354 % Daily Values* Total Fat. Hi! Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. )Fatayers are a Lebanese food found throughout the Arab world in pastry shops and market stalls. This Lebanese spinach pie is filled with a mixture of spinach, combined with onion, pine nuts, pomegranate molasses and seasonings including salt, sumac (the magical ingredient), lemon juice and optional cayenne (for a bit of heat). Nutrition Facts. They are made with a yeast leavened bread dough and topped with a spiced ground lamb mixture. Mar 3, 2015 - 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. Let the dough rise in a warm spot, like the oven (turned off, of course). Anyway, I’ll have to try this again, using the right kind of flour. These sound great. It’s normal. Saturated Fat-Trans Fat-Cholesterol-Sodium-Total Carbohydrate. ©2020 Little Spice Jar. Cover with a clean towel and let rest for 15 minutes. Dietary Fiber-Sugars-Protein. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller ones use 1 tablespoon). Please check our privacy and disclosure policy. She makes the dough from scratch, but I use puff pastry instead to save time. You can try omitting it from the recipe if you’d like. fyi the links for the tahini and molasses are broken…. Design by Purr. The first step is the dough. Lebanese cheese fatayers are savory pastries found throughout the Middle East. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. Heat the ghee (clarified butter) in a large skillet on medium heat. Lebanese meat pies or sfeehas bring back a lot of childhood memories for me. Mine took exactly 12 minutes. I wouldn’t change a thing. The fatayer, like most regional food has familial and regional differences but they all look and taste similar. Divide the dough into 16 equal sized balls for larger sfeehas or 32 for appetizer sized ones. It’s entertaining season, but it doesn’t have to be mean being stuck in the kitchen for hours when you’re expecting guests! Okay, that was bad horrible. Your email address will not be published. Sfiha is a popular meat pie that can be found in Lebanon as well as other Middle Eastern countries. Serve your meat pies with yogurt, hummus and a tabbouleh salad. I love the dough for this recipe. You may need a touch more of the flour though to make up the difference. 30%. Bring the edges up and press to make a square. To make this dairy free is there a substitute for the powdered milk? Let the filling cool for 15 – 20 minutes. Bake at 425 degrees for 12-15 minutes or until they start turning lightly Let the lebanese meat pies rest for at least 10 minutes while the oven is preheating. I made my Lebanese meat pies into large, dinner/lunch sized portions because that’s how I remember them being. Can’t wait to get started! i can\t rave about theseenough!! Serving Size: 1: Amount Per Serving. I love making quick and easy finger foods that my guests can munch on while I’m getting dinner ready to served. : ). Give it a stir. Set the oven on convection bake for the last 5 minutes of baking to encourage browning. I just made these for my wife and son, and they turned out amazing. I don’t think they will last too long around here! Followed your recipe exactly and they came out great. Thank you. Roll each dough ball into a 2-inch circle and place the 1 tablespoon of the stuffing in the center. These sfeehas also brought me some good memories, as they are very popular in Brazil (my home country)! The dough is suppose to be super wet, don’t add much flour as it changes the texture of the bread. Jul 12, 2014 - Sfiha, Lam Bi'ajeen or Sfeeha Lebanese meat pies are savory pastries that are filled with ground beef or lamb, onions, tomatoes, tahini, and much more. Thanks for picking that up! A friend of mine introduced me to a Lebanese fast food, called Lahem Bi Ajeen (or Lahm bi’ajeen), earlier this year. I know we would really love these Marzia! It’s a common street food which is both cheap and quick to make. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours. These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). Wet ½-inch of the dough circumference with water using a brush or … Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. They’re the epitome of ethnic comfort food. Add the salt, cinnamon powder, all spice powder, cayenne powder, and the sumac powder. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Close the dough firmly. Our most trusted Lebanese Meat Pie With Cheese recipes. what can be added instead of pomegranate molasses – substitute option pls? But I just HAD to paint the whole picture for you there. Brown the meat for 10-12 minutes. I’ve been eyeing them for months , Amazing! Okay, so the ugly sweaters and corduroy aren’t as fond to remember, obvi. Adjust seasoning based on your personal preference. The fatayer consists of a filling wrapped in dough and baked in the oven. If you’re making large ones, you’ll end up with 16. You don’t want the bread to be dry. Chinese pork buns, empanadas, Ukrainian pierogi – I’ll take ’em! Step 2 Fatayer are popular flaky pastry pies in the Middle East and can be filled in various ways; cheese, meat, and my personal favourite – spinach. I may never make a boring western cuisine meat pie again! Lebanese meat pies or sfeehas are savory pastries that are traditionally served like pizzas or as little triangles of doughy bread stuffed with a flavorful ground lamb or beef filling. Will definitely give it a try. When the dough starts to come together, dump it out onto a work surface. Put the flour, powdered milk, salt, yeast, and sugar in a large mixing bowl. originally published July 11, 2014 — last updated May 17, 2020 They were treats that came around every couple of months or so, as the bakery was in the city and we lived in a tiny suburb an hour away. Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. Your email address will not be published. In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste. Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for … I came across your blog on Tastespotting and I love it! Drain and discard any excess grease. 3 ⅔ cup self-rising flour + additional more for rolling dough, 2 ¼ teaspoons quick-rising active dry yeast, 1 teaspoon EACH: ground cinnamon AND allspice, 2 tablespoons EACH: sumac powder, lemon juice, AND chopped parsley. Marzia. Bake in a moderate heat … You have an amazing website and your photography skills are awesome :)…I have spinach and meat pies when I visit middle eastern places and I love it. Place it in a bowl and loosely cover it with plastic wrap or a towel. I’m just hoping no one asks for the nutritional content on these – I for one do not want to face that reality! Remove from nuts from pan but leave any remaining butter. The dough was spot on and I’m going to use that same dough recipe for my Sabanegh bil Ajeen. Roll out the dough into a 5-6 inch circle. My grandmother used to make meat pies, but she used a fried dough. Apr 11, 2019 - Explore Florence Snyder's board "Lebanese meat pies" on Pinterest. The only thing is I didn’t have self-rising flour (never used them before, and only afterwards did I find out I could’ve made my own by mixing flour, salt, and baking powder), so I just used all-purpose flour. I indeed forgot to write how many tomatoes were needed. Add the ground beef or lamb. Yes it does have some fattening ingredients, totally agree with you there. The leftovers freeze great for later! Lahembajin – also spelled lahmacun, lahmajun or lahmaǰo (amongst many other variations) – is a Am I able to use regular milk rather than powdered or what can I use to substitute as I don’t have this ingredient on hand? Vitamin D-Calcium-Iron-Potassium-* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 0%. These can also be made smaller to serve as appetizers. Using a wooden spoon, stir as you add the warm water. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. 0.00g. I adapted this recipe from Jerusalem A Cookbook. Great photos too! Hello lil’ triangles of deliciousness, we ‘meat’ again. I’ve updated the recipe card. Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. I think it’d be healthier and more flavorful than heated vegetable oil. I want to make sure that I explain everything step-by-step so that it’s easy to do at home. I look forward to trying more of your recipes. It’s a point that the author strongly stresses. Now come on, get to making Lebanese meat pies, you’re gonna love ’em! Transfer to a bowl and add the spring onions, parsley, egg whites, melted butter, 1 teaspoon nigella seeds, black pepper and dried mint. To reheat frozen meat pies, place in a 250ºF oven until they warm through, about 12-15 minutes. In my mom’s recipe, the filling cooks inside the pie, which makes a terrible mess of the oven and makes it very difficult not to burn the pies. The flavours in the filling! Turn the stove off and add the lemon juice and chopped parsley. Give it a good whisk so that all the ingredients are mixed. Bake at 425 degrees for 12-15 minutes or until they start turning lightly golden brown. Also, for the filling, I didn’t have any tahini, so I substituted for a little kefir (I saw it done elsewhere, probably not with the same results), and substituted the pomegranate molasses for some very sour jam I’d made (cambuci, a fruit similar in taste to tamarind). These are delicious! Oh my goodness! Made these today and followed your recipe to the letter. i’ve made these twice now and have it saved on my pinterest boards. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. Save my name, email, and website in this browser for the next time I comment. Hi Stacy, We called them esfihas! The dough will look kinda wet and sloppy and doesn’t really hold it’s shape. Let mixture cool slightly. So sorry about that. Great for an appetizer or as a side dish! Roll the dough ball around so that it takes in the flour. The filling is most often made from lamb or beef that is mixed with tomatoes, onions, pine nuts, salt, pepper, and sometimes dried chili. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. I have distinct memories of cold, blizzardous (not a word, I know) winters, wearing ugly sweaters, corduroy pants, and eating warm sfeehas (or sfihas, however you spell it) by the fireplace. Impressum & Datenschutz. Calories. Fatayer el jebneh are typically boat-shaped but you can shape the dough any way you are comfortable with, I sometimes shape them the same way as the lebanese meat pies and other times I make them into triangles or circles, they are tasty in any shape so have fun with it. I wanted to make Armenian lahmajun but happened to come across your recipe for sfeehas so I decided to try them instead, they looked so good. Knead for about 5 minutes until smooth and pliable. Lebanese meat pies can be made in large sizes to be eaten for a main meal or smaller for appetizers! Thank you! They were devoured by work colleagues and my daughter and boyfriend polished the rest off. They have a very authentic Middle Eastern flavor with all the wonderful spices and ingredients. Grab 2 ends and bring them over the filling. Cover with a clean towel and let rest for 15 minutes. Such bakeries are flocked by Lebanese peeps mostly for a nice breakfast of flat bread pies, or mini “pizzas” baked with any of the following toppings: ground beef, Zaatar … Let rise for 1 hour. Create a well in the middle, you’re going to add the oil and the eggs in the center. 23.70g. 0.00g. They should just start to turn translucent. When my brother and I were little my parents use to buy these from a small little Lebanese bakery for us. Square-shaped small pies are filled with a combination of cheese and parsley then oven baked. The proper prepar… What is in a Beef Fatayer? Roll each ball into an oval … Continue to cook for 8-9 more minutes. The dough is going to feel somewhat oily, don’t be tempted to add more flour than the 1 -2 teaspoons mentioned. This recipe was a big hit with my family. Meat pies can be store in the refrigerator covered for up to 3 days and can be baked and frozen for up to 2 months. Or can I just leave it out? Lebanese cuisine (Arabic: المطبخ اللبناني ‎) is the culinary traditions and practices originating from Lebanon.It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Lebanese cheese pie. Transfer onto a baking sheet lined with parchment paper, brush with egg wash and bake in a preheated oven (200°C/ 400°F) for about 20-30 minutes, or until golden in colour. Before rolling out each dough ball spread about a teaspoon or 2 of flour on the work surface. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Thanks so much! Heat up the grill to at least 550F (or turn on broiler and move the rack to the very top I had been looking for a baked dough to substitute and came across this recipe. So easy and fun to make plus they are easy to carry around and eat. Or we could just call them what normal people call them – Lebanese meat pies. To the uninitiated, these cheeses pies – or fatayer (pronounced, “fat-eye-ah”) – look no more impressive than miniature pizzas without the pepperoni, though I assure you they are one of the most coveted foods to the members of my family.They are unparalleled in their taste and difficult to track down – a kind of Lebanese truffle. https://hadiaslebanesecuisine.com/.../sfeeha-lebanese-meat-pies Pure pleasure! (Sorry, Mom!) Kahwe Arabiyye – Arabic Coffee with Cardamom, Sfiha Armaniyye – Meat Pizza Armenian Style, Samkeh Harrah – Fish fillets with Tomato Chilli Sauce. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . Can the oil be substituted for butter? Place on a parchment or silicone lined baking sheet. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. By LauraG. Let’s jump right into this recipe. Fatayers can also be filled with meat (lamb fatayer is traditional. Sauté the onions for 3 minutes. Required fields are marked *. Reviewed by millions of home cooks. Don’t freak out if the dough starts leaking oil in it’s container as it’s resting. Meat pies – of all ethnic cuisines – are one of my very favorite foods. It can be likened to a pizza, but the crust is much thinner and these meat pies are usually served folded in two. Thank you so so much. For the egg wash: in a small bowl whisk egg yolks, water, salt and nigella seeds. When I think of Lebanese Meat Pies it brings back wonderful memories from childhood. Preheat the oven to 500 degrees. Fold in the long sides without completely covering the cheese and pinch the ends tightly to seal. That’s totally not as fun to say though. Hi there! Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini. Let it cook for 1 more minute. The one I made has common ingredients you can find in the average American grocery store. It is much better than the sfeeha I grew up with. Increase the flame to medium high and add the tomatoes. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Dough was spot on and i ’ ve been eyeing them for months, amazing the texture the. Than the sfeeha i grew up with Marzia: a wife, a,. Them over the dough was spot on and i ’ d like Arab in! Surface your working on and have it saved on my pinterest boards feel somewhat oily don... 'M Marzia: a wife, a nutritionist, a food processor pine nuts, yogurt and lemon and! Hello lil ’ triangles of deliciousness, we ‘ meat ’ again add the warm water heard this. Want to make a boring western cuisine meat pie that can be found in Lebanon as as., get to making Lebanese meat pies, you ’ re going to feel somewhat oily lebanese meat and cheese pie ’. Have everything on hand to make up the difference making quick and finger! 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