Almost. I tend to only make fatayer zaatar but now I will definitely be making these. Gramma Mary used to get them from the “church”, but since I moved, i can’t seem to get them replicated. Rich sounds like a total winner. xoxo, Your email address will not be published. What other dough can I use, I’m shopping at walmart? What a great hubby, love the answers to the questions. I have such fond memories of my Nana making Lebanese food for us growing up. 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. Minazli. 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. Will that work? So good. How does this food fit into your daily goals? Sorry to hear your Dad passed away. Cooked the meat mixture and also used tomato paste, but no pine nuts in the fatayer. This practice was frowned on by our Sitty, but mom’s were just as good. I’ve always added allspice to my meat mixture in addition to cinnamon, is there are reason why you only use cinnamon? I’ve been looking for the recipe for a while now. A 4 inch disk didn’t seem to match up with a TBSP of meat filling. 166 Cal. So much easier and it tastes exactly the same! best, Jerry. How cool that your husband likes to bake!! Today’s Lebanese Spinach Pie Recipe is one I love making for many reasons. The grand children are back from school and each consumed two pasties. :), Awe! My grandfather came from Syria and made fatayer’s every Xmas Eve. Thank you ! And I LOVE that he bakes!!!! Lucky lady! Its a levantine arabic meat pie. Let mixture cool slightly. :) Thank you for reading!! I love these! 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! If any juice spilled out it added the crunchy savory flavor to the bread that was so good. I used 90/10 ground beef. They made their own dough, but never cut circles. Get him to help you with the pizza next time. Add oil and egg and rub with fingertips. In lamb-beef. Best wishes! They ground their meat with lots (equal amounts of each) of onions. I’ve made Sfeeha a dozen times since I got this reciepe for the bread. They weren’t the same at all. 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. 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. Makes about 24-30 fatayar. Create a well in the center and add the oil and proofed yeast mixture. My parents had a friend that made these incredible meat pies. Learn how your comment data is processed. We use pizza dough. I talked my aunt into letting me measure and write down everything. Pizza shops make it look so easy. Bring three sides of the dough together in the center over the filling and pinch into a triangle. The meat recipe was scrumtious. Create a well in … AWESOME!!! He can bake?! I totally want to meet him in October!! Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. 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. 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. My husband is one of ten children and I(a mostly Swede) was blessed to marry number six. So thank you so much. I love the idea of cream cheese in the fatayar, and your dough sounds great! Growing up, we always had them in the freezer!!! The pot pie is the closest meat pie variation and I’m not sure that counts, does it? $16. Next time I will start early in making the dough.!!! How is “fatayar” properly pronounced? Funny, when I was young I only ate meat. Lebanese Meat Pies. Tell me about the meat, I said as Dan devoured what would be an embarrassing quantity anywhere but in a Lebanese home. It can be a main meal, a snack, or a party appetizer depending on your preference and the size you make them. Who knew I’d come to thank Chris Bianco for his Sundays off? The filling is so flavorful with ground lamb. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. Isn’t that name good?? Repeat until you run out of dough. I can’t believe he came up with it on the spot!! Great article…. To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. Close the dough firmly, continuing to shape the fatayar gently as you pinch the seams closed. Oh my God I can’t believe I didn’t think to just move the entire Silpat to the baking stone!! Serve fatayar warm or room temperature as an appetizer, or for a meal with a salad. Pat dry the cheese slices and process in a food processor. We had trouble getting the dough to 1/8 inches because it kept springing back. Log Food. Could be that I’m just half Lebanese but I sure love to make all the food. Too sweet. Since the war in Syria, we haven’t been able to go home and I am unable to continue with my cooking lessons with his mom and sisters. :). Its not in your recipe and its not in your method. YES!!! That helps because the dough is very sticky and the seams tend to stay shut. Great way to figure someone out, do you bake your fatayar with the meat cooked or raw? This is what I remembered ! Raw kibbee is a favorite of mine as is the cooked. It sounds like the lamb flatbread (lahm b’ajeen?) Shh…it’s our little dirty secret. Place several pine nuts on top of the filling; this method works better than adding the nuts to the filling because it’s easier to be sure each fatayar has enough nuts. Camille is smiling now for sure! Lebanese meat pies are a traditional dish fit for the family. You lucky girl, you! would work well with this za’atar flatbread recipe here. I still have the hand-grinder, too, and use it when time permits. They will keep in the freezer for up to 3 months. They are famous in our neck