Lamb Fatayer

Name: Lamb Fatayer
Yield: Serves 12 (Makes 24 fatayer)
Ingredients: 3 cups (16½ ounces), bread flour; 2 teaspoons, sugar; ½ teaspoon, instant or rapid-rise yeast; 1⅓ cups, ice water; 1 tablespoon, extra-virgin olive oil; 1½ teaspoons, table salt; 3 tablespoons, extra-virgin olive oil, divided; 1 pound, ground lamb; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 teaspoon, table salt; ¼ teaspoon, ground cinnamon; ¼ teaspoon, ground nutmeg; ¼ teaspoon, pepper; ⅛ teaspoon, cayenne pepper; ⅓ cup, pine nuts, toasted; 2 tablespoons, tahini; 1 tablespoon, pomegranate molasses

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By Sarah Ewald

Main Courses

Lamb

Savory Pies & Tarts

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES12 (Makes 24 fatayer)

TIME1½ hours, plus 26½ hours chilling, resting, and cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

These individual little pockets can be filled with a wide assortment of greens, meat, or labneh, and they're often served on a meze platter or as a light meal at any time of day. Regardless of when or where they are eaten, fatayer are a bit...

This is a members' feature.