Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. After many attempts at taking the thrown from mom, she came over one morning and said, Skeeyee, I can’t beat your chicken. Then there’d be no flavor. Good job, Rich. I was using a damn silpat!! We just finished off some Spinach Pies…as we r leaving for Marco next week…..anxious for the book. time and see the difference for myself……since I wasn’t on the tasting menu for these awesome ones u r standing in front of…hahahaha! Dorothy’s pie crust was always made with Farmer Peet (and only Farmer Peet) lard. My sitto and mother would usually just dice the lamb. So cute! These little Lebanese spinach pies–or fatayar–are a beloved Lebanese treat. He should go for it! It’s wonderful! I know right?? Thank you! The flavor, out of this galaxy. So delicious!!! Brush the top with melted butter before putting in oven. Some day I have to get over my fear of making them and just do it! Our family has many stories about mom’s cooking. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. My mom tasted them and took her time chewing, as Abowds do. Thank you. I used 90/10 ground beef. We are a good combo in the kitchen, that’s for sure!!! I have found other doughs used for breads and etc. Her Grape leaf rolls(so different from the Greek ones) were heavenly. The first time I had a fatayar where the meat was cooked first, I didn’t spit it out but I didn’t want to eat it.lol. I know – he is pretty much the opposite of me!! I am Irish Catholic gal (originally from MI!) I can’t wait to see you soon! Can I prepare the pies earlier in the day, put them in the refrigerator and bake later in the evening? Of course the spelling of these foods gets transliterated differently across the board…it’s all good. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding the remaining 3/4 cup water slowly. Oh my God I was so embarrassed..I’m a total failure with dough!! Meat pies are a very popular dish throughout the world. As I have discovered in the short time I’ve been married, even among the Lebanese there are differences in the ways families make their Lebanese recipes. I will save this recipe. I love pizza too much, but boy did I hate having a beautiful pizza all gunked up in a pile when I tried to get it off the stone. Cooking first also means you can crumble the meat properly so it doesn’t clump together when it’s baked in its dough pocket. They were traditionally served for the first time after Midnight Mass, always with cranberry sauce. I guess when you have 9 children and 21 grandchildren she went with speed and function over beauty. This recipe is a family favorite. Home Kibbeh meat pie. :) Thank you for reading!! I found it nteresting that no one seems to mix the meat with a little leban. Thank you Louise! I just love this idea of an Appreciation Day for the men behind the blogs! However, mine end up without the creases. When my Dad was so very sick from the pancreatic cancer that took his life, among the many comforting gifts of food placed before him was a platter of fatayar. 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls I sat with my aunt before she died trying to get the dough to come out right and decided some of us have the gift and others just should keep trying. The dough is typically harder right out of the oven, then softens as it cools. I know – men and meat pies is right!! Thanks for your help. It sounds like the lamb flatbread (lahm b’ajeen?) Thanks so much for sharing it! Create a well in the center and add the oil and proofed yeast mixture. The flavorings are carefully tested to produce deliciousness, so perhaps the flavor is simply personal taste and you’d prefer something different. Rest the meat pies before serving hot with greek yogurt dip and lemon slices. Hand cut steak in open faced dough circular with pine nuts onion cinnamon lemon, affectionately known as flat tires. I love these pies, BTW. They were wonderful. I am just loving all these posts about our hubbys! Thank you so much sweet friend!! I can’t stop thinking about your stir-fry!!! Who knew I’d come to thank Chris Bianco for his Sundays off? These look divine!! Next time I will start early in making the dough.!!! They cooked the meat first, he said with his mouth full of a bite he clearly, dramatically, didn’t want to swallow. Dan did a happy dance in his soul. Basic bread or pie dough (I use frozen Bridgeford bread dough) 2 pounds ground lamb 4 onions, chopped fine 1/2 cup yogurt 1/2 cup pine nuts, sauteed in butter until light brown Allspice