Spicy Turkey Feteer


 Select the items you need and print a shopping list.


4 cups all-purpose flour 2 cups warm water 1 Tsp. salt 


3 Tbsp. olive oil 4 cloves garlic, finely minced 1 medium onion, finely chopped 1 Tbsp. paprika 1 Tbsp. anise 2 tsp chili flakes 1 tsp salt 6 cups leftover Butterball turkey, shredded (mix of white and dark meat)1 Tbsp. tomato paste1 1/2 cups chicken stock 2 Tbsp. butter, cold 


  1. For dough, mix ingredients in stand mixer (using dough hook) for 12⁠–15 minutes to activate gluten.

  2. Divide dough into 4⁠–6 balls (depending on preferred size of feteers) and place on an oiled lined baking sheet. 

  3. Cover with plastic wrap and allow to rest for at least 1 hour, or up to overnight. 

  4. In a large skillet, heat olive oil over medium heat, then add garlic and onions. Cook, stirring regularly, for 3⁠–4 minutes until softened, then add the spices and turkey. Stir well and cook for an additional minute.

  5. Add tomato paste and stock. Bring to a boil, then reduce to simmer and allow to reduce for 5⁠–7 minutes. When the stock has almost fully reduced, turn off the heat then stir in the cold butter. Set aside and allow the mixture to cool completely. *

  6. When ready to assemble and cook the feteers, pre-heat your oven to 375˚F. For each portion, stretch out dough ball on work surface, pulling each edge outward until the dough is large and thin (almost translucent).

  7. Spread out about a cup of turkey mixture over the dough, enclosing it to form a rough pinwheel shape. Repeat process for each dough ball.

  8. Sear each feteer in an oiled cast-iron pan for 2⁠–3 minutes, then flip and cook for additional minute. Transfer to a parchment lined baking sheet and bake for 20⁠–25 minutes. Remove, cut into quarters and serve with tahini and hot sauce!

  9. *This mixture can be made in advance, or make large batch of filling and freeze in an air-tight container for up to 2 months.