I love the food processor! My mom use to make these all the time when I was a kid. We never had baked the kibbe until we went to my aunt’s home (she married my mom’s brother). Nov 28, 2019 - Explore Louise's board "Lebanese meat pies" on Pinterest. In fact, we like to make them in large quantities and store them in the freezer. Lebanese Meat Pies. I like the his blog name too! So delicious!!! Can’t’ wait to try this!!! 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. I’m an idiot. They were wonderful. In lamb-beef. When Grandpa passed, Grandma took over making them every Xmas Eve. My sitto and mother would usually just dice the lamb. A good way to keep the filling in the center is to lower the spoon with the filling over the center of the dough (parallel to it) and use your fingers to slide the filling off the spoon and into the center of the dough circle—or just use your fingers and no spoon. Thank you! Maureen . You can easily double this recipe Faith as I often do, and use a larger bowl to mix and then for the dough to rise! What a great hubby, love the answers to the questions. On Sunday mornings there is a line out the door and down the street. Learned this from husbands grandmother in 1960. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. However, I will fill them raw next Our hubs would be total besties!! Now my daughter makes them with me. Beautiful story of cousin love. We use pizza dough. Not a bad idea either. My Syrian grandmother called these sfeha and I loved them!! Lovely blog, can’t believe I didn’t come across it before. They certainly eat well, right? Have a great day. We had trouble getting the dough to 1/8 inches because it kept springing back. I tried so many times but never could get the dough right. Meat pies, Lebanese-style (Sfeeha) May 19, 2011 • Category: Mezze/Appetizers , Pastries/Breads If there is one pastry item that deserves a standing ovation from the Lebanese kitchen, it is sfeeha ( pronounced s-f-ee-ha with the “a” like apple). Sounds like he’s a baker who needs to start a blog!!! Let mixture cool slightly. I’d gladly trade Mexican!!!! What a nice hubby you got there. Hi Maria–the trick is in the dough–my fatayar dough is intentionally sticky, and it tends to stay together quite well. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. Beautiful family!! haha. The meatpies sound fabulous too, I know my husband would love them too! So many parts of the world use warm spices like cinnamon and such in savory dishes. Pat dry the cheese slices and process in a food processor. I so wish we had more Lebanese bakeries around here!!! My husband is one of ten children and I(a mostly Swede) was blessed to marry number six. Place the meat in a medium mixing bowl. Thanks for reading!! 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! I think all of our hubbies probably have similiar thoughts and how fun it is to be the spouse of a food blogger! Rich Rocks. He was being funny, and we laughed, but also dead serious. 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. :) Thank you for reading!! Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? Hi Laura–thanks so much! The cuisine that is called lebanese is actually pan-syrian levantine arab cuisine so its not fair to call it lebanese. Thank you. More fat makes it taste better, that’s what my daughter, Alispn told me. I also added a two tablespoons of Shawarma Baharat to the two pounds of lamb meat mixture. The meat was then cooked with onions and many spices. Thank you for this recipe Maureen! 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. The grand children are back from school and each consumed two pasties. ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. Happy Friday!! It’s sort of cheating, but easier than the other dough. You know I am making those asap! Let dough rest 20-30 minutes. Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. Thank you so much sweet friend!! Notify me via e-mail if anyone answers my comment. Allah yirhummoo. They can’t help it, can they? Preheat the oven to 375 degrees. Hand cut steak in open faced dough circular with pine nuts onion cinnamon lemon, affectionately known as flat tires. In a deep bowl, place flour, salt and yeast. Sfeeha (Lebanese Meat Pies) Makes approx 3 dz. (Your father’s attitude … wonderful ! 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. Your son is adorable, too. Loving all these pictures of the husbands and their kids. I would love to get my hands on your cookbook early next year. Was I supposed to spread the uncooked filling out before sealing my triangle pies? (Jim is Abood, obviously.). 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. The two-crust pies were filled and baked the next day, which was usually Christmas Eve. What am I doing wrong? P. S. Can hardly wait for your cookbook to come out. The Aboods, no. My Tata (always thought that was the word for grandmother(?)) It is wonderful to work with. My family never cooked the meat first, we were like your Dad. https://www.food.com/recipe/lebanese-meat-pies-sfeeha-477620 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls Very same as yu mother. I went to Zahle where he came from a very beautiful place. 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. 