Syrian Egg and Tomato Pies (Fatayar Bayd wa Banadoora)

Syrian Egg and Tomato Pies (Fatayar Bayd wa Banadoora) Ingredients

4 tablespoons olive oil	4 tablespoons green olives - chopped
2 large onions - chopped fine	1 teaspoon dried basil
3 cloves garlic - crushed	1/8 teaspoon cayenne
2 tablespoons fresh cilantro - finely chopped f	1/2 teaspoon Salt - to taste
2 pounds Tomatoes (about 6 medium) chopped	1 batch basic dough for savory pies See recipe # 161051
5 large eggs - beaten	1 tablespoon Olive oil - as needed

Instructions for Syrian Egg and Tomato Pies (Fatayar Bayd wa Banadoora)

Prepare dough and set it to rise.
Make filling: heat oil in a frying pan and saut onions, garlic, and cilantro over medium heat for 5 minutes. Stir in tomatoes and continue to saut for another 8 - 10 minutes; then stir in remaining ingredients except dough and extra olive oil. Stir fry until eggs begin to set; then remove from heat and allow to cool. Divide into 16 parts.

When dough has doubled in bulk, form into 16 balls and place on a floured tray. Cover with a damp cloth and set in warm place for 30 - 60 minutes until balls have doubled in size.
Roll balls into 5 to 6 inch rounds on a lightly floured surface; then place a portion of filling in the middle of each round. Fold dough to enclose filling in one of two ways: fold in half to create a half-moon shape or lift sides to meet in the middle, dividing the round into thirds and creating a triangle. In either case, fold and pinch edges of dough firmly. Continue until all balls are folded.

Place on greased baking trays; then bake in an oven preheated to 400F for 20 minutes or until pies turn golden brown. Remove from oven; then brush with olive oil and serve warm.

Note - if using green olives with pimentos, include pimento. Suggest pouring into a 9x13 cake tin to cool faster. Also, it is easier to cut the mixture into 16 equal parts in such a pan. Delicious served with yogurt sauce.

Makes 16 pies

Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa
by Habeeb Salloum

Each serving (app 3/4 cup) of filling contains an estimated:
Cals: 76, FatCals: 4, TotFat: 5g
SatFat: 1g, PolyFat: 1g, MonoFat: 3g
Chol: 0mg, Na: 251mg, K: 217mg
TotCarbs: 7g, Fiber: 1g, Sugars: 3g
NetCarbs: 6g, Protein: 3g

With crust and filling each pie contains an estimated:
Cals: 177, FatCals: 66, TotFat: 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 4g
Chol: 5mg, Na: 344mg, K: 265mg
TotCarbs: 23g, Fiber: 2g, Sugars: 4g
NetCarbs: 21g, Protein: 6g


Main Ingredient: TomatoesCuisine: Middle Eastern

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Ingredient Insight - look inside this recipe