fist and lay it out on 3 mm thick. Then cut rounds of about 10 cm in diameter using a punch.

Prepare the stuffing by stamping the onion and mixing it with the meat. Then add the spices and pine nuts, season to taste, and put it in a pan with a drizzle of olive oil. Sauté the mixture for 5 minutes, it takes the water from the meat has evaporated.

Preheat the oven to 210°.

Then, put a small tablespoon of stuffing in the center of the round of dough, moisten the outline, then seal catching to the three third parties. Press well to fuse the dough.

Arrange on a baking sheet and drizzle with olive oil.

Bake for 15 minutes.

Enjoy hot or warm with why not a hummus of zucchini or moutabal !

Written by Doc

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