This "Jo's Fatayar" was the first recipe that I made from Joanna Gaines Magnolia Table Cookbook that while cooking I said I will never make again! And mind you - there were only 3-4 recipes I didn't care for, the other 150 recipes I would all make again!
Thoughts...
Each recipe that Jo has shared in the book and that I have made so far, with the exception of one other (the Savory Ham and Cheese Bread Pudding), and this one, I would make again. Jo's Fatayar is just WAY more work than it is worth. I spent all the time rolling out biscuit dough and scooping the meat and potato mixture just to have them bust open the minute that I put them in the oven.
P.S. Update 1/3/2021 - The way she explains to fold these in the book was in NO WAY the way she showed to fold them in the first episode of her new cooking show Magnolia Table with Joanna Gaines. The way she does it on the show makes so much more sense, go watch and make them that way!
The reaction...
Let's start at the beginning, I was really excited to make Jo's Fatayar when I read it. Something just a little different and I love middle eastern food. We have a great restaurant in Fort Worth that I frequent with my family and the food is always spot on, and there is always something new to try.
I was really interested to read that potatoes when added to the filling were just going to be left wet and soggy, I feel like even crisping them a little bit would have helped to save this dish. There just wasn't enough flavor, I feel it needed some traditional Za'atar, Chinese five-spice, or Ras el Hanout to really make it something to talk about.
The review...
So you make the filling, then, the thing that I was most concerned with when reading the recipe, you use refrigerator biscuits to make the crusts. I made sure to spend the extra money and get the genuine Pillsbury biscuits that it called for.
The recipe calls for you to roll out the biscuits and put a spoonful of filling in the middle and then pinch the sides together to form a triangle. So I rolled all my biscuits out, filled them, and perfectly arranged them on my baking sheets. I thought it was doing good.
Until they went in the oven! Every single one of them popped open when they began to bake!!! I promptly pulled them out and tried to pinch them back together. A handful of them made it out of the oven looking like they should, the rest opened again while baking. WOMP WOMP!!!
I just don't know why you would want to spend all that time working them into this shape if they will just pop open when you cook them. I really don't think this could be avoided at any rate. You will always get some that will open.
UPDATE: I am told by a fellow blogger Cosette Posko, who is of Lebanese descent, that all fatayar are typically folded to be completely closed. So if you make these take that into account. Don't spend the time on the style of them as Joanna suggests, wrap those babies UP!
I 100% think it needs a different type of bread as the vehicle, a good naan or a simple pie crust and I would be on board with Jo's Fatayar, the filling is super tasty!
For a much more traditional take on this recipe and for a MUCH better dough to use take a look at this recipe from Cosette's Kitchen. Use her dough recipe that she links in the recipe, you won't regret it!
The TIPS...
IF, and only IF I make this recipe again I would make them more like empanadas instead of spending all this time making triangles.
I also really disliked the flavor of the biscuit with this filling. I don't use many processed foods in my kitchen anymore so I don't know if it was a preservative flavor that was coming through or if the flavors just didn't meld, but my family and I just couldn't get on board with this one.
For a much more traditional take on this recipe and for a MUCH better dough to use take a look at this recipe from Cosette's Kitchen. Use her dough recipe that she links in the recipe, you won't regret it!
Ok, I will stop ranting now, I did love the Lebanese Salad, I would eat that all day long, but that's it from this one, unfortunately.
I'd love to know if you have made this and what you thought of it. Leave me a comment below and let me know. I think it could be great if you used a different dough, clearly, the Pillsbury biscuits are not authentic.
Until next time, happy cooking!
Kendell
If you watched Joanna makes this recipe on Season 1, Episode 1 of her new cooking show 'Magnolia Table with Joanna Gaines' you can get the recipe by CLICKING HERE, she shared it on her blog so you can make it at home!
Read my other reviews of Episode 1 here...
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Zizi
I just watched the episode today. And as a Lebanese and Palestinian woman who grew up on authentic Lebanese cuisine, I cannot for the life of me recommend the recipe. It appears to be a fusion of Texas cooking. Spices such as seven spices, that are a staple to the mixture, which includes ground beef, onions, and pine nuts, are missing. We do not use cheddar cheese in any of our meals. This was a misrepresentation of Fatayer.
Kendell
Thanks for your input Zizi. And while Jo does give the disclaimer that this is not traditional and is her Americanized version, I think overall the use of the canned biscuit is what turned me off from it most. But thanks for your notes on how to make it more traditional.
Zizi
Thanks for the reply. Yeah, most versions of fatayer utilize a simple dough without a great deal of butter/fat in them - I think even a frozen pre-made bread dough would have worked better if prep time was key in this recipe. There are definitely a lot more traditional recipes out there. My particular favorites are the spinach fatayer. If you love Greek Spanakopita, this is another option.
Paula
I made these today and they were perfect! I added a small can of diced jalapeños, some paprika, minced garlic, soy sauce and a few tablespoons of melted butter. I used an egg wash to seal the triangles and also on the outside. Came out golden brown! Served them with a whiskey glaze (like TGI Friday’s) and we loved them. Will definitely make again.
Kendell
Haha, lol. So what you are saying Paula is that you really completely changed the recipe and you like it. As long as it made you a good edible dinner I guess that's good, but your changes completely derailed the dish from its roots. Thanks for your comment though 🙂
Kelli Garner
Same experience with the biscuits busting open. I peeked about ten minutes into the cooking time and noticed I had several small pizzas baking. I tried to salvage them with a fork by reclosing them but they just ended up looking terrible. The flavor of the biscuits was just not jiving with the filling either, and they were so dry and bland.
I grew up with a similar dish my mother made out of Bisquick biscuit dough and ground beef. She made it in a large rectangle and we called it "meat roll". She would slice it and top it with cream of mushroom soup. I was hoping these would be something similar. Sadly, I will not make this again. 🙁
Marianne
I have made these with both my own homemade biscuits dough and with the canned biscuits and had no issues with them popping open. They are a huge hit in our family. I love that they make a lot. Gives us snacks for the whole week.
Kendell
I am so glad to hear that you had no issues making them. I enjoy them more now that I have found a better replacement for the biscuit!
Jen
After seeing this recipe on the show, I really wanted to try it - a sucker for meat and bread! I had a puff pastry sheet in the freezer that I needed to use up, so I attempted this recipe with that. Then, because I had so much filling left over, I whipped up a batch of biscuits. I have to say, the puff pastry dough was WAY better than the biscuit dough. Maybe because I ate them side-by-side, but puff pastry won hands down... so buttery and light compared to the dry biscuits. I'll make these again, but only with puff pastry. Just wanted to comment in case you try again!
Kendell
Good to know, thanks for sharing! I might try it soon.