Started out making arayes, which have been on my to-make list for ages.
But the lebanese pita I was repurposing for this was too thin… I managed to open just one properly, so I used half the meat mixture for 4 quarters.
.
Decided to make the rest into sfeeha / fatayer - my favorite dish from the local lebanese restaurant here.
A quick yeast dough with one rise (I followed Ottolenghi’s dough recipe for these). The result was really quite wonderful.
The dough was different from the restaurant ones, though, which are quite flat and soft. These puffed up more and were crisper and firmer. I might try a different dough next time.
