Description
Middle Eastern Fatayer or Turkish Pide Boats are golden, boat-shaped yeasted dough pastries stuffed with savory spiced ground meat or cheese, baked to a perfect crisp outside and soft, pillowy interior—ideal for a flavorful, comforting meal or appetizer.
Ingredients
Units
Scale
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 3/4 cup warm water
- 1/4 cup warm milk
- 2 tbsp olive oil
- For the beef filling:
- 300g ground beef or lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp tomato paste
- 2 tbsp chopped parsley
- For the cheese filling (optional):
- 1 cup shredded mozzarella
- 1/2 cup crumbled feta or akkawi cheese
- 1 tsp dried mint or za’atar
- To garnish:
- 1 egg yolk, beaten (for egg wash)
- Sesame seeds and nigella seeds (optional)
- Olive oil for brushing
- Red chili paste or tomato sauce for dipping
Instructions
- In a large bowl, combine yeast, sugar, warm water, and warm milk. Let sit for 10 minutes until foamy.
- Add flour, salt, and olive oil. Mix and knead until dough is smooth and elastic, about 8–10 minutes. Cover and let rise for 1 hour.
- Meanwhile, prepare meat filling: sauté onion and garlic in olive oil until soft. Add ground meat and cook through. Stir in cumin, paprika, salt, pepper, tomato paste, and parsley. Let cool.
- Preheat oven to 400°F (200°C).
- Divide dough into 4–6 equal pieces. Roll each into an oval about 1/4 inch thick.
- Spoon meat or cheese filling down the center of each oval. Pinch the ends and twist the sides to form a boat shape.
- Brush dough edges with egg yolk and sprinkle with sesame or nigella seeds if desired.
- Bake for 15–18 minutes or until golden brown and cooked through.
- Brush edges with olive oil while still warm. Serve with chili paste or tomato sauce for dipping.
Notes
- Dough can be made ahead and refrigerated overnight for enhanced flavor.
- Swap lamb or beef with mushrooms and lentils for a vegetarian version.
- For crispier bottoms, preheat baking sheet in the oven before placing pide.
- Great for brunch, lunch, or served as party appetizers.
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