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. Thank you for sharing the recipe! LOVE everything about this post!! LOL. J. Maureen, I always use raw lamb, as I was properly brought up. When we made kibbe, it was always at least 5 pounds of meat, ground by hand, 7 times. They ground their meat with lots (equal amounts of each) of onions. Divide dough into small balls and roll to ⅛ inch thick. And the meat pies? So cute! My son is a chef, and I’m trying to pass the traditions of lebanese cooking onto him. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. How is “fatayar” properly pronounced? Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice. Rich sounds like a total winner. And then the meat filling….I almost cried they are just what I remembered !! 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. Hunnie was known for her Lebanese food but also her fried chicken. Once cooked, it was cooled overnight in the trunk of their car since it was winter in Northern Michigan. Zakiyat, my mother, made fatayir with the same recipe as the Aboods. Hi. Oh my goodness that sounds like such an incredible trip!! All Rights Reserved. She cut the lamb into teeny cubes not more than 1/8 inch per side. It is savory bread dough filled with a ground beef mixture with Mediterranean spices and lemon then baked to perfection. Sfeeha is one of my favorites! As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. And do the dishes!?! The Aboods stuff their fatayar with seasoned raw meat, seam-opening be damned for the succulent flavor the meat’s juices impart to the dough as the fatayar bakes. We are only 50 minutes south of Boston. I too, add cream cheese to my meat and spinach pies. Like Like Fatayer is a Middle Eastern meat pie that is filled with either meat and pine nuts, spinach or cheese (such as feta.) AND I am so looking forward to Rich’s baking posts this fall… ha ha!!! The seams on those babies were locked down tight. I used the same dough recipe as I … Cooked the meat mixture and also used tomato paste, but no pine nuts in the fatayer. Thanks for the lengthy explanation. :). Lebanese meat pies are a traditional dish fit for the family. Mike, that’s so great, thank you! I love these pies, BTW. lol. That almost makes up for the no-Mexican food thing. I’m with you it doesn’t matter how healthy if it doesn’t taste delicious! How neat to hear how everything is done in your family! Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. That dough looks like a dream to work with, can’t wait to give it a try! He told us the original filling in his family was ground lamb, onion, garlic, chopped kalamata olives, pine nuts and feta cheese. The meat recipe was scrumtious. After many attempts at taking the thrown from mom, she came over one morning and said, Skeeyee, I can’t beat your chicken. Knead together the scraps, cover with plastic, and set aside. I didn’t know there was a choice, when I first saw raw meat I thought you were heading us toward the raw spiced hamburger like dish, I forget the name, perhaps raw kibee? Thank you for joining Shawna for this episiode of The Hungry Soul featuring Lebanese Triangle Meat Pies. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. Nevertheless, she considered mom’s better than hers. I have read your food articles and without much change they are the same as we have here. Then there’d be no flavor. The meat filling. Daily Goals. I wouldn’t be surprised!! Whether it’s empanadas in Spain, patties in Jamaica or pasties in Eastern Europe, it seems so many different cultures have their own version of a savory pie. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. Fat 60g. I was upset. :), Aww, a husband who knew the answer to #1! Hope you’re doing well. “Sweet Riches” LOVE that!! Almost. This post is great. ;-) Thank you so much!!! I have tried to make meat pies but they were never close to what I remembered. It’s all raw. Love Maureen’s blog! Log Food. I squeeze and pinch and yet those suckers still pop open. If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. I plan to pack raw meat. I can not tell you how much I love this dough. I did not and it clumped up into a tasteless ball. xo, This is the cutest post ever Liz and that is a great family picture of you three <3, Did you say if you can freeze these? I plan to buy one for my daughter and son as well as all the nieces and nephews. I’m fascinated with the idea of a meat starter. Your hubs is the cutest! I have truly enjoyed reading your recipes and learning the ways of our Lebanese Sitis. I found it nteresting that no one seems to mix the meat with a little leban. This site uses Akismet to reduce spam. Your email address will not be published. Always nice to know the quantities first Thank you so much – I hope you enjoy this Tamara!! 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. best, Jerry. 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. Tasted pretty good. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped … I seem to remember some she made that were “open-face” for lack of a better definition. Good job, Rich. How would I go about doubling this recipe? Fill Lebanese fatayar with spinach, meat… Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. I am Irish Catholic gal (originally from MI!) Lucky lady! Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. I have made Tourtiere off and on throughout our 48-year marriage with the help of my dear husband who does the tasting until the spices are just right. I can’t stop thinking about your stir-fry!!! A 4 inch disk didn’t seem to match up with a TBSP of meat filling. Thank you and I hope mine look as pretty as yours! I can’t wait to see you soon! They made their own dough, but never cut circles. My mother-in-law helped me with her cooking, I’m American. Tried this recipe today. 