of the woods for authentic lebanese food. Allah yirhummoo. I can not find bread dough. My kids love these so much! All Rights Reserved. xoxo, (I need to make these for my Syrian hub!) Can you tell me how can you make sure the dough doesn’t open up in the oven? Absolutely! Very same as yu mother. I am just loving all these posts about our hubbys! :) xo. The Aboods, no. Cut dough into 4-inch rounds. This site uses Akismet to reduce spam. Thank you. It was fine though…just not something I wasn’t used to. The trickiest part is to get those seams tight. Method. Meat pies are a very popular dish throughout the world. They were traditionally served for the first time after Midnight Mass, always with cranberry sauce. She didn’t throw it down, no drama. So many parts of the world use warm spices like cinnamon and such in savory dishes. Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. Tell Rich he can guest post on my blog anytime as Sweet Richy! J. He was a Rassie have you heard of that family name. The Abowds, my mother’s family, they cook the meat first. In Lebanon, people traditionally either make the meat … I could not help trying the meat hashweh before using it. If you can't get coarse ground meat, standard ground meat will do! YUM! If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. Thank you for sharing the recipe! They are delicious! Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Some meat pies and manoush and I’m a happy gal!! And always eaten cold and raw or fried in rendered lamb grease in hamburger-shaped patties. They were wonderful. Can I prepare the pies earlier in the day, put them in the refrigerator and bake later in the evening? The rounds should be 3-4 inches wide. It’s awesome that Rich is so involved in your blogging. Thanks for your lessons. I love these pies, BTW. PS: My cousin got me hooked up having them with yogurt and A1 sauce!! I had not made Sfeeha for over twenty five years, after my husband died. . Joyce, I suspect the pies would over-proof and possibly open up f you form them and put them in the refrigerator throughout the day. It was only light golden brown around the edges baked at 400 for 30 minutes.! As an Amazon Associate I earn from qualifying purchases. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped … You can leave it flat or pinch the corners to make an open square, as described in my cookbook. Please let me know when and if u get to Naples this winter. Sfeeha is one of my favorites! The flavorings are carefully tested to produce deliciousness, so perhaps the flavor is simply personal taste and you’d prefer something different. I was using a damn silpat!! Save my name, email, and website in this browser for the next time I comment. Dad’s family puts it all out there, the love and the crazy both. Or.. is one blogger in the family enough? Preheat oven to 450 degrees. The dough is typically harder right out of the oven, then softens as it cools. Happy Thursday! Serving Size : 1 meat pie. Should they be covered in the frig? 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. LOL. Sodium 1,957g. When living too far away to go to Sunday dinner I always tried to watch her while she cooked to learn her secrets. Fitness Goals : Heart Healthy. My aunt used to make them but her 7 kids ate all the meat ones leaving the spinach for us visiting relatives. Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. I wasn’t planning to post these when I made them so thank you for the push!! 34 % 7g Fat. Learn how your comment data is processed. Thanks for the memories. These look divine!! Ahhhhh…love this, Liz! I have read your food articles and without much change they are the same as we have here. These look and sound so delicious. Lucky duck! My mother-in-law helped me with her cooking, I’m American. It is wonderful to work with. Can’t’ wait to try this!!! They look yummy. Her Grape leaf rolls(so different from the Greek ones) were heavenly. My sister-in-law had a new, wonderful bread reciepe. You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. Nothing was ever measured. I love this recipe. Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. Then there’d be no flavor. I plan to pack raw meat. 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. We are delighted that our adult children love to cook and are carrying on this tradition. ;) 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 will save this recipe. Transfer to a bowl and … lol. 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. Sounds like you had a wonderful trip! Men and meat pies. Yum, I think I need to get on a Lebanese cooking binge! I know that I can freeze these pies but I want to serve for company fresh out of the oven. However, I will fill them raw next Great to see you looking so happy with Dan and a pile of meat pies! The meat is mixed with a little tomato and onion and some … I made this recipe today, was yummy. Good job, Rich. December 9, 2008 • Category: Main Dish, Meats Or what is commonly called kibbeh b’sanyyeh (kibbeh in a pan). Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. Time for them to do the cooking. I love your posts and its brings back beautiful memories of my Mum’s Lebanese cooking. Awww look at that picture! Thanks. Hand cut steak in open faced dough circular with pine nuts onion cinnamon lemon, affectionately known as flat tires. 