Fatayer kishk or mana’eesh b kishk are very popular in Lebanon and prepared in various ways. They are consumed usually over breakfast. The recipe we are sharing here is a healthy one from Ras Beirut, and rich in fibers.
Total Servings: 5 dozens
Ingredients:
Filling
500 g of cow’s milk kishk
5 cups of vegetable oil
2 tbsp. of tomato paste
100 g of onions, grated
2 tbsp. of sesame seeds, roasted
1 tbsp. of pomegranate paste
Dough
700g of brown whole wheat flour
300g of bran flour
3 tbsp. of vegetable oil
1 pinch of salt
1 pinch of sugar
2 cups of water
Preparation Steps:
- In a bowl, mix all filling ingredients and set aside
- In another bowl, mix the dough ingredients and let it rest
- After 15 minutes, divide the dough into small balls
- Pat the small balls into round shaped pieces of 3 mm thickness
- Put one tbsp. of filling on the dough
- Press both ends of the dough and stretch to form a boat shaped turnover
- Press the edges to make sure they stick together
- Preheat the oven at 240˚C. (fire should be from the bottom side)
- Place the turnovers on an oven pan covered with parchment paper, sprinkle them with bran flour and leave to rest for 15 minutes prior to inserting the pan in the oven
- Bake for 15 minutes or until the bottom of the pastries turn golden in color.
