Low Sodium Fataya
Discover the irresistible flavors of Low Sodium Fataya, a healthier spin on the beloved West African pastry that’s both heart-smart and incredibly delicious. Crafted with a homemade olive oil-based dough, these flaky, golden hand pies are filled with a savory blend of lean ground meat, vibrant veggies like grated carrot and sweet bell pepper, and bold spices including smoked paprika, cumin, and turmeric. With no added salt and a pop of brightness from fresh parsley and lemon juice, this low-sodium recipe prioritizes health without skimping on flavor. Perfect for snacking or entertaining, these crispy delights are pan-fried to perfection and pair wonderfully with a zesty dipping sauce or salad. Ready in just an hour, this recipe is a must-try for lovers of nutritious comfort food. Keywords: Low Sodium Fataya, healthy snacks, West African cuisine, low salt recipes, savory pastries.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cup olive oil
- 0.75 cup warm water
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 0.5 pound lean ground beef or turkey
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 0.5 medium red bell pepper, finely chopped
- 2 large garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 0.25 cup low sodium chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons no salt added tomato paste
- 0.25 cup olive oil (for frying)
Instructions
In a large bowl, combine the flour and 1/4 cup of olive oil. Gradually add warm water while stirring with a spatula until the dough begins to come together.
Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Cover the dough with a damp towel and let it rest while preparing the filling.
In a large skillet over medium heat, add the remaining olive oil. Sauté the onions, carrots, and bell pepper for about 5 minutes until softened.
Add the garlic and cook for another minute. Then, add the ground meat and cook until browned, breaking it apart with a spatula.
Stir in the tomato paste, low sodium chicken broth, and all spices including cumin, smoked paprika, turmeric, and black pepper. Cook for an additional 5 minutes, allowing the flavors to combine.
Remove the skillet from heat and stir in the fresh parsley and lemon juice. Allow the filling to cool for a few minutes.
Roll out the dough on a floured surface into a thin sheet. Using a cutter or a glass, cut out circles approximately 3-4 inches in diameter.
Place about 1 tablespoon of the filling into the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
Heat the olive oil for frying in a large skillet over medium-high heat. Fry the fatayas in batches, cooking for 2-3 minutes on each side until golden brown and crispy.
Drain the fried fatayas on paper towels to remove excess oil before serving.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 18.0 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 226 mg | 17% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
