Anita’s Best Potato-Awarma Fatayer (Lebanese Potato Pie)

Ingredients For the Dough

2 cups bread flour

1 Tablespoon dry active yeast or (use 1/2 cup of my “starter” recipe)

1/2 teaspoon sugar

1/2 cup warm water

3 Tablespoon olive oil

Preparation1. Use a small container, add warm water and sugar to the active yeast. Wait 10 to 15 minutes to bubble up.

2. In a large bowl, combine bread flour and dissolved yeast. Add olive oil and salt. Knead the dough until well combined over a slightly floured surface. Shape dough into 3 inches balls. Place over a floured tray and cover with a towel until double in size. Set aside.

Ingredients for the Potatoes and Awarma Filling

4 large Russet potatoes, peeled, cubed and cooked

1 onion, small diced

4 Tablespoons butter, melted + 1 Tbsp.(ghee butter used)

1 pound lean ground beef

1 teaspoon sumac, ground

1/2 teaspoon cumin, ground

1/4 teaspoon salt

1/2 teaspoon pepper

2 Tablespoon fresh lemon juice

Preparation

1. Boil potatoes in a large pot with water until fork tender. Cut into little squares. Set aside.
2. Use a large skillet at medium-high heat and place melted butter (can also use ghee butter-clarified butter for more deep flavor). Incorporate ground meat, seasoned with salt and pepper. Keep stirring until meat is cook through completely. Let it cool. Remove Awarma from the skillet and set aside. You can keep Awarma in a glass jar container making sure that meat is all cover with melted butter in a cool place, or fridge.
3. Use same large skillet. Sate onions in one tablespoon of butter until transparent. Return cooked potatoes into the skillet, add half of the awarma over. Add lemon juice. Stir to combine. Season with sumac and ground cumin. Toss all ingredients and let it cool. Set aside.

Making Potato-Awarma Fatayer (Potato Pie)

Awarma (bits of fat preserved) is usually made from the lamb or sheep tailed fat minced or diced. In this recipe I used ground beef. Can be store in your freezer or fridge in a sanitized glass jar. It last for months..

1. Preheat oven to 375 grades Fahrenheit.
2. Flatten dough balls using the palm of your hand or rolling rod over a dry surface into a rectangle shape. Take 2 Tablespoon of the potato-awarma filling and place it into the center. Use your fingers and pinch sides of dough into the rectangle making sure no corners are left open.
3. Brush a baking sheet with vegetable oil and place fatayer on sheet.
4. Bake Fatayer in the middle rack of the oven for 25 to 30 minutes or until golden brown. Enjoy warm or at room temperature next to fresh produce.