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. With that much love anything will turn out well. (I never bake without one – lol.) This is the perfect Middle East as I know it – food and emotion. It was fine though…just not something I wasn’t used to. We typically buy store-bought pizza dough to save time otherwise you’ll need to make large batches of bread dough. No wonder they’re his favorite… Have a fabulous weekend! Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Apparently he’s also my manager and agent – lol. Will, you can prepare the fatayar in advance, but go ahead and bake them completely in advance. Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. Hi Jane! I can not find bread dough. Sorry Maureen, I cheated on this recipe, forgive me.!!! The dough works so well and such a good texter I can run the dough threw my pasta roller off my kitchen aid and now I get the right thickness on everyone. Bake in the middle of the oven for 18-20 minutes, or until golden brown. ;). In lamb-beef. (the abood way), Hi, Dick…Vicki Voisin here. A testament to his skills. Learn how your comment data is processed. That’s so awesome you’ve had sfeehas in Detroit!!! Your blog is wonderful, so many delicious things I want to make! The fatayer, like most regional food has familial and regional differences but they all look and taste similar. Raw kibbee is a favorite of mine as is the cooked. Thank you so much for the great read. She always made her own dough and ground her own meat. I made empanadas for Brad a while back and he still says that’s one of his favorite recipes. I used to make these. I know right?? Totally gonna make them sometime! I’ll have to try the tomtao in the househ for kibbeh…. :) You all make a good looking family!! Haha I love that husbands are always willing to eat our less than perfect masterpieces:-) I would have thrown out that dough, too, though. Help! 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. I adjusted the recipe a bit by added some sumac, a bit of tomatoes paste and some tomatoes and more lemon juice. He certainly appreciates your recipes!!! :), Awe! 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. OMG! It was hard for me to pinpoint exactly what the filling was at the time, but I’m now betting it was something similar to this. Thank you Louise! Yes you MUST make these for your hubs!! Let mixture cool slightly. I’ve been looking for the recipe for a while now. High five for dish-doing hubbies! Any tips? Whisk together the flour and salt in a mixer bowl or medium bowl. I wonder if anyone has ever frozen part of them before cooking to have them later…. There are many recipes out … Add oil and egg and rub with fingertips. If any juice spilled out it added the crunchy savory flavor to the bread that was so good. When I was younger, my mother and I always hand ground the meat and onions together. 1 lbs lean ground beef (no fat) 1 large red onion finely chopped 1 large ripe tomato, finely chopped ¾ cup of I like lebanese dishes and anything with pine nuts so I will definitely be trying these out! I cheated with store-bought dough but you could totally make your own. I’m just worried about the dough rising over the bowl. Maureen, These were delicious thanks very much. Roll out the dough into rectangle or oval shapes, spoon mixture into middle, fold up all 4 sides and bake seam-side down. This is what I remembered ! Great article…. Hugs Janet. V. Uncle Dick, I was so glad to hear from Chris that you came through with flying colors! My grandfather came from Syria and made fatayer’s every Xmas Eve. Cholesterol 283g. They were gorgeous, my friends, not a seam undone in their perfect triangular shapes. Could be that I’m just half Lebanese but I sure love to make all the food. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). He would love them!!!! Happy Thursday, Maureen . And Liz–oiled sheet of parchment paper. My husband’s grandmother was a Rassie, Liah Rassie in Flint, Michigan. Any tips for making this with gluten free flour? You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. was a Gemayel (Jamail) from the old country. Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, Tomato Cucumber Salad with Avocado and Feta, “A terrific and important book!” — Anthony Bourdain. Place 1 tablespoon of the filling into the center of each round. I was so impressed he came up with that!! Thank you so so much. These look divine!! The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. They will keep in the freezer for up to 3 months. 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’d love his cheesecakes! Method. I hope you can find my book there too. First of all, it reminds me of childhood because I grew up eating both Spinach Pies and Meat Pies as part of a traditional Lebanese meal. She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. I first had a Cornish meat pie on a trip to Michigan to visit childhood haunts with my spouse, and this Lebanese version looks just as tasty as pasties. I’m waiting for my dough to rise right now. So thank you so much. It’s the first time i made something like this and was easy. Dough: 3 cups plain flour 1/4 cup vegetable oil 1 egg Salt 1 tsp yeast 3/4 cup lukewarm whole milk Filling: 225 gms ground beef 1 large onion, finely chopped 1 handful pine nuts Salt and pepper 1/2 tsp allspice 2 tbsp oil. I love your posts and its brings back beautiful memories of my Mum’s Lebanese cooking. But if you want, you can easily remove the Silpat after a few minutes. Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Yum, I think I need to get on a Lebanese cooking binge! I just love this idea of an Appreciation Day for the men behind the blogs! When I have bought farayars from a lebanese store, the dough was very thin, almost see thru, and their fatayars looked like your pictures. Do you have any bread dough recipes you have posted also. Hello Maureen, Generic - Lebanese Meat Pies. So true. How long will these last in the fridge? Nothing was ever measured. Thank you Joanne! Some day I have to get over my fear of making them and just do it! Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. These look wonderful. Now if only his recipes were healthy….. Rich does the dishes AND tech stuff? Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Bake the meat pies on the baking stone using indirect heat and a piece of parchment paper or few tablespoons of cornmeal as a barrier between the stone and the pie. Its a levantine arabic meat pie. But of course you intended to bake the meat pies. I will save this recipe. See more ideas about Lebanese meat pies, Meat pie, Recipes. (I can’t stand the thought of you and your family not having homemade pizza ;)). He’s never picked up a pair of boxers from the floor but he has dishes down pat!! Caught my aunt ‘cheating’ once by using cheap canned biscuit dough. Ground Meat???? Ahhhh you always know how to make my hubby drool!! Thank you ! Anyway, love this post- how fortunate that your hubby does the dishes! In Lebanon, people traditionally either make the meat … Awww, Liz, that’s so sweet! Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. ;) 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!) When living too far away to go to Sunday dinner I always tried to watch her while she cooked to learn her secrets. They are delicious! The rounds should be 3-4 inches wide. Repeat until you run out of dough. I know – men and meat pies is right!! The filling is so flavorful with ground lamb. How proud he would be. This site uses Akismet to reduce spam. Let me know if you try them!! These look and sound so delicious. Remove from nuts from pan but leave any remaining butter. Chris removed a lot of bone but from the time I came out of recovery until now I still have not required any medication for pain. However, mine end up without the creases. My husband’s family is from Syria and I’m looking for a flatbread recipe for a meat, pine nut and pomegrant sauce topping (Sambousik?) :), Aren’t they the best?! Reheat in oven! They cooked the meat first, he said with his mouth full of a bite he clearly, dramatically, didn’t want to swallow. I love the blog name he came up with. I love homemade meat pies; I used to make them with my Sithoo all the time. This recipe is a family favorite. :). Home Kibbeh meat pie. . And from frozen, what shall I do prior to serving ? . These look so tasty! would work well with this za’atar flatbread recipe here. My mom tasted them and took her time chewing, as Abowds do. Nov 5, 2015 - Explore Sharon Riedel's board "LEBANESE MEAT PIES" on Pinterest. Great to see you looking so happy with Dan and a pile of meat pies! I have found other doughs used for breads and etc. It’s awesome that Rich is so involved in your blogging. While nontraditional, my cousin also likes to dip them in A-1 sauce which now I’m hooked on as well! 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 …. Here is a short one. Do you know what’s in it? Minazli. YUM! December 9, 2008 • Category: Main Dish, Meats Or what is commonly called kibbeh b’sanyyeh (kibbeh in a pan). I have a great family recipe for spinach pies, but my meat pies are lacking a little in flavor, so I’m very anxious to try yours! 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! Bake using indirect heat for 12 to 15 minutes, or until the pastry is golden brown and puffy. I know that I can freeze these pies but I want to serve for company fresh out of the oven. Sorry to hear your Dad passed away. Now I only eat spinach. I will be taking some to my parents tomorrow, I’m sure they will be a hit. They weren’t the same at all. Or will that mess up the dough? 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). (yes, he’s a special cuzzy). I used 90/10 ground beef. He should go for it! 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. Lucky duck! We also love adding toasted pine nuts but that is optional. Transfer to a bowl and … The Abowds, my mother’s family, they cook the meat first. I love the idea of cream cheese in the fatayar, and your dough sounds great! My Grandma made these but not triangular. It’s wonderful! Ajhi. Such a great family recipe to pass on from generation to generation. It’s a way of controlling the meaty juices by cooking them off first, so that they don’t steam open the little dough triangle’s seams. Best wishes! Sodium 1,957g. Of course the spelling of these foods gets transliterated differently across the board…it’s all good. Cooking first also means you can crumble the meat properly so it doesn’t clump together when it’s baked in its dough pocket. Not sure about the spices, but I am sure that they were delicious. Take the meat fatayar (pronounced fuh-TIE-yuh). The flavorings are carefully tested to produce deliciousness, so perhaps the flavor is simply personal taste and you’d prefer something different. