Lebanese Beef Fatayer

 

1 T. cooking oil

1 lb. of ground beef or lamb

1/2 yellow onion, peeled and diced

1 tsp. salt

3 cloves of garlic, minced

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground cloves

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup of catsup

1/4 tsp. cayenne for heat (optional)

2 rolls of pre-made pizza dough from the refrigerated section

2 eggs

2 T. water

 

Pre-heat oven to 350F. Heat oil in large skillet over medium heat and cook onions for one minute. Add meat and salt and break up into small pieces. Continue to cook over medium heat uncovered until cooked through. Add garlic and spices, stir and cook for one more minute. Add catsup and stir well. Remove from heat and set aside. Remove pizza dough from packaging and roll out thinly on a floured surface. Use a small 6 inch bowl to make a template into the dough. Cut circles out with a sharp knife. Dust well with flour and stack in a pile for easier assembly. In a small bowl add egg and water and whisk with a fork until combined, set aside. In each circle add 2-3 Tbs of filling. Brush the edge of the dough with the egg wash and start the fold. Fold two sides about 1/3 of the way, pinching the sides closed as you go. Then take the middle of the remaining side and bring toward the pinched edge making two new seams. Pinch the two new seams closed. Place all on a baking sheet lined with parchment paper or sprayed with cooking spray. Brush all over with egg wash and sprinkle with sesame seeds (white or black). Bake for 15-20 minutes or until golden brown. Turn the baking sheet around half way through cooking. Remove from oven and rest for 5 minutes before serving.