Spicy turkey feteer

Directions

Feteer dough

1. Combine the flour, water, and salt in a stand mixer using the dough hook attachment. Knead the dough on a medium speed for 12 to 15 minutes. The dough should form a ball and clean the sides of the mixing bowl, meaning that the gluten has been activated and the dough is strong.

2. Grease a baking sheet with 1/4 cup of the olive oil. Divide the dough into 4 or 6 balls (depending on which recipe you are using it for) and place on the oiled sheet.

3. Top the dough balls with the remaining 1/4 cup of olive oil. Cover and allow to rest at least 1 hour, but preferably over-night in the fridge.

Spicy turkey feteer 

1. Make your feteer dough and allow to rest. This can be done the day before, as the dough is much easier to work with after it rests in the fridge overnight.

2. Make the turkey filling by heating 3 tablespoons of the olive oil in a large frying pan over medium-low heat. Add the onion and garlic, stirring regularly for 5 to 6 minutes. Then add the turkey and increase the heat to medium-high. Cook for another minute, stirring so that all of the ground meat can break up and begin to cook. Add the fennel, smoked paprika, chili flakes, and salt and cook for another 1 to 2 minutes, still stirring regularly. Add the tomato paste and cook for an additional minute, followed by the stock. Bring to a boil and then reduce to a simmer and cook for 5 to 6 minutes. Break up all of the meat and allow the liquid to cook away. Finish by turning off the heat and swirling in the cold butter.

3. Transfer the meat mixture to a food processor and blitz a few times. You’re not trying to make a meat puree; you’re just making the consistency of the whole mixture easier to spread on the feteer dough. Transfer the mixture to a bowl, and whisk in the remaining olive oil.

4. To assemble, flatten out a ball of the feteer dough by gently pressing it against your work surface, as if you’re carefully flattening out a ball of pizza dough. With your fingers, coax the dough from the edges to become thinner and thinner. You should be left with a wide, thin circular piece of dough.

5. Remix the turkey and oil mixture if need be, then spread a quarter of the mixture in the centre of the dough with a spatula. Fold one side into the middle of the dough, then repeat in a circular motion until all of the sides have reached the centre. The dough will form a wheel shape, enclosing the meat filling.

6. Preheat the oven to 375°F and line a baking sheet with parchment paper. In a cast-iron skillet, heat 1 tablespoon of the butter with 1 teaspoon of the olive oil over medium heat. Add the feteer, folded side up and cook for 3 minutes, until the bottom is nicely browned. Flip and cook for another minute or so, then transfer to the baking sheet. Repeat with the remaining feteers, adding more butter and oil as needed. Transfer the sheet pan of feteers to the oven and bake for 25 minutes. Remove, cut into quarters, and enjoy!

Note: If you don’t have a cast-iron skillet, you can cook the feteers at a higher temperature (425°F) for the same 25 minutes, also with delicious results.