hhaha I know!! Check out this link this link and this link. When I have bought farayars from a lebanese store, the dough was very thin, almost see thru, and their fatayars looked like your pictures. Mike, that’s so great, thank you! ;-). Yum, I think I need to get on a Lebanese cooking binge! 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. 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. I can not tell you how much I love this dough. 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! 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. Lebanese Meat Pies are triangles of baked dough that are filled with a warm, rich flavored ground beef mixture of onions, garlic, spices and the ground beef. Of course the spelling of these foods gets transliterated differently across the board…it’s all good. Tsp sugar For the Meat filling: 1 onion, finely chopped 250g minced meat 1/4 teaspoon cinnamon ½ teaspoon salt ? Bring three sides of the dough together in the center over the filling and pinch into a triangle. Gues what I’ll be making for dinner this weekend? Thank you! Ø§Ø¦Ø±) means 'pie'. However, mine end up without the creases. I think my family would love these hand held yummies!! My venison version kicks it up a notch by adding breakfast sausage and pimento cheese. The meatpies sound fabulous too, I know my husband would love them too! Fatayer are middle eastern little pockets filled with all sorts of fillings. Ahhhh! Can I prepare the pies earlier in the day, put them in the refrigerator and bake later in the evening? I am just loving all these posts about our hubbys! Love that he does the dishes and always has…send my husband a note! Pour in the water gradually until the dough forms. LOL. The dough never got to the stage that it no longer stuck to my fingers. It’s wonderful! I followed Jim’s way here other than grinding the meat myself (he is such a purist). Save my name, email, and website in this browser for the next time I comment. I’m going to have to work on my squeezing and pinching. Sorry to hear you have had back issues but it sounds as though you are on the mend. 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? Lebanese Meat Pies (fatayar). Love it. I cheated with store-bought dough but you could totally make your own. If you’re not grinding the meat yourself (me either! Now if only his recipes were healthy….. Rich does the dishes AND tech stuff? That almost makes up for the no-Mexican food thing. Hi. Let dough rest 20-30 minutes. I felt like such a failure!!!! That Abowd-influnce, a mother’s influence, had reigned. I would love to get my hands on your cookbook early next year. When Grandpa passed, Grandma took over making them every Xmas Eve. I know that I can freeze these pies but I want to serve for company fresh out of the oven. There are many bread dough recipes on this site and in my cookbook. I too, add cream cheese to my meat and spinach pies. Its not in your recipe and its not in your method. I’m fascinated with the idea of a meat starter. They were traditionally served for the first time after Midnight Mass, always with cranberry sauce. Thank you so much – I hope you enjoy this Tamara!! Always have trouble getting the dough right. Loving all these pictures of the husbands and their kids. Your hubs is the cutest! Or will that mess up the dough? She then bent over, kissed mom’s hand and said, its in your hands. haha. Happy Thursday, Maureen . Will that work? I enjoyed your comment and the story about your father that the raw meat added a special flavor to the dough. Ok deal!!! Lovely blog, can’t believe I didn’t come across it before. YES!!! I like to make both Spinach and Meat Pies so people have options and can eat both if they want. 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. We cooked it all together. The flavor, out of this galaxy. Funny, when I was young I only ate meat. They are delicious! Haha I love that husbands are always willing to eat our less than perfect masterpieces:-) I would have thrown out that dough, too, though. The flavor of the crust…. My husband is one of ten children and I(a mostly Swede) was blessed to marry number six. She was definitely a raw hushwee person. Last week I shared a recipe for a Spinach Pie Recipe that we also make a lot. 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). 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? Unlike Turkish pide, which is supposed to be crunchy, fatayer are soft, fluffy and tender. I never made meat pies before. Your email address will not be published. Fatayer â¦ PS: My cousin got me hooked up having them with yogurt and A1 sauce!! They look yummy. Jim is a great cook, even better brother and we love and miss him lots around here. Smiling so much as I read this! Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Using a stand mixer fitted with the hook attachment â¦ I know!! The Lemon BowlÂ® is a registered trademark of Liz Della Croce LLC. Fatayer are usually have triangular or boat-like shape. My mom tasted them and took her time chewing, as Abowds do. They were a memory from my childhood. My aunt used to make them but her 7 kids ate all the meat ones leaving the spinach for us visiting relatives. So good. Learned this from husbands grandmother in 1960. AWESOME!!! hahaha You make a good point – maybe one is good enough. In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. And I’m Lebanese – so glad to see more fans of our food! 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! 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. Your email address will not be published. More fat makes it taste better, that’s what my daughter, Alispn told me. She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. I didn’t know you and Aggie text all day long! “Sweet Riches” LOVE that!! The proper preparation of the meat was a point of difference, a point of…contention?…between my parents. 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. It was only light golden brown around the edges baked at 400 for 30 minutes.! Sorry to hear your Dad passed away. Can’t’ wait to try this!!! Our hubs would be total besties!! I know right?? :D. And I had no idea that your husband was the baker in the family. Not a bad idea either. LOVE everything about this post!! Notify me via e-mail if anyone answers my comment. :) You all make a good looking family!! They ground their meat with lots (equal amounts of each) of onions. Annoying. It’s the best. Remove from oven and lightly brush with melted clarified butter. Fatayar over pizza, any day. My husband has tried some of your recipes and agrees it is the closest to his mom’s cooking. Reheat in oven! I can’t stop thinking about your stir-fry!!! The rounds should be 3-4 inches wide. That keeps it from clumping since you’d never cook the meat first. Whisk together the flour and salt in a mixer bowl or medium bowl. Fatayar is my granddaughter’s favorite so she will be my little helper in the kitchen. Good job, Rich. Lebanese cheese fatayers are savory pastries found throughout the Middle East. For the meat filling Preheat a convection oven to 200 degrees Celsius (220 C/425 F in a conventional oven). For the dough: Mix the dry ingredients in a large bowl. Any tips? Create a well in the center and add the oil and proofed yeast mixture. I also added a two tablespoons of Shawarma Baharat to the two pounds of lamb meat mixture. The filling is so flavorful with ground lamb. But if you want, you can easily remove the Silpat after a few minutes. 