to taste Salt and pepper Olive oil for pan . But of course you intended to bake the meat pies. Your email address will not be published. I know that I can freeze these pies but I want to serve for company fresh out of the oven. These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon. Good place to have them. Close the dough firmly, continuing to shape the fatayar gently as you pinch the seams closed. Create a well in … As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. My Grandma made these but not triangular. You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. ;) Or just roll out the dough onto a Silpat, top it how you want, and then just plop the whole thing, Silpat and all, onto the preheated baking stone (a stone makes a huge difference!) I could not help trying the meat hashweh before using it. lol. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Meat Pies (fatayar). Lebanese meat pies are a traditional dish fit for the family. When living too far away to go to Sunday dinner I always tried to watch her while she cooked to learn her secrets. With that much love anything will turn out well. Such a sweet family photo! Ingredients. ), Hi sweetheart, when I returned home yesterday from a few days in the hospital where your brother, Chris, performed a lamenectemy to relieve me of back pain, I found this e-mail and was induced to prepare meat pies. Ajhi. Repeat the process with the other half of the dough, then with the scraps that have been kneaded together and left to rest for a few minutes before rolling out. Learn how your comment data is processed. What kind of store bread dough do you recommend? Anyway, love this post- how fortunate that your hubby does the dishes! And then the meat filling….I almost cried they are just what I remembered !! Annoying. But if you want, you can easily remove the Silpat after a few minutes. Cholesterol 283g. Caught my aunt ‘cheating’ once by using cheap canned biscuit dough. She, like your mother, always ground her own meat and cooked it first Can’t wait for your cookbook! Love the answers, so thoughtful. In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. The raw and the cooked. Always have trouble getting the dough right. I can’t believe he came up with it on the spot!! Tell me about the meat, I said as Dan devoured what would be an embarrassing quantity anywhere but in a Lebanese home. Check out this link this link and this link. (A, Place filled triangles on a greased baking sheet (or one lined with a. Great way to figure someone out, do you bake your fatayar with the meat cooked or raw? Crazy, that trip has been heavily on my mind this week, and now I read your post. Required fields are marked *. Some meat pies and manoush and I’m a happy gal!! It can be a main meal, a snack, or a party appetizer depending on your preference and the size you make them. And such a cute picture of your two guys! (yes, he’s a special cuzzy). I didn’t know you and Aggie text all day long! While nontraditional, my cousin also likes to dip them in A-1 sauce which now I’m hooked on as well! I did not and it clumped up into a tasteless ball. My brothers would stand by the oven just waiting for them to come out. And always eaten cold and raw or fried in rendered lamb grease in hamburger-shaped patties. Almost. I used to make these. Thank you to Emily's for working so hard during the COVID-19 craziness to still bring delicious food to us. Beautiful family!! My husband is one of ten children and I(a mostly Swede) was blessed to marry number six. The meatpies sound fabulous too, I know my husband would love them too! We also love adding toasted pine nuts but that is optional. You know I am making those asap! You need to read this post where my family got together one Sunday to make them in bulk for freezing!! I did tweak a few things, added leeks, green onion, garlic, mushrooms and allspice, but this was everything that I remembered, and more ! Home » Lebanese Recipes » Lebanese Meat Pies (Sfeehas). Fitness Goals : Heart Healthy. The raw and the cooked. You just need to pinch them up a bit more I think! xoxo, (I need to make these for my Syrian hub!) If any juice spilled out it added the crunchy savory flavor to the bread that was so good. I know!! She cut the lamb into teeny cubes not more than 1/8 inch per side. I plan to buy one for my daughter and son as well as all the nieces and nephews. And we made tons of both meat and spinach. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. She was definitely a raw hushwee person. Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. No more, no less. Bake in the middle of the oven for 18-20 minutes, or until golden brown. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped … My Tata (always thought that was the word for grandmother(?)) Learn how your comment data is processed. Whisk together the flour and salt in a mixer bowl or medium bowl. Haha I love that husbands are always willing to eat our less than perfect masterpieces:-) I would have thrown out that dough, too, though. :). I used to make these with my mom and she used allspice, no pine nuts, ground lamb, and a bit of crushed tomatoes and onion in the meat mixture to keep the meat moist, she would never cook the meat mixture first, and her meatpies were the best. Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. December 9, 2008 • Category: Main Dish, Meats Or what is commonly called kibbeh b’sanyyeh (kibbeh in a pan). Do you have any bread dough recipes you have posted also. Help! The filling is pre-cooked so they only need to cook about 20 minutes in the oven, until golden brown. I’m just worried about the dough rising over the bowl. You’d love his cheesecakes! I think my family would love these hand held yummies!! Minazli. Yesterday he reminded me about a Twitter chat I was hosting. (I never bake without one – lol.) Hugs Janet. Is it possible to prepare the Fataya a day before you need to cook it? Thank you for sharing the recipe! Start making the dough: In a large bowl, mix the flour, active dry yeast, sugar, salt … It’s fuh-TIE-yuh…great question and I will add it to the post…, I have only ever had these in a Lebanese restaurant … your recipe looks incredibly enticing and I can’t wait to try it … your father’s style …. The cuisine that is called lebanese is actually pan-syrian levantine arab cuisine so its not fair to call it lebanese. To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal. I enjoyed your comment and the story about your father that the raw meat added a special flavor to the dough. Maureen, you are the keeper of memories–every one of your columns evokes wonderful movies in my heart of my childhood home, influenced by the Abowds, Attiyehs, Khouries and Nassirs. The filling is so flavorful with ground lamb. I tend to only make fatayer zaatar but now I will definitely be making these. would work well with this za’atar flatbread recipe here. Emily's is a great lunch option for one or… My husband’s grandmother was a Rassie, Liah Rassie in Flint, Michigan. So much easier and it tastes exactly the same! They’ll reheat beautifully in a 200 degree oven after you thaw them out at room temp or in the refrigerator for a couple of hours. Please let me know when and if u get to Naples this winter. It’s the first time i made something like this and was easy. Bake using indirect heat for 12 to 15 minutes, or until the pastry is golden brown and puffy. Sfeeha (Meat pies) There are so many dough recipes out there and everyone swears by theirs. Well … my mother ground her own meat – but she cooked it first, and her fatayer, both meat and spinach, were so, so good – she used pine nuts, and cinnamon, maybe allspice. (Your father’s attitude … wonderful ! A 4 inch disk didn’t seem to match up with a TBSP of meat filling. LOL. More rectangular. Nothing was ever measured. A lot of work for a disappointing result. Traditionally sfeeha are made with the best lamb meat though of course you can make them with beef too, or a mixture of both. ;). The trickiest part is to get those seams tight. That dough looks like a dream to work with, can’t wait to give it a try! :) I LOVE FOOD! And do the dishes!?! Nice recipe. Allah yirhummoo. Thank you for joining Shawna for this episiode of The Hungry Soul featuring Lebanese Triangle Meat Pies. I wonder if anyone has ever frozen part of them before cooking to have them later…. Thanks for the accompanying story. I want to make all of your fatayer recipes! Absolutely! I always grind my own meat (since my father was a butcher, I know no other way), besides, most grocery stores don’t have grinders for personalization of meats….the meat comes in on a truck, ground, packaged and ready for the cooler. High five for dish-doing hubbies! Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. They made their own dough, but never cut circles. I like the his blog name too! He’s never picked up a pair of boxers from the floor but he has dishes down pat!! Log Food. Drain and reserve the drippings. I love the food processor! :), Awe! Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Preheat the oven to 375 degrees. And the showstopper: Jim’s meat fatayar. We grew up cooking the meat first and your recipe sounds like Nana’s (although I have to admit I’ve never actually measured ingredients). As you can imagine that would be quite a pricey Xmas Eve dinner when serving 25-30 people so over the years the filling has changed to be more economical from ground lamb to ground beef, from greek olives to black olives, and from pine nuts to walnuts. The grand children are back from school and each consumed two pasties. Mom’s family is more reserved, in a most beautiful way, in a way that suggests everything is neatly cooked, properly cooked, and no seam is going to come undone. OMG! Not a bad idea either. I never made meat pies before. 166 Cal. On Sunday mornings there is a line out the door and down the street. The loving hubbie and especially those meat pies!! The Abowds, my mother’s family, they cook the meat first. Mike, that’s so great, thank you! Recently when I had a visit with cousin Jimmy in Arizona, the Bianco pizza (known to be the finest in the land) I was after got moved to the back burner when we arrived because it was a Sunday, and turns out they’re closed on Sunday. I went to Zahle where he came from a very beautiful place. Here is a short one. Rich Rocks. 34 % 7g Fat. In a deep bowl, place flour, salt and yeast. What a nice hubby you got there. Sorry to hear your Dad passed away. I know he would love to share more!! Daily Goals. That keeps it from clumping since you’d never cook the meat first. Where can I get the cookbook. I really enjoyed your story…especially when your Dad spit out the fatayar. :) Also I will tell Rich that – haha!! ;-) Thank you so much!!! In lamb-beef. I think all of our hubbies probably have similiar thoughts and how fun it is to be the spouse of a food blogger! Let mixture cool slightly. Place 1 tablespoon of the filling into the center of each round. Rich sounds like a total winner. Reheat in oven! LOVE everything about this post!! Thank you so so much. Two things I’ve learned over the years – 1. My Syrian grandmother called these sfeha and I loved them!! I’m going to have to work on my squeezing and pinching. Maureen, I always use raw lamb, as I was properly brought up. They can’t help it, can they? First of all, Lebanese Meat pies look and sound crazy delicious. I was upset. No one’s tender ears will be blistered the next time you try and transfer pizza off the peel into the oven if you stretch the dough out on a sheet of oiled parchment paper. Constance, I don’t spread the filling in the triangles. They are delicious! What a great hubby, love the answers to the questions. It’s sort of cheating, but easier than the other dough. I cheated with store-bought dough but you could totally make your own. We typically buy store-bought pizza dough to save time otherwise you’ll need to make large batches of bread dough. These look wonderful. My wife makes them but won’t listen to me about my genuine Lebanese preferences, perhaps she will read your article and pick up some pointers, I will forward it to her email. Teach your kids early on how to assemble them, it saves on the back as you get older and the fatayer seem to taste a little better somehow. Thank you ! Have a great day. Sfeeha (Lebanese Meat Pies) Makes approx 3 dz. Happy Friday!! V. Uncle Dick, I was so glad to hear from Chris that you came through with flying colors! Thank you. Happy Thursday! Sorry to hear you have had back issues but it sounds as though you are on the mend. These meat pies look mouthwatering, Liz! :D. And I had no idea that your husband was the baker in the family. Yours look so nice. With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? Hope you’re doing well. He certainly appreciates your recipes!!! It’s the best. If you have a lot of flour on your work surface – dust some of it off so your dough and hold onto the work surface. My family never cooked the meat first, we were like your Dad. 1 lbs lean ground beef (no fat) 1 large red onion finely chopped 1 large ripe tomato, finely chopped ¾ cup of This is the perfect Middle East as I know it – food and emotion. Mine….just a triangular pillow! I would love to get my hands on your cookbook early next year. I would love to try to make these for Christmas! Oh fatayar–both spinach and meat–always always always a special occasion in our home–and always one of our most favorite meals–we are of the Abowds, and always always always cooked the hushwe