Sunday, March 6, 2011
A Fatayer is a delicious middle eastern triangular shaped sandwich that is usually filled with either beef or spinach. It's essentially the great, great, great grandfather to the hot pocket. Growing up in Cape Breton they were very common in every household over the holidays. I learned how to make these from the master and someday will definitely do a post on how to make faytayers.
I got the idea for breakfast faytayers from watching "French Food at Home" on the Food Network. Laura Calder originally did this with canned tuna. She kept her recipe very simple. I do like tuna, but not for breakfast, so I took her idea and put my spin on it.
This is basically an omelet wrapped in puff pastry, folded in a triangle.
You will need: puff pastry, eggs, cheese, and whatever meat and vegetables you like to put in an omelet.
In a bowl, mix together in equal parts everything you like that your omelet. I put in ham, mushrooms, green peppers, onions, and cheese. The cheese is important. I strongly suggest you use it. It kind of acts like glue.
Roll out some puff pastry on a floured surface. You are looking to make a circle with about an 8 inch diameter. Make sure you rub some flour on your rolling pin too, so the pastry won't stick to it.
Put the omelet mix in the middle of the puff pastry circle and make a well.
Crack an egg into the well and season with salt and pepper.