Chickpea turnovers or fatayer b hommous are an appetizer commonly prepared in the Shouf region, one of the many pastries this region is known for. The pastry filling usually contains “kawarma” or lamb meat preserved in fat; however, for a lighter version, “kawarma” can be substituted with pan-browned ground beef.
Total servings: 10
Preparation time: 2 hours
Ingredients
Dough:
5 cups of flour
1 tbsp. of yeast
2 cups of water
Filling:
1 cup of pounded chickpeas
2 onions, finely chopped
3 tbsp. of kawarma
1 pinch of salt
1 pinch of pepper
Preparation:
Dough:
- In a bowl, mix the dough ingredients
- Keep aside to ferment for 1 hour
Filling:
- While the dough is resting, fry the onions with the kawarma for 1 minute, then add the pounded chickpeas, salt and pepper and turn over until they are cooked
- Pat the dough thin using a rolling- pin. Cut into circles using a cup
- Inside each circle place 1 spoon of the stuffing and close it by bringing the 2 ends together, in a half-moon shape
- Press the ends together with your fingers to close them tight
- Preheat the oven to 240˚C, with the fire from the bottom side
- Place the turnovers on an oven pan covered with parchment paper
- Bake for 15 minutes or until the bottom of the pastries turn golden in color
- Serve hot
