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!
Jessica
I'm anxious to try this recipe as I am always looking for something new and fairly simple to make. After reading your review, I wonder if a nice puff pastry would work in place of the biscuit dough? I have a good naan recipe as well that I could try, but I do love puff pastry! I am from Scotland and we make a dish there called Steak Pie and a hand held version called Steak Bakes and both use a puff pastry to envelop the meat filling!! Thoughts? Thank you for your honest review!
Kendell
Hey Jessica. I think puff pastry would be an amazing vehicle for this recipe, however if you have a Naan recipe you love, I would use that, that would make these MUCH more like what they would be traditionally.
KV
I made this today after watching her episode on this. I don't have the recipe so I had to go by memory. I did use the canned biscuits (Grands Butter Flavor) but used a sharp cheddar and seasoned the meat with salt, pepper, garlic, and basil. I do think if I used a better dough, it would kick this up a notch. I think I will also spice the meat up a little next time but overall, it was a hit! I also made the salad but used red wine vinegar instead of a lemon. It was delicious!
Kendell
Hey there, the recipe is linked in this post if you would like it for later use. That said the biscuit was the one thing I had the hardest time with. Find a dough or biscuit that you like better and use that, it will make all the difference. And the red wine vinegar will make the salad much more enjoyable in the winter when the vegetables might not have quite as much flavor!
Sheri
It was a HUGE success in my family - my 18 year old son and 23 year old son - kept saying how great this is - I am sorry for those that didn't like it - but, from our family its 2 thumbs up - and will definitely be a new favorite in our home.
Kendell
So glad your family enjoyed it, Sheri! If it works for you that is great, I like it now that I have a different dough to use it with 🙂
Edye
None of mine busted open. Don't be afraid to stretch and pull the dough over the filling. If the dough isn't giving in, let it sit on the counter for 5 or 10 mins before working.
Kendell
Thanks, the way she described it in the book and the way she did it on the show was totally different, had I seen the show first I think I would have been more successful! I am glad yours didn't break open 🙂
Cathy
Hi. I actually made Jo’s Fatayer recipe today and I had no problem with the dough staying together while baking. I made sure I pinched the dough tightly and that helped a lot. My only issue was I thought the taste was a bit bland. Maybe a sharp cheese would be better?
Kendell
Good call Cathy, I know think I had too much flour on mine the first time I made them and they didn't stick together. I would also bump up the seasoning personally!
Chelsea
Thank you for sharing your review, unfortunately I read it just after I made the recipe for my family. This was my first time making one of her dishes, and it has left me hesitant to explore other recipes.. My children will eat almost anything that has bread and meat but I caught my husband quietly searching the fridge for anything he could slather on top to make this more appetizing. To the filling I added steak seasoning, minced garlic clove, garlic salt, Monterey Jack Cheese, and to a few, sautéed jalapeños. Despite the great tasting filling nothing surpassed the suspicious aftertaste left from consuming the canned biscuits. Slightly embarrassed that I spent over an hour preparing what my child referred to as a "hot pocket", I’m thankful I was able to add ritz crackers, peppers and egg and fry the remaining mixture into a more appetizing, untamed meat patty that everyone enjoyed.
Also, to add I did not attempt the triangle fold, by the time I was done rolling the biscuits I was
anxious to finish so I folded those bad boys in half over the filling and gave the edges a good seal with my fork. I commend Jo for sharing a short cut as it inspired me to make the dish and I’m even more encouraged to reattempt this with a few changes to include a dough made from scratch. The salad was spectacular, my daughters and even my son had seconds and thirds! I still love Jo, and will be reading reviews before attempting further recipes, thank you for posting.
Kendell
Chelsea, I am so sorry to hear that your family didn't care for these. It does sound like you did some quick thinking and make lemonade out of it though. For me, it was all about the breading not having a compatible flavor, and the lingering aftertaste was just, blah! But I just made the recipe with the dough that I mention in the review, and it was AMAZING! Cosette's recipe has convinced me to try these again and again, and hopefully, I can make her version soon which will be more traditional!
Pam
How can you truly review someone else’s recipe when you don’t use some of the same ingredients i.e. velveeta cheese
Kendell
WOW, Pam! Glad to see your comment on a recipe that I did follow to the T and still hated! I can review them because I am a trained Chef, unlike the author and I know what swaps to make if I want to choose to eat unprocessed foods and still enjoy the creator's recipe. Thanks for stopping by though 🙂
Deborah
My husband and I just watched the episode of Magnolia Table with this recipe (1/3/21) and he’s dying for me to make it. I don’t have her cookbook (yet) so of course I hopped online to see if someone posted it.
I read your review and appreciate your suggestions. I make a mean biscuit dough so I’ll probably use it instead of the Pillsbury.
I’ll be getting the rest of the ingredients in my next grocery order Wednesday, and I will come back here and let you know how it went!
Kendell
Deborah, I hope you enjoy it! I am working on a better dough to use, but your biscuits will probably work much better! The filling is delicious, and you will love that. Be sure to make the salad too, it is amazing!
Tricia
HA! This was a family keeper for us. One of the rare meals that all 5 liked. However, it made way too much in my opinion. The kids had been begging for it again, so we just made it this week. I cut the recipe in half so we wouldn't have 24 meat pockets - who needs that many? I agree that they do bust open some. However, this second time I left the biscuits out way longer ahead of time and they were more workable and most of them stayed closed. So far we have loved almost everything in that cookbook which is rare. And her directions and ingredients seem relatively easy. The kids actually told my husband to get me the second cookbook for Mother's Day bc they think the first one has been a success!
Kendell
Hey Tricia, I am so glad y'all liked it! For me and a few others I have corresponded with, there is just something about the flavor of those biscuits that just turned me off. I would maybe make fresh biscuits or a naan dough from scratch and I am sure I would love them, but the refrigerator biscuits just didn't do it for me.
Susan
Am glad I saw this because I bought all the ingredients and am making it today, I will leave my biscuit dough out longer - we’ll, maybe we will enjoy it, I will enjoy making it, the Lebanese salad I make constantly, I imagine Wichita is like, where are all the English Cucumbers.? It is a very hot and humid summer here so am enjoying the cold and refreshing Salad
Laura
I found your blog by looking for reviews of this recipe to see if I was crazy! I love Jo, but did NOT like this recipe, sadly! All the same reasons as you, especially the taste of the biscuit dough with the filling. I tried dipping in both ketchup and tzatziki, thinking surely something would make it better, but it didn't really work. My toddlers didn't eat it either, though I thought it would be a sure win. Bummer!!
Kendell
Hey Laura, I too was very excited for this one, I do believe with a better vehicle for the crust it cold be great, although I would spice up the filling a little more too. I have yet to do any research on traditional Fatayar, nonetheless the dough must be improved.
Thanks so much for reading, please follow, I hope to have the book completed by the end of the year with all reviews published by the end of January 🙂