Levantine cuisine · Dough, Pasta & Rice

Fatayer bi Silq

Triangular pastries with chard, onions, sumac and lemon, baked in the oven until the edges are golden.

Ingredients · for 4 servings

• 400 g flour
• 1 tsp dry yeast
• 1 tsp sugar
• 220 ml lukewarm water
• 6 tbsp olive oil
• 500 g chard
• 2 onions
• 2 tsp sumac
• 1 lemon
• 2 tbsp pine nuts
• Salt, pepper

Instructions

1. Dissolve the yeast and sugar in the lukewarm water, let stand for 10 min. and knead with the flour, 1 tsp salt and 3 tbsp olive oil for 8 min. into a smooth dough; let rise, covered, for 45 min.
2. Strip the chard leaves from the stems, cut into fine strips, knead vigorously with 1 tsp salt and let stand for 15 min., then squeeze out very thoroughly.
3. Finely dice the onions and mix with the chard, sumac, the juice of half a lemon, the pine nuts, 3 tbsp olive oil and pepper.
4. Roll out the dough 3 mm thin and cut out circles 11 cm in diameter; place 1 heaped tbsp of filling in the center of each.
5. Pull three edges up over the filling into a triangle and pinch the seams firmly together so they don't burst open in the oven.
6. Bake on a parchment-lined baking sheet at 200°C top/bottom heat for 20–22 min. until the edges are golden brown, and serve warm with the remaining lemon.