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Fataya: recipe illustration
Appetizers & nibbles

Fataya

Fried pastry turnovers filled with spiced minced meat, onions and hard-boiled eggs. A very popular street snack, crispy on the outside and juicy inside.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

537 kcal per serving

Protein
28.2 g
Carbohydrates
47.9 g
of which sugars
5 g
Fat
24.5 g
Fiber
4.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make the dough by mixing the flour, salt, oil and lukewarm water until soft, then let it rest for 20 minutes.
  2. Cook the sliced onions and garlic in oil for 5 minutes.
  3. Add the minced meat and brown it for 5 to 7 minutes, breaking it up.
  4. Add the chopped tomatoes and spices, then simmer for 10 minutes until the filling is dry.
  5. Let it cool, then stir in the roughly crushed hard-boiled eggs.
  6. Roll out the dough, cut out discs, fill them, then close them into turnovers, sealing the edges well.
  7. Fry in hot oil at about 170 °C, 3 to 4 minutes per side, until nicely golden.
  8. Drain on kitchen paper and serve hot with lime.

Variations and tips

Baked version. Brush the fatayas with beaten egg and bake for 20 to 25 minutes at 200 °C.

Chicken version. Replace the minced meat with sliced chicken, cooked in a pan.

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Original Ecomely recipe.