Egg Fataa’ir: Turkish Pide Breakfast

In the mosaic of Moroccan cuisine, where eggs and bread are revered elements, there emerges a perfect creation – Egg Fataa’ir. It offers a satisfying union of eggs and bread, making it an ideal addition to your breakfast repertoire or a satisfying choice for Suhoor during the fasting month of Ramadan. Though not deeply rooted in Moroccan culinary tradition, Egg Fataa’ir (also spelt ‘Fatayer‘ is very popular in the Arab world as well as with anyone with Turkik influences, such as the Uzbeks, who will probably better know it as Pide.

Origins and Inspiration

Fataa’ir can be considered the Arabic cousin of the Turkish Style Pides. Both share a common ancestry, with Turkish culinary influence weaving its way through North Africa and the Arab world. The combination of flavours and culinary techniques in Fataa’ir provides honour and tribute to this shared heritage.

How to Make Authentic Fataa’ir Pastry

Authentic Fataa’ir pastry boasts a unique combination of ingredients that define its character. I have on a few occasions used a pizza-style dough for convenience, and it worked well, however, to capture the true essence of this Middle Eastern delight, consider the following dough ingredients:

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 1 cup warm water/milk
• 2 tablespoons olive oil

Instructions to make Fataa’ir Dough

1. In a bowl, combine the warm water or milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, sift the flour and salt together. Make a well in the centre and pour in the yeast mixture and olive oil.
3. Gradually incorporate the dry ingredients into the wet, kneading the dough until it forms a smooth and elastic ball.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
5. Once risen, punch down the dough and divide it into smaller portions, shaping them into balls. Allow them to rest for an additional 15-20 minutes.

Now that we have our authentic Fataa’ir pastry ready, let’s get on with the filling.

Egg Fataa’ir Filling:

• Eggs
• Salt and pepper to taste
• Chopped herbs (parsley or cilantro)
• Optional additions: pizza sauce, grated mozzarella cheese, salami, spinach, spiced minced meat mix, feta cheese, olives, or diced tomatoes.

Minced Meat Filling Ingredients:

• 1/2 cup (71g) onion, diced
• 3 garlic cloves
• 1 small (170g) tomato
• handful of parsley, coarsely chopped
• 1 green bell pepper
• 1 pound (454g) ground beef, 90% lean preferred
• 1 tablespoon Middle Eastern seven spices (or allspice)
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 teaspoon red pepper flakes or Harissa
• 1 teaspoon pomegranate molasses

Combine all the above-chopped ingredients and blend until it is like a paste and spread a thin layer on the dough.

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out each pastry ball into an oval or boat-like shape.
3. Roll up or fold the edges of the pastry inwards to create a well in the centre to carry the egg. Pinch the corners of the edges to keep it together.
4. Place all the boats onto an oven tray leaving a good enough space for the dough to expand when cooking. (you won’t be able to move them once you have cracked the egg)
5. If you are using pizza sauce, spread a thin layer onto the pastry.
6. Crack an egg into the centre of each oval, and season with salt and pepper.
7. Sprinkle with cheese if desired or chopped herbs and any additional toppings of your choice.
8. Bake in the preheated oven for about 15-20 minutes or until the dough is golden and the eggs are cooked to your liking.
9. Garnish with fresh herbs and serve immediately.

Fataa’ir invites you to enjoy the beautiful marriage of Arabic and Turkish influences, creating a breakfast dish that transcends borders. The fillings are versatile and even the size and shape. Whether enjoyed during a leisurely breakfast, a sustaining Suhoor option, a picnic or evening tea, Fataa’ir is enjoyed anytime, anywhere and is every family’s favourite.

Egg Fataa’ir Recipe

In the mosaic of Moroccan cuisine, where eggs and bread are revered elements, there emerges a perfect creation – Fataa'ir. It offers the adorable union of eggs and bread, making it an ideal addition to your breakfast repertoire or a satisfying choice for Suhoor during the fasting month of Ramadan. Though not deeply rooted in Moroccan culinary tradition, Fataa'ir (also spelt 'Fatayer' is very popular in the Arab world as well as with anyone with Turkik influences, such as the Uzbeks, who will probably better know it as Pide.

Servings 10

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Ingredients

• 700 g All purpose flour
• 1 tbsp Instant dry yeast (melted in the warm milk)
• 1 tbsp Salt to taste
• 1 tbsp Granulated sugar
• 3/4 cup Vegetable oil or olive oil (178ml)
• 2 cups Warm milk (474ml)

Tomato Sauce Ingredients

• 3 Fresh tomatoes peeled and grated or blended
• 2 tsp Tomato puree
• 1 tbsp tomato ketchup
• 1 tbsp Olive oil
• Salt to taste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 2 Garlic cloves (peeled & grated)
• Eggs
• Grated Mozorella or cheddar cheese
• Za'atar mix (optional)

Instructions

• Egg Fataa’ir – Arabic Style Pizza Breakfast

Fataa'ir Dough

• In a bowl, combine the warm water/milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
• In a large mixing bowl, sift the flour and salt together. Make a well in the centre and pour in the yeast mixture and oil.
• Gradually incorporate the dry ingredients into the wet, kneading the dough until it forms a smooth and elastic ball.
• Cover the bowl with a damp cloth or plastic bag and let the dough rise in a warm place for about 1 hr, or until it has doubled in size.
• Once risen, punch down the dough and divide it into smaller portions, shaping them into balls. Allow them to rest for an additional 15 minutes.

The Pizza Sauce

• Mix all the tomato sauce ingredients together to make a smooth medium consistency. It should be easy enough to spread onto the dough with a spoon and stay in place.

Putting it all together

• Preheat your oven to 400°F (200°C).
• Roll out each pastry ball into an oval or boat-like shape.
• Roll up or fold the edges of the pastry inwards to create a well in the centre to carry the egg. Pinch the corners of the edges to keep it together.
• Place all the boats onto an oven tray leaving a good enough space for the dough to expand when cooking. (you won’t be able to move them once you have cracked the egg)
• If you are using pizza sauce, spread a thin layer onto the pastry.
• Crack an egg into the centre of each oval, and season with salt and pepper.
• Sprinkle chopped herbs and any additional toppings of your choice.
• Bake in the preheated oven for about 15-20 minutes or until the dough is golden and the eggs are cooked to your liking.
• Garnish with fresh herbs and serve immediately.

Course: Breakfast

Cuisine: Arabic

Keyword: Arabic food, Arabic pizza, Bakery, Bread, cheese, dough, eggs, pide, turkish food, Turkish pizza