Enoki Mushroom Fatayer: A Fusion of Flavors in Every Bite

In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.

Gradually add warm water while kneading the mixture until a soft, elastic dough forms.

Add olive oil and knead for an additional 5 minutes until the dough is smooth.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1–2 hours, or until it doubles in size.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped onion and cook until soft and translucent, about 5 minutes.

Stir in the minced garlic, ground cumin, paprika, and coriander, cooking for an additional minute to release the spices’ aroma.

Add the Enoki mushrooms, tossing gently to coat them in the spices. Cook for 2–3 minutes until the mushrooms are tender.

Season with salt and pepper to taste, then set the filling aside to cool.

Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.

Punch down the dough and divide it into small balls, roughly the size of a golf ball.

Roll out each ball into a thin circle on a lightly floured surface.

Spoon a small amount of the mushroom filling onto the center of each circle.

Fold the dough into a triangular shape by pinching the edges together, leaving a small opening at the top to reveal the filling.

Place the fatayer on the prepared baking sheet and brush the tops lightly with olive oil.

Bake in the preheated oven for 15–20 minutes, or until the fatayer are golden brown and crispy on the edges.

Remove from the oven and allow to cool slightly before serving.