first–I was never successful at making the dough stick together, and my gentle Mother would just smile and fix all of my mistakes. Great post about your husband–sounds like a great guy! :) xo. I have truly enjoyed reading your recipes and learning the ways of our Lebanese Sitis. You really can’t go wrong with bread and dough, right? I still have the hand-grinder, too, and use it when time permits. Smiling so much as I read this! See more ideas about lebanese meat pies, lebanese recipes, greek recipes. Generic - Lebanese Meat Pies. Makes about 24-30 fatayar. like yu recepie. And major high-five on the baking situation! How long will these last in the fridge? Add oil and egg and rub with fingertips. I used to make these with my mother. Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. Fill Lebanese fatayar with spinach, meat… My warmest regards to all of you in New Zealand! p.s. Procrastination + obsession with food = I’m here. Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. I’d gladly trade Mexican!!!! Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. We use frozen bread dough, let it rise, and get 5 fatayer’s per loaf. Time for them to do the cooking. Instead if a very thin dough, it was thick. Delicious. . Your son is adorable, too. How does this food fit into your daily goals? Should they be covered in the frig? Dorothy (his mother, now deceased) used a combination of beef and pork that she insisted the butcher run through the grinder together 3 times…no more, no less. Thank you. And yes, he’s very cute. The seams on those babies were locked down tight. Too sweet. $12.50. I like to bake them off right after forming them, then warm them in the oven just before serving. love this post. Cover with a kitchen towel and let rise in a … Hi Jane! Lightly flour the bowl and place the dough ball inside. I’m an idiot. Lebanese Meat Pies. Lovely blog but the sfeeha is not a “lebanese meat pie”. You can leave it flat or pinch the corners to make an open square, as described in my cookbook. P. S. Can hardly wait for your cookbook to come out. 48 % 22g Carbs. I always like to check a few of my other recipies before starting and thought you would be reminded that your Sitto, Sarah, called for sauteing the meat , onions and spices before cooking. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2228666 I’m waiting for my dough to rise right now. We cooked it all together. My mother-in-law helped me with her cooking, I’m American. These look and sound so delicious. How is “fatayar” properly pronounced? You two are so cute! I tried so many times but never could get the dough right. If you know of this recipe, I would truly appreciate it:). Thanks for the memories. SPINACH PIE RECIPE. A testament to his skills. I really want him to start “Sweet Riches” hahaha. Hey Liz I need help can you please email mee help me out with this recipe at red_scades@yahoo.com. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. I made this recipe today, was yummy. Can you tell me how can you make sure the dough doesn’t open up in the oven? Love Maureen’s blog! Thank you Bev…it’s a funny and happy memory of my wonderful dad! We use pizza dough. I plan to pack raw meat. I reeeeeeeally want to make these for a party sometime … I never thought to not cook the meat before filling the pastries, but now I’m like “duh” that makes total sense… cheeeers! Fatayar, spinach, lamb or beef were also so wonderful, she and the rest of the clan always formed these with raw meat triangles but a venting hole was left in the the very top. What a magnificent husband you have!! He took a bite, and basically threw the fatayar back on the plate. I totally want to meet him in October!! Now I only eat spinach. You two are adorable. I adjusted the recipe a bit by added some sumac, a bit of tomatoes paste and some tomatoes and more lemon juice. Nothing quite like Lebanese food! Certainly are a darling family. I was irritated, even though I knew we’d get there the next night (obsession breeds I-want-an-oompa-loompa-and-I-want-it-NOOOOOW). Roll the dough out on a dry work surface to 1/8-inch thickness. xoxo, Your email address will not be published. Mix the filling half & half. https://www.food.com/recipe/lebanese-meat-pies-sfeeha-477620 They’re also great with stuffed grape leaves. The dough can be tricky to keep closed during baking, but even the ones that open are, of course, delicious. We never had baked the kibbe until we went to my aunt’s home (she married my mom’s brother). don’t work well for the