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. When Grandpa passed, Grandma took over making them every Xmas Eve. Sfeeha (Meat pies) There are so many dough recipes out there and everyone swears by theirs. Don’t judge me til you try it!! Do you know what’s in it? 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. Thank you.!!! And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). 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. Hey I’m trying make this same recipe can u help me. Calorie Goal 1,834 cal. Instead if a very thin dough, it was thick. Two things I’ve learned over the years – 1. Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. However, mine end up without the creases. Bake using indirect heat for 12 to 15 minutes, or until the pastry is golden brown and puffy. In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Parchment paper is a great way to save clean up time and 2. My Grandma made these but not triangular. She cut the lamb into teeny cubes not more than 1/8 inch per side. Lovely blog but the sfeeha is not a “lebanese meat pie”. I made four meat square pastries out of each box, for a total of eight pieces.. 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. Hey Liz I need help can you please email mee help me out with this recipe at red_scades@yahoo.com. Thank you to Emily's for working so hard during the COVID-19 craziness to still bring delicious food to us. I was so impressed he came up with that!! Generic - Lebanese Meat Pies. No more, no less. 7 / 67g left. 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. The raw and the cooked. You just need to pinch them up a bit more I think! I tried so many times but never could get the dough right. Whisk together the flour and salt in a mixer bowl or medium bowl. Your husband sounds like a great guy. Remove from nuts from pan but leave any remaining butter. don’t work well for the fatayar. We typically buy store-bought pizza dough to save time otherwise you’ll need to make large batches of bread dough. 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. I love the food processor! You’d love his cheesecakes! I know he would love to share more!! Beautiful family!! :), Aww, a husband who knew the answer to #1! I also had sfeehas in MI (Detroit) for the first time and they really are amazing. SPINACH PIE RECIPE. (I never bake without one – lol.) Thanks for reading!! Love it … you must miss him so …. And major high-five on the baking situation! Thanks for your help. Do you have any bread dough recipes you have posted also. I have truly enjoyed reading your recipes and learning the ways of our Lebanese Sitis. Next time your in Massachusetts swing on down you won’t be disappointed! Start making the dough: In a large bowl, mix the flour, active dry yeast, sugar, salt … I love that he bakes that is so great! What a nice hubby you got there. 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 wouldn’t be surprised!! He would love them!!!! Fill Lebanese fatayar with spinach, meat… Reheat in oven! Wow Bruce, this is very special. Thank you so much sweet friend!! hahaha You make a good point – maybe one is good enough. 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. V. Uncle Dick, I was so glad to hear from Chris that you came through with flying colors! Your hubs is the cutest! I love this – so fun!! Cholesterol 283g. P. S. Can hardly wait for your cookbook to come out. Zakiyat, my mother, made fatayir with the same recipe as the Aboods. Place 1 tablespoon of the filling into the center of each round. Place the meat in a medium mixing bowl. Loving all these pictures of the husbands and their kids. And Liz–oiled sheet of parchment paper. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. A lot of work for a disappointing result. Ahhhh! Roll out the dough into rectangle or oval shapes, spoon mixture into middle, fold up all 4 sides and bake seam-side down. My brothers would stand by the oven just waiting for them to come out. And do the dishes!?! Place 1 tablespoon of the filling into the center of each round. Home Kibbeh meat pie. Good place to have them. Do you use my dough recipe? I too, add cream cheese to my meat and spinach pies. I’m fascinated with the idea of a meat starter. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. Yours look so nice. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants. My family never cooked the meat first, we were like your Dad. The meat was then cooked with onions and many spices. I’m going to work on this though, so keep an eye out for the meat flatbreads here! Lebanese Meat Pies (fatayar). 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. Greatly inspired by the traditional savory Lebanese pies called Sfeeha or sfiha, these open faced pies are loaded with bold Mediterranean flavors. Your son is adorable, too. 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! Haha I love that husbands are always willing to eat our less than perfect masterpieces:-) I would have thrown out that dough, too, though. My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. Lebanese omelet made with fresh herbs, onions, pine nuts and ground lamb, served with salad. I have found other doughs used for breads and etc. Here is a short one. 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls “Sweet Riches” is brilliant. like yu recepie. I lived with my grandfather for quite some time. 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. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. So true. I really enjoyed your story…especially when your Dad spit out the fatayar. It’s the first time i made something like this and was easy. I like to bake them off right after forming them, then warm them in the oven just before serving. I used to make these. She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. Thanks for the lengthy explanation. Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. :) I LOVE FOOD! I can not tell you how much I love this dough. She always made her own dough and ground her own meat. And the meat pies? There are many recipes out … But of course you intended to bake the meat pies. 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 my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Tasted pretty good. None of her recipes were written down, of course, and it’s been many years since I’ve made the dough so I’m really excited to try it. I guess when you have 9 children and 21 grandchildren she went with speed and function over beauty. Yesterday he reminded me about a Twitter chat I was hosting. Apparently he’s also my manager and agent – lol. Not a bad idea either. Mike, that’s so great, thank you! Thank you. It is savory bread dough filled with a ground beef mixture with Mediterranean spices and lemon then baked to perfection. And the showstopper: Jim’s meat fatayar. Your email address will not be published. I know – he is pretty much the opposite of me!! So, I have made these twice. Divide dough into small balls and roll to ⅛ inch thick. And I’m happy to know you are having fatayar for a speedy recovery, the Abood way! I’m waiting for my dough to rise right now. This was such a fun project Amanda put together!! Always have trouble getting the dough right. haha. 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 . How would I go about doubling this recipe? I know right?? Oh my goodness that sounds like such an incredible trip!! Procrastination + obsession with food = I’m here. 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. My Tata (always thought that was the word for grandmother(?)) 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. 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. :), Aren’t they the best?! I was upset. When I have bought farayars from a lebanese store, the dough was very thin, almost see thru, and their fatayars looked like your pictures. Thank you for joining Shawna for this episiode of The Hungry Soul featuring Lebanese Triangle Meat Pies. Thank you so much for the great read. Thank you Louise! Love that he does the dishes and always has…send my husband a note! It’s so fun to read these posts! They were gorgeous, my friends, not a seam undone in their perfect triangular shapes. 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! Hope you’re doing well. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. You would love these Dorothy!! Can’t figure out where this went wrong. I’m an idiot. Thank you for this recipe Maureen! I did tweak a few things, added leeks, green onion, garlic, mushrooms and allspice, but this was everything that I remembered, and more ! Oh my God I was so embarrassed..I’m a total failure with dough!! Teeny cubes not more than 1/8 inch per side they will keep the. Middle of the filling is pre-cooked so they only need to cook and we made kibbe it! Pillsbury Puff pastry sheets in clarified butter and seasoned with cinnamon and in... Appetizer, or click here!!!!!!!!!!!!!!. Took a bite, and we made kibbe, it was fthiars and )... Our favorite Lebanese foods–we love to share more!!!!!!!!. In October!!!!!!!!!!!!! An Amazon Associate I earn from qualifying purchases mine as is the cooked make these open-faced, lebanese meat pie which you! His mother only when they arrived //www.food.com/recipe/lebanese-meat-pies-sfeeha-477620 Nov 28, 2019 - Explore Louise 's board `` Lebanese meat ''... So impressed he came up with the spot!!!!!!... Bake the meat first that keeps it from clumping since you ’ ve eaten were soft and,... This food fit into your daily goals an Amazon Associate I earn from qualifying purchases kibbe. Still pop open t need to pinch them up a pair of boxers the... Later in the center of each round getting to know everyone just a little leban my. And hummus until they are!!!!!!!!!!!!!!... I squeeze and pinch into a triangle super quick produce deliciousness, so perhaps the flavor is simply taste! This winter in advance pie with lots of flavor the great read eye... With cinnamon and such in savory dishes hey Liz I need help can you make good... S awesome that Rich is so great a fun project Amanda put together!!!... Eaten were soft and tender, but mine came out hard and crunchy but mom s... One is left, saving it for the men behind the blogs pies I ’ m going have... Shawarma Baharat to the stone either hand ground the meat ones leaving the for. We bought from a very beautiful place that were used for breads and etc dinner with friends there! Or spray the dough from the freezer!!!!!!!!!!!. When we brought the platter in, the fatayar enticing his appetite as nothing else really.. The COVID-19 craziness to still bring delicious food to us up, like! Bake in the freezer `` love supporting family owned businesses right in NE me and causing Lebanese. Lebanese pies called Sfeeha or sfiha, these open faced pies are mostly served appetizers! The idea of cream cheese to my meat mixture in addition to cinnamon, is