See more ideas about fatayer recipe, middle eastern recipes, lebanese recipes. I like to make both Spinach and Meat Pies so people have options and can eat both if they want. However, I used your recipe to provide the filling (hashweh). Shh…it’s our little dirty secret. I wonder if anyone has ever frozen part of them before cooking to have them later…. As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. You just need to pinch them up a bit more I think! Fatayer is a Middle Eastern meat pie that is filled with either meat and pine nuts, spinach or cheese (such as feta.) Or will that mess up the dough? As an Amazon Associate I earn from qualifying purchases. I could not help trying the meat hashweh before using it. Growing up, we always had them in the freezer!!! From frozen reheat in a 350 degree oven! I worked with you in Lansing when you were first out of law school. However, I will fill them raw next My mother-in-law helped me with her cooking, I’m American. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. Unlike Turkish pide, which is supposed to be crunchy, fatayer are soft, fluffy and tender. What kind of store bread dough do you recommend? 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. How long will these last in the fridge? ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. I plan to pack raw meat. Preheat the oven to 375 degrees. Some meat pies and manoush and I’m a happy gal!! To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. Who knew I’d come to thank Chris Bianco for his Sundays off? ;) 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!) 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. Hi Laura–thanks so much! Of course the spelling of these foods gets transliterated differently across the board…it’s all good. Sprinkle the work surface with flour and knead the dough. This post is great. :), Aww, a husband who knew the answer to #1! You lucky girl, you! Here is a short one. The meatpies sound fabulous too, I know my husband would love them too! Remove from oven and lightly brush with melted clarified butter. Check out this link this link and this link. Lucky lady! Let mixture cool slightly. I know!! In my family, we grew up eating sfeehas also know as fatayer. Hi Jane! Best wishes! Do you use my dough recipe? xoxo, Your email address will not be published. So good. Let dough rest 20-30 minutes. These look divine!! Roll out the dough into rectangle or oval shapes, spoon mixture into middle, fold up all 4 sides and bake seam-side down. I felt like such a failure!!!! It sounds like the lamb flatbread (lahm b’ajeen?) J. She didn’t throw it down, no drama. I’m just worried about the dough rising over the bowl. So many parts of the world use warm spices like cinnamon and such in savory dishes. I think my family would love these hand held yummies!! My husband is one of ten children and I(a mostly Swede) was blessed to marry number six. Lovely blog, can’t believe I didn’t come across it before. 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. My parents had a friend that made these incredible meat pies. 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 husband has tried some of your recipes and agrees it is the closest to his mom’s cooking. Close the dough firmly, continuing to shape the fatayar gently as you pinch the seams closed. I made four meat square pastries out of each box, for a total of eight pieces.. best, Jerry. 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. 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?) I found it nteresting that no one seems to mix the meat with a little leban. a bit of tahini. My Tata (always thought that was the word for grandmother(?)) Ahhhhh…love this, Liz! 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. Sfeeha is one of my favorites! Nice recipe. Hi Maria–the trick is in the dough–my fatayar dough is intentionally sticky, and it tends to stay together quite well. This site uses Akismet to reduce spam. Thank you and I hope mine look as pretty as yours! Repeat until you run out of dough. Mine….just a triangular pillow! Apr 25, 2017 - Explore Um Waheb's board "Beef Fatayer - recipe", followed by 157 people on Pinterest. Tasted pretty good. Fatayar over pizza, any day. To reheat, simply bake at 350 until warmed through, about 15-20 minutes. Lebanese lamb fatayer is an excellent example of street food, comfort food, as well as delicious food, all wrapped up into a pastry. You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. I know – men and meat pies is right!! To make the meat filling, mix all the ingredients, except the pomegranate seeds ⦠Notify me via e-mail if anyone answers my comment. And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! Smiling so much as I read this! Ok deal!!! Nothing quite like Lebanese food! I’m fascinated with the idea of a meat starter. BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. They cooked the meat first, he said with his mouth full of a bite he clearly, dramatically, didn’t want to swallow. Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. 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. ⦠What a great hubby, love the answers to the questions. That’s so awesome you’ve had sfeehas in Detroit!!! Hope you’re doing well. :) Also I will tell Rich that – haha!! Bake in the middle of the oven for 18-20 minutes, or until golden brown. The allspice will be wonderful too–this is just one way to make it! Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Fatayer or fataya in this case Veggie fatayer is a change of diet for (most of us) daily meat diet.Veggie fatayer still contain good amount of energy and protein.Vegetable Fatayer is very low in cholesterol as appose to meat Fatayer. My fiances family always uses a “starter” called labby (which no one can tell me how to spell either…) have you ever hard of cooking the meat with a starter? Tell Rich he can guest post on my blog anytime as Sweet Richy! I made empanadas for Brad a while back and he still says that’s one of his favorite recipes. A 4 inch disk didn’t seem to match up with a TBSP of meat filling. Let me know if you try it and how they come out! Just rolled each individually. Thank you for sharing the recipe! “Sweet Riches” is brilliant. Ground Meat???? He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. Some day I have to get over my fear of making them and just do it! She was definitely a raw hushwee person. Your email address will not be published. . I tend to only make fatayer zaatar but now I will definitely be making these. don’t work well for the fatayar. How can you go wrong? Fatayer ⦠roll out the door and down the street in Cairo when we went at! Healthy if it doesn ’ t wait for your cookbook to come out the flavorings are carefully tested produce! Your method ( sfeehas ) fatayar on the mend next day, put them the! 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