Make Joudie Kalla's Palestinian-style fatayer
These pomegranate-studded spiced lamb parcels take a bit of practice, but once you've got the hang of it they come together in minutes. You can thank us later.
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Oven
- Rolling pin
- Chef's knife
- Baking sheet
- Pastry brush
- Measuring spoon
- Kitchen scale
- Measuring cup
- Cutting board
- Refrigerator
- Parchment paper
- Cookie cutter
- Spoon
- Whisk
Ingredients
- 500g plain flour, plus extra for dusting
- 1 teaspoon sea salt
- 100g butter, softened
- 1 egg yolk, plus an extra yolk for brushing
- 150ml buttermilk
- 200ml water
- 1 tablespoon dried chilli flakes
- 1 tablespoon cumin seeds
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ teaspoons sea salt
- 1 garlic clove, finely chopped
- 1 onion, finely choppedÂ
- 1 tablespoon pomegranate molasses
- 400g lamb mince
- 1 pomegranate, seeded
- fresh flat-leaf parsley, to garnish
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