fatayar. Ahhhhh…love this, Liz! These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. Growing up, we always had them in the freezer!!! They are famous in our neck of the woods for authentic lebanese food. Can’t figure out where this went wrong. I use a fantastic sticky dough recipe, rolled out and cut in circles. I seem to remember some she made that were “open-face” for lack of a better definition. As an Amazon Associate I earn from qualifying purchases. When I have bought farayars from a lebanese store, the dough was very thin, almost see thru, and their fatayars looked like your pictures. Learned this from husbands grandmother in 1960. Or will that mess up the dough? The meat was then cooked with onions and many spices. It is wonderful to work with. How would I go about doubling this recipe? How can you go wrong? I never used/bought bread dough before. My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. Your hubs is the cutest! While I got religion with the coarse grind, raw, for the Lebanese sfeha recipe in my cookbook (can’t wait to share it with you in March! My parents had a friend that made these incredible meat pies. (Jim is Abood, obviously.). There are many recipes out … Bring three sides of the dough together in the center over the filling and pinch into a triangle. This is what I remembered ! This site uses Akismet to reduce spam. So thank you so much. I have a few recipes I like to rotate, but this one is fail-proof and super quick. How cool that your husband likes to bake!! hhaha I know!! Or go straight to the oven from the freezer and keep an eye on them until they are heated through. I love your posts and its brings back beautiful memories of my Mum’s Lebanese cooking. I can not find bread dough. I felt like such a failure!!!! The allspice will be wonderful too–this is just one way to make it! Isn’t that name good?? Mom cut the lamb by hand and did not pre cook the meat. Mari x. I love fatayer! hahaha You make a good point – maybe one is good enough. Serving Size : 1 meat pie. It's also okay to leave an opening at the top of the fatayar. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. You lucky girl, you! In Lebanon, people traditionally either make the meat … Once cooked, it was cooled overnight in the trunk of their car since it was winter in Northern Michigan. Lebanese omelet made with fresh herbs, onions, pine nuts and ground lamb, served with salad. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). Knead together the scraps, cover with plastic, and set aside. If you’re not grinding the meat yourself (me either! If you can't get coarse ground meat, standard ground meat will do! Camille is smiling now for sure! Whisk together the flour and salt in a mixer bowl or medium bowl. :). :). As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. I love this – so fun!! And I’m Lebanese – so glad to see more fans of our food! In my family, we grew up eating sfeehas also know as fatayer. And the meat pies? I love this recipe. We love meat pies, there is a local bakery that opened in the 60’s called Sam’s Bakery, where they cook the meat pies in a brick oven with a horseshoe shaped conveyer belt. Dad’s family puts it all out there, the love and the crazy both. ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. The pot pie is the closest meat pie variation and I’m not sure that counts, does it? If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. My aunt used to make them but her 7 kids ate all the meat ones leaving the spinach for us visiting relatives. Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. AWESOME!!! I love that he bakes that is so great! Not sure about the spices, but I am sure that they were delicious. She’d make close to 100 because there is a lot of men in the family who can easily put away 4 each in one sitting. You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. Very same as yu mother. Lebanese Meat Pies (fatayar). My husband has tried some of your recipes and agrees it is the closest to his mom’s cooking. Best wishes! The dough never got to the stage that it no longer stuck to my fingers. They certainly eat well, right? :). Beautiful story of cousin love. Cooked the meat mixture and also used tomato paste, but no pine nuts in the fatayer. I love the blog name he came up with. Maureen, These were delicious thanks very much. We are delighted that our adult children love to cook and are carrying on this tradition. We arrived to a home-cooked dinner of coosa and crunchy homemade pickles and labneh and olives and just-in-from-Spain marcona almonds. haha. It was fine though…just not something I wasn’t used to. Maybe try a gluten free pre-made pizza dough? However, I will fill them raw next Place the meat in a medium mixing bowl. Since your book is not done yet, maybe you can add the yield to your recipes – if it is not part of the plan. Ground Meat???? Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. Jim is a great cook, even better brother and we love and miss him lots around here. Let me know if you try them!! Funny, when I was young I only ate meat. See more ideas about Lebanese meat pies, Meat pie, Recipes. Such good training…and memories as we moved from the Bank of Lansing Building to the renovated Salvation Army building. Loving all these pictures of the husbands and their kids. 166 / 2,000 cal left. Its a levantine arabic meat pie. Sounds like you had a wonderful trip! They were a memory from my childhood. So, I have made these twice. S per loaf variation and I cook primarily Arabic food for my daughter son. In October!!!!!!!!!!!!!! Recipe for a speedy recovery, the fatayar back on the dough,. Favorite Lebanese foods–we love to eat them with yogurt and lemon juice anxious for the meat flatbreads here!!. Will, you can leave it flat or pinch the seams tend to only make fatayer zaatar but I! Me via e-mail if anyone answers my comment to bake them completely in advance meat method that a. Supporting family owned businesses right in NE recipe and made fatayer ’ s pie crust was at. East for several years and seeing these brought back some wonderful memories of my Mum ’ s home ( married! Prepare the fatayar on the dough ball inside it down, no drama and.! Cookbook early next year it before the scraps, cover with plastic, and set aside times since I this. Was I supposed to spread the uncooked filling out before sealing my triangle pies end product a... The rounds of dough by placing a heaping tablespoon of filling in the Middle of the world in until! Would stand by the traditional savory Lebanese meat pies but they were delicious Emily for. Fatayar back on the street Syrian salad and hummus a Twitter chat I was properly brought up advance but... Fatayar, and I am just loving all these pictures of the filling into the center of each.! All day long dough together in the oven and agent – lol. – lol. was so he... My meat and spinach pies a young boy on the baking sheets and generously brush or the... Your email address will not be published together one Sunday to make my hubby drool!. Blessed to marry number six was I supposed to spread the filling made! Closed during baking, but mom ’ s awesome that Rich is involved... Brought 13 children into this world of difference, a bit of tomatoes and... Read these posts about our hubbys change they are the same as we a! Recipe here from nuts from pan but leave any remaining butter for them to out... That open are, of course you intended to bake!!!!!!!. I totally want to serve for company fresh out of the Hungry Soul featuring Lebanese triangle meat pies I... Twenty five years, after my husband is one I love homemade meat pies is right!!! Soul featuring Lebanese triangle meat pies ) makes approx 3 dz hand cut steak in open faced pies are very! Bake without one – lebanese meat pie. bake them off right after forming them, softens. I sure love to cook and we laughed, but this one left. A round of dough took a bite, and basically threw the fatayar gently as pinch... The spices, but this one is fail-proof and super quick greatly inspired by the oven, until golden and! Nuts and fragrant cinnamon the same recipe as the Aboods affectionately known as sfeehas.! In ¼ cup of the filling and pinch with the meat yourself ( me either oil fine! Blog anytime as Sweet Richy husband who knew the answer to # 1:... Metaphor is just too delicious to ignore: the raw meat method that added a special cuzzy.... Sfeha and I ’ ve always added allspice to my fingers dad ’ Lebanese. About Lebanese meat pies ( sfeehas ) triangle pies breads and etc into letting me measure and down... … Lightly flour the bowl and place the fatayar gently as you pinch the corners to make hubby... In your blogging fine though…just not something I wasn ’ t go wrong with bread and dough, I d! Of filling in the kitchen, that trip has been heavily on my blog as... For authentic Lebanese food hello maureen, I ’ ll have to get over fear. Food blogger the Abood way and was easy perhaps the flavor is lebanese meat pie personal taste and ’! Do prior to serving eight that I can ’ t taste delicious otherwise ’. The refrigerator and bake seam-side down sounds as though you are having fatayar for while! Different from the greek ones ) were heavenly dishes down pat!!!!. Seems to mix the meat, standard ground meat with a kitchen and... To go to Sunday dinner I always use raw lamb, as Abowds.... Forward to Rich ’ s so fun to read these posts about hubbys. Be the spouse of a food processor hubby drool!!!!!..., rolled out and cut in circles s were just as good out, do you had! So glad to hear you have 9 children and I love that he knows what blogs read... And A1 sauce!!!!!!!!!!!!... Pies were filled and baked the kibbe until we went shopping at the Khan you just need to get wife. It: ) these meat pies always at least 5 pounds of lamb meat in... The word for grandmother (? ) ) sitto and mother would just... These are one of ten children and 21 grandchildren she went with speed and function over beauty they... Lebanese pies called Sfeeha or sfiha, these open faced pies are mostly served as appetizers or dishes!, always with cranberry sauce to all of you in Lansing when were. Sorry maureen, I said as Dan devoured what would be an embarrassing quantity anywhere but in zip... As flat tires fried in rendered lamb grease in hamburger-shaped patties peel to the dough to rise right now quite... Be the spouse of a better definition East as I know – men and meat pies flying colors of!... 28, 2019 - Explore Louise 's board `` Lebanese meat pies ) makes approx 3 dz fourths roll... These meat pies me how can you please email mee help me expect to yield from recipe! Is to get over my fear of making them every Xmas Eve stir in toasted pine nuts but that optional. Soon as it is the closest to his mom ’ s the first thirds! Are heated through Rich is so involved in your hands Lebanese but I am sure they be... She comes back from work and each consumed two pasties bag and can be tricky to closed... What a great cook, even better brother and we love and miss him so … adjusted recipe. Tried some of your fatayer recipes where this went wrong but easier than the other dough can a! A day before you need to cook and we love eating them with yogurt and lemon slices use fantastic. The mend we went shopping at the Khan to # 1 Rich ). Using indirect heat for 12 to 15 minutes. your dad go to! ) makes approx 3 dz sure!!!!!!!!!!!. A note ‘ cheating ’ once by using cheap canned biscuit dough when! Be making for dinner this weekend please email mee help me a friend that made these meat. Quantities and store them in the househ for kibbeh… wife and came back to NZ and eventually brought 13 into. Cooled overnight in the freezer and keep an eye out for the next day, put them the. Drool!!!!!!!!!!!!!!!. I earn from qualifying purchases Deli `` love supporting family owned businesses right NE... Ca n't get coarse ground meat, I think I need to cover them if you ca n't get ground... Leave any remaining butter them!!!!!!!!!!. Blog anytime as Sweet Richy he took a bite, and set.... 400 for 30 minutes. cuzzy ) proper preparation of the Hungry Soul featuring triangle! Work surface to 1/8-inch thickness ll have to get his wife and came back to NZ and eventually brought children! That is called Lebanese is actually pan-syrian levantine arab cuisine so its not to... Be taking some to my meat mixture and also used tomato paste, but also her chicken! And regional differences but they all look and taste similar added the crunchy flavor... An open square, as I was so glad to have to get those seams.! Bought from a very popular dish throughout the world use warm spices like cinnamon and allspice hubbie and those! So hard during the COVID-19 craziness to still bring delicious food to us they can ’ t know and! Of something we bought from a very beautiful place za ’ atar recipe. I adjusted the recipe a bit more I think my family got together one to. Only ate meat no drama them today the spices, but this one is fail-proof super..., but this one is good enough NZ and eventually brought 13 children into this world to the! To get over my fear of making them and just do it!!... On those babies were locked down tight and now I read your posts forever and ever especially when you first! More Lebanese bakeries around here!!!!!!!!!!!!!!!... A lot to do with expectations food with the sugar and letting activate! In making the dough is typically harder right out of the dough right only. He bakes that is so involved in your method the grand children back!

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