Empanadas Arabes
By Asado Argentina on Feb 2, 2008 in Non-Asado
Arab empanadas, also known as fatay in Argentina. (Origins? Yes I know about sambusac) These flavorful treats hardly resemble their more famous half-moon shaped cousins, nor do they receive even a fraction of exposure. Quite a few pizza joints in Tierra Del Fuego bake them up but one place in particular, Expo Pizza in Rio Grande, does them really well (pictured). Although, they were much better (less bready) years ago when I first visited. Hopefully someone can chip in on where the good ones can be found elsewhere in Argentina. I do remember a few shawarma stands had them for sale in Buenos Aires but those always tasted as if they were made a week before.
I haven’t been too pleased with many of the recipes out there, so I’m trying to perfect one that at least equals or improves upon my local favorite. Will post when I do. Basically what you do is mix ground beef with minced onions, red bell peppers, and tomatoes. Then add salt, pepper, cumin. Finally, the key ingredient, freshly squeezed lemon juice. You let that sit for an hour or two in the fridge–some say for half a day or overnight, then you have a sort of beef ceviche that you wrap up in basic bread/pizza dough; triangular-shaped as pictured. Cook in the oven for about the same time and temp as pizza.
me puede mandar la receta de las empanadas arabes en espa?ol, gracias.
graciela | Feb 4, 2008 | Reply
Hola Graciela,
http://www.karlosnet.com/Karlos/tureceta.php?c=13752
http://www.cerveceroscaseros.com.ar/receempan.htm
Asado Argentina | Feb 4, 2008 | Reply
There’s some great ones to be had around around Scalabrini Ortiz and Cordoba in BA in the middle eastern delis. They use Arabian flatbread for the dough – my favourite is at the deli on the corner of Malabia and Cabrera, which is a great place to go for take away lunch on Saturdays – as long as you can stand the half hour wait for falafels or shawarma
Elena | Jun 19, 2008 | Reply
Thanks for the tip Elena! I’ll try to stop by there next time I’m up in BA.
Asado Argentina | Jun 20, 2008 | Reply
Empanadas árabes are much more spreaded in the city of Córdoba, in the center of the country. If you ever go there you will find them all over the place. I suggest you try the ones at “Don Afif”.
Leonardo | Sep 27, 2008 | Reply
Thanks for the info Leonardo!
Asado Argentina | Sep 29, 2008 | Reply
I’ve tried the ones from cordoba and they are good but if you want really good ones go to one of the smaller cities like rafaela
Stephen | Mar 11, 2009 | Reply
emapanadas cordobeses son lo mejor, tienen que probarlo porque tienen un gusto distinto. no se puede conseguir en ningun lugar jamas. empanadas criollas hechas en cordoba tambien son lo puro numero uno.
mike r | Mar 31, 2009 | Reply
About every deli and convenience store has Arab empanadas in Cordoba City.
I heard some local Armenians, from Cordoba, claimed them as theirs.
Guille | May 31, 2009 | Reply
I’m so happy I’m making empanadas today for my housemates in London and looking for a good recipe to refresh my memory…
My dad is from Cordoba and he also says that the Armenians brought the Empanadas Arabes to Argentina. Sambousek are a smaller Lebanese version, and the meat is not so tasty, and Fatay, as far as I know, is stuffed with spinach, and not meat, but I could be wrong… I just know that I love empanadas arabes!
Fabricio | Nov 22, 2009 | Reply
i’m from cordoba and living in israel for 30 years, 20 of them without finding empanadas arabes. you can’t find them in restaurants or fast food places, unlike sambousak, falafel or bourekas, i was invited by an arab family in haifa, and the surprise was great when i sow those empanadas after 20 years, i believed that “arab” was just a name for an exlusive cordobese invention. but no, they are real and arabic and taste the same as they taste at “la chacha” 30 years ago
juan | Jan 23, 2010 | Reply
I use pre-made “la saltena” dough. Bien Sequitas are good for the oven, because they’re not as doughy/crusty.
I marinade ground turkey for a couple of days with lemon juice. Then I add chopped onion, red bell pepper, serrano chiles (if you want them spicy), and garlic salt (all to taste).
Fold and squeeze them into the dough, and bake them at 350 for 30 minutes or so. You can brush them with egg whites before baking if desired. Serve them with lemon wedges to squeeze inside the hole in the middle.
Catmaru | Mar 15, 2011 | Reply
I went to argentina for vacation and my mother in law taught me her recipe it is so good.
3 LEMONS
HAMBURGER MEAT
ONIONS
GARLIC
SALT
PAPRIKA
TOMATOES
EMPANADA SHELLS
1 EGG
SQUEEZE THE LEMONS IN THE MEAT MIX WITH YOUR HAND LET SIT OVER NIGHT IN THE FRIDGE THEN CUT GARLIC ONIONS SALT PAPRIKA AND TOMATOES ALL CUT VERY SMALL YOU DONT WANT TO EAT CHUNKS OF ANYTHING HAVE THE OVEN PRE HEATING AT 350 SPOON THE MEAT MIX INTO EACH EMP USE A BRUSH TO BRUSH UNCOOKED EGG AROUND THE INSIDE OF SHELL CLOSE AS A TRIANGLE BAKE FOR 30 MIN THEN EAT
amy | Apr 7, 2012 | Reply