We tested out one of the recipes from Joanna Gaines new cooking show The Magnolia Table and it was a hit. Amanda's kids gave her "Fatayer" it an 11 out of 10. It's perfect for The Super Bowl!
I was hooked with the first episode! Her knew show is "very Joanna". It's fun and down to earth. I love it when a cooking show makes recipes simple and easy. This is a family recipe that she makes for her Dad. It's beef, cheese, onions, and hash browns wrapped in a biscuit! HELLO HEAVEN! I made it for Sunday Dinner and my son proclaimed it an "11 out of 10". He ranks all of my cooking, since everything is a competition to 12 year old boys.
It's perfect for the Super Bowl because it's not just your normal pizza or sub, and it's like finger food with a fun name. Fatayer is A Lebanese dish pronounced kind of like "fat tire" ha! It's Fa-TYE-er. Plus the recipe makes A TON. It was even fun to make. You get to pound biscuits and wrap them up like it's a delicious little gift. That picture is from my creation, Joanna's looks obviously better, but hey it was my first try! She's been making this recipe for life! You could even substitute beef for ground sausage and have it for breakfast!
1 tablespoon extra virgin olive oil
1/4 cup minced white onion
2 pounds ground beef (80% lean)
2 cups thawed frozen shredded hash browns
2 cups bagged grated Cheddar cheese
(about 8 ounces)
1 teaspoon Kosher salt
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper, plus
more as needed
Three 16.3-ounce cans refrigerated Pillsbury
Grands! Southern Homestyle Original
All-purpose flour, for the work surface
4 tablespoons (½ stick) salted butter,
2 teaspoons dried parsley flakes
to make the fatayar
3. In a large sauté pan, heat the oil over
medium-high heat. Add the onion and
cook, stirring often, until softened,
about 3 minutes. Add the beef and
cook, stirring often to break up the
meat, until no longer pink, about 6
minutes. Pour off any standing liquid.
Stir in the hash browns, Cheddar, 2
teaspoons salt, and the pepper. Stir
until well combined. Taste and adjust
the seasoning. Set aside.
4. Open the cans of biscuits and
separate the dough into individual
biscuits (24 total). Dust a work surface
with some flour. Roll out each biscuit to
a roughly 5½-inch round.
5. Working with one round at a time,
place about ¼ cup meat filling in the
middle, leaving a roughly ½-inch
border all around. Bring the sides of
the dough up in three parts and pinch
together the three seams from the base
up to the top center so that the package
forms a triangle. It is fine if the meat
peeks through at the top.
6. Continue to fill and pinch all the
biscuit rounds, arranging the pies on
the prepared baking sheets as you form
them and placing them close together
so that they all fit.
7. Brush the tops with the melted
butter and sprinkle a little kosher salt
on the top
8. Bake until golden, about 30 minutes,
switching racks and rotating the pans
halfway through baking so that the pies
9. Garnish the salad with parsley flakes
and serve the fatayar hot with the salad.
10. Store leftover fatayar and salad in
separate covered containers in the
refrigerator for up to 3 days.
Makes 24 fatayar; 8 to 10 serving