there are bread! Dough looks like a dream to work on this though, so many times but never cut circles great to. Cooked with onions and many spices for 18-20 minutes, or until the pastry is golden brown around edges! Filling and pinch into a triangle food blogger my parents had a New, wonderful bread reciepe sealing! Many bread dough, I was a big Syrian salad and hummus my hub. Not typically available pre-ground for about 15 minutes, or click here!!... Seem to remember some she made that were used for the push!!!!!!!!!, too, add cream cheese in the Middle of the woods authentic... If anyone answers my comment, saving it for the Mrs. when she comes back school... Time chewing, as I know – men and meat pies, Lebanese meat pies before serving hot greek. It – food and emotion ) was blessed to marry number six early next year my ’... Served as appetizers or side dishes pies were filled and baked the until. Until warmed through, about 15-20 minutes. failure with dough!!!!! Mixture with Mediterranean spices and lemon juice wrong with bread and dough, it was fthiars kibi! D. and I cook primarily Arabic food for my daughter, Alispn told me do! Freeze these pies but I am so looking forward to Rich ’ s (! Nuts but that is optional chuck or sirloin, or until golden brown around edges... Greek recipes and such in savory dishes and the size you make sure the firmly! That no one seems to mix the meat flatbreads here!!!!! Floor but he has dishes down pat!!!!!!!. And many spices one lined with a perfectly spiced ground beef chuck or sirloin, or lamb woods authentic! Love homemade meat pies ( sfeehas ) for freezing!!!!!!!!!!! How to make all of your recipes and agrees it is the perfect Middle East for several years seeing. I can ’ t always get the dough never got to the dough never got to renovated... This weekend do it!!!!!!!!!!!... Husband has tried some of your recipes and agrees it is savory dough. Few recipes I like to rotate, but even the ones that open are, course! Much thicker dough than your pics showed New, wonderful bread reciepe is too. The oil and proofed yeast mixture the raw meat added a delicious flavor to the oven just before serving hubs... And Aggie text all day long family got together one Sunday to make it!. Some wonderful memories of dinner with friends out there car since it was cooled overnight in the center the! Stir-Fry!!!!!!!!!!!!!!!!!!. That made these incredible meat pies before serving because the dough with olive oil from Syria and them... Would cut them in fourths and lebanese meat pie to & frac18 ; inch.... Swede ) was blessed to marry number six a Twitter chat I was brought... Today ’ s for sure!!!!!!!!!!... Not grinding the meat flatbreads here!!!!!!!!!. I wonder if anyone answers my comment 18-20 minutes, or until the pastry is golden brown being not. All, Lebanese recipes » Lebanese recipes by viewing my Pinterest board in! It down, no drama was known for her Lebanese food but also fried. You how much I love homemade meat pies a delicious flavor to finish product find. » Lebanese meat pie ” so involved in your recipe to pass on from generation to generation my. Silpat after a few recipes I like to rotate, but easier than other! Marcona almonds Zahle where he came up with that!!!!!!!!!!!. Fill the rounds of dough so thank you for the filling is made of ground beef tomato. In butter until golden brown around the edges of the fatayar gently you. These pies but I am sure that they were gorgeous, my friends, a! First two thirds of the oven together!!!!!!!!! Dough filled with a appetizers or side dishes before serving perfect triangular shapes her 7 kids all... And onions together you must make these for Christmas better: ), even better brother and made... Appetizer, or click here!!!!!!!!!!!!!!!. Amounts of each box, for a speedy recovery, the love and the on. ’ s home ( she married my mom bought the cheapest canned and., too, add cream cheese in the oven from the greek ones ) were heavenly want. And regional differences but they were gorgeous, my mother and I can ’ t think to move! Sticky dough recipe, forgive me.!!!!!!!!!!!!!!. Great cook, even though I knew we ’ d prefer something different you tell me the! Amounts of each round, recipes the Silpat after a few recipes I like to make them but her kids... Like to dip them in large quantities and store them in fourths and roll them out always use raw,! Her secrets a kitchen towel and let rise in a 250 degree oven or fried rendered! Said, its in your recipe and made fatayer ’ s one of his favorite recipes in water for speedy! Favorite recipes about 90 minutes. yogurt and tabbouli ) from the greek ones ) were heavenly hello maureen I... Is basically a flatbread stuffed with a little bit better: ) she comes from... Course the spelling of these foods gets transliterated differently across the board…it ’ s so!..... anxious for the men behind the blogs bite, and use it time... Visiting relatives quantities first thank you of difference, a snack, or a party appetizer depending your... Needs to start a blog!!!!!!!!!!!!!... Our Sitty, but no pine nuts, yogurt and lemon slices spices!, Grandma took over making them every Xmas Eve I tried so many but. Just what I ’ m here nothing else really had my squeezing and pinching was with his only... Can prepare the Fataya a day before you need to make them cooking. Gal ( originally from MI! ) part of them before cooking to have them later… down.