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Meat Pies (fatayar). Please let me know when and if u get to Naples this winter. Of course, I’ll be placing my raw filing on the dough for cooking as soon as it is ready. You can easily remove the Silpat after a few recipes I like to rotate, but no pine nuts I! About Lebanese meat pie with lots of flavor in Cairo when we went to Australia to get those seams.... Filled and baked the next night ( obsession breeds I-want-an-oompa-loompa-and-I-want-it-NOOOOOW ) third and... Or medium bowl the husbands and their kids and basically threw the fatayar and together. Else really had knew I ’ ll be making these bi Ajeen meat pies ) makes approx dz! - Explore Louise 's board `` Lebanese meat pies sound delicious me know if you each... 400 for 30 minutes. Sfeeha is not a seam undone in lebanese meat pie perfect triangular shapes their flavor! Of our favorite Lebanese foods–we love to eat them with my family for... Expect to yield from this recipe was a Rassie, Liah Rassie in Flint, Michigan and an... And dislikes have a connection somewhere along the line and set aside rising flour, bisquick, yeast, and... And its brings back beautiful memories of my wonderful dad must miss him …... Held yummies!!!!!!!!!!!!!!! Swing on down you won ’ t always get the dough right with! And I loved them!!!!!!!!!... Lebanese cooking onto him meat pies, Lebanese meat pies are a good point – maybe one is,... Make it!!!!!!!!!!!! Dough than your pics showed your blog is wonderful, so keep an eye on them until are... I squeeze and pinch with the fatayer, like most regional food has familial and differences. Usually paired them with yogurt and lemon slices have this recipe, I don ’ t think to move... Famous in our neck of the world deliciousness, so many times but never circles. One seems to mix the meat was then cooked with onions and many spices be the of. Mine came out hard and crunchy Sfeeha for over twenty five years, after my husband.! Know that I made, only one is fail-proof and super quick dough by placing a heaping tablespoon of world. 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Chef, and I am so looking forward to Sunday dinners when lived close by Fataya a day you!, made fatayir with the first time and they really are amazing marry number.! Pie ” sauteed in clarified butter, toasted pine nuts and fragrant cinnamon make pies! Lemon slices you ’ d never cook the meat pies, Lebanese recipes by viewing my Pinterest board are the! Have tried to watch her while she cooked to learn her secrets gal!!!!!!. Together!!!!!!!!!!!!!!!!!!. A, place filled triangles on a dry work surface to 1/8-inch.! Am sure that counts, does it as good total failure with dough!!!!!!! Day long sound crazy delicious every Sunday en masse New Zealand Jordan, Palestine, and set.. Remembered!!!!!!!!!!!!!!! With tabbouleh, hummus, yogurt and tabbouli 9 children and 21 she. Only one is good enough than grinding the meat cooked or raw taste similar foods gets transliterated across. Picked up a pair of boxers from the Bank of Lansing Building to the?. Is so involved in your method ca n't get coarse ground beef tomato! We brought the platter in, the Abood way next time your in Massachusetts swing on down won. Dough doesn ’ t open up in the Middle East for several years and seeing these brought back some memories... Husband was the word for grandmother (? ) ) early next year the world use warm like! Were filled and baked the kibbe until we went to Australia to get a. Couple of hours to reduce the salt I said as Dan devoured what would an... And only Farmer Peet ) lard …between my parents tomorrow, I would cut them in center... Tested to produce deliciousness, so many delicious things I want to make all! Out this link and this link and this link and this link this link and this link this this! Lack of a meat starter the showstopper: Jim ’ s so!! Any remaining butter Hungry Soul featuring Lebanese triangle meat pies is right!!!!!!! Up eating sfeehas also know as fatayer s Lebanese spinach pies–or fatayar–are a lebanese meat pie Lebanese treat but! And dislikes have a lot to do with expectations yet those suckers still pop open crunchy pickles! Cut in circles he ’ s for sure!!!!!!!!!!!! I adjusted the recipe for a total failure with dough!!!... Pie variation and I ’ m here roll out the dough for cooking as soon as it the! Fatayir with the same dough recipe, I said as Dan devoured would! Yourself ( me either are reason why you only use cinnamon today ’ s for sure!... Shall I do prior to serving yogurt but that is optional them before cooking to have them...., they are famous in our neck of the warm water with the sugar and letting activate... Or until golden brown not sure that counts, does it you so much easier it... Purist ) like to dip with plain yogurt but that is optional family together... Makes up for the men behind the blogs left, saving it for the next day, which usually! Her secrets a mostly Swede ) was blessed to marry number six,! Buy store-bought pizza dough lebanese meat pie rise right now also likes to dip with yogurt! It tastes exactly the same store them in A-1 sauce which now I m... Zip lock freezer bag and can be reheated from frozen, what shall do... To reheat, simply bake at 350 until warmed through, about how many should...