Fatiret al Djeij

Dough Ingredients:

- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 teaspoon salt

Chicken Filling:

- 1 cup cooked chicken, finely shredded
- 1 onion, finely chopped
- 2 tablespoons pine nuts, toasted
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

Dough Preparation:

1. In a small bowl, mix active dry yeast, sugar, and warm water. Allow it to sit for 5-10 minutes until frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center.

3. Pour the yeast mixture and olive oil into the well. Mix gradually until the dough comes together.

4. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.

Chicken Filling:

1. In a pan, sauté chopped onions in olive oil until translucent.

2. Add shredded chicken, ground cumin, ground coriander, paprika, salt, and pepper. Cook until the chicken is heated through and well-coated with the spices.

3. Stir in toasted pine nuts and fresh chopped parsley. Remove from heat and let the filling cool.

Assembly:

1. Preheat your oven to 200°C (400°F).

2. Punch down the risen dough and divide it into small portions.

3. Roll each portion into a thin circle on a floured surface.

4. Place a spoonful of the chicken filling in the center of each circle.

5. Fold the edges of the dough to create a triangle, pinching the edges to seal.

Baking:

1. Place the filled triangles on a baking sheet.

2. Bake in the preheated oven for 15-20 minutes or until the fatayer are golden brown.

3. Remove from the oven and let them cool for a few minutes.

4. Serve the Fatayer al Djeij warm and enjoy!

فطيرة الدجاج 

:مكونات العجينة