1 cup water MEAT FATAYER RECIPE? They weren’t the same at all. What a great post! Cheese Fatayer recipe with fatayer dough recipe | Fas Kitchen 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?) Help! Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. I like to bake them off right after forming them, then warm them in the oven just before serving. :). Do you know what’s in it? This is what I remembered ! I swtched to a 3″ disk, and the TBSP of filling tolled out very thin, still made a result of too much dough. I’m so glad to have this recipe. Then add the butter and mix well. We never had baked the kibbe until we went to my aunt’s home (she married my mom’s brother). Next time I will start early in making the dough.!!! I have such fond memories of my Nana making Lebanese food for us growing up. You lucky girl, you! 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. In fact, we like to make them in large quantities and store them in the freezer. Brush the top with melted butter before putting in oven. The end product was a much thicker dough than your pics showed. Mom cut the lamb by hand and did not pre cook the meat. Sounds like we have a connection somewhere along the line! . :), Aww, a husband who knew the answer to #1! My husband’s grandmother was a Rassie, Liah Rassie in Flint, Michigan. I was so impressed he came up with that!! Your husband sounds like a great guy. And the meat pies? You two are adorable. Thank you so so much. Procrastination + obsession with food = I’m here. He certainly appreciates your recipes!!! 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! Cut the dough into circles and spread one tablespoon of â¦ I plan to buy one for my daughter and son as well as all the nieces and nephews. The meat mixture, first of all, is a combination of ground lamb (beef is good too), with onion, parsley, tomatoes, a dash of chili pepper, pomegranate molasses, labneh and (the key!) Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. (yes, he’s a special cuzzy). :), Aren’t they the best?! If you can't get coarse ground meat, standard ground meat will do! To serve, we like to dip with plain yogurt but that is optional. Thank you Bev…it’s a funny and happy memory of my wonderful dad! So true. A lot of work for a disappointing result. Thanks for reading!! Our family has many stories about mom’s cooking. I’m an idiot. It’s the first time i made something like this and was easy. 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. ;). Gramma Mary used to get them from the “church”, but since I moved, i can’t seem to get them replicated. Where can I get the cookbook. Thank you Joanne! Home Â» Lebanese Recipes Â» Lebanese Meat Pies (Sfeehas). I will be taking some to my parents tomorrow, I’m sure they will be a hit. I want to make all of your fatayer recipes! When we made kibbe, it was always at least 5 pounds of meat, ground by hand, 7 times. Divide dough into small balls and roll to ⅛ inch thick. Instead if a very thin dough, it was thick. Hello Maureen, That is tricky! Or go straight to the oven from the freezer and keep an eye on them until they are heated through. Awww, Liz, that’s so sweet! It was fine though…just not something I wasn’t used to. Ahhhh you always know how to make my hubby drool!! The dough is typically harder right out of the oven, then softens as it cools. The meat mixture is uncooked and bakes with the dough. Hi my grandfather was the very first Lebanese to come to NZ, was supposed to go to USA but hit the shores of NZ. Hi Laura–thanks so much! Should they be covered in the frig? Hugs Janet. Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. He was a Rassie have you heard of that family name. He should go for it! Learn how your comment data is processed. Thanks for #1 Rich :), I love that he knows what blogs I read!! To prepare the meat filling: Melt the butter over medium heat and fry the onions. You just need to pinch them up a bit more I think! Yours look so nice. Tsp instantaneous yeast MEAT FATAYER RECIPE. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. Place 1 tablespoon of the filling into the center of each round. Her Grape leaf rolls(so different from the Greek ones) were heavenly. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. I like the his blog name too! :). The meat recipe was scrumtious. I love that he bakes that is so great! Great post about your husband–sounds like a great guy! We are delighted that our adult children love to cook and are carrying on this tradition. I tend to only make fatayer zaatar but now I will definitely be making these. Two things I’ve learned over the years – 1. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. My Grandma made these but not triangular. I know he would love to share more!! 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. I did not and it clumped up into a tasteless ball. Best wishes! Very same as yu mother. Shh…it’s our little dirty secret. Nothing quite like Lebanese food! The raw and the cooked. Your blog is wonderful, so many delicious things I want to make! This site uses Akismet to reduce spam. Tsp salt ? (Your father’s attitude … wonderful ! Do you hear what I hear? I’ll have to try the tomtao in the househ for kibbeh…. 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. I like lebanese dishes and anything with pine nuts so I will definitely be trying these out! The Aboods, no. I totally want to meet him in October!! I can not find bread dough. And yes, he’s very cute. What a great hubby, love the answers to the questions. Thank you ! It’s so fun to read these posts! Then you remove it a couple of minutes later to get a fully crisp crust. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. 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. And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! To reheat, simply bake at 350 until warmed through, about 15-20 minutes. He told us the original filling in his family was ground lamb, onion, garlic, chopped kalamata olives, pine nuts and feta cheese. Dec 22, 2019 - Explore Gina Raitano's board "Fatayer recipe" on Pinterest. Place flour in a large bowl, add salt and yeast, whisk until well mixed. They last about 3 days in the refrigerator. Crowd-Thrilling party food finely chopped 250g minced meat 1/4 teaspoon cinnamon ½ teaspoon salt just-in-from-Spain! 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Them but her 7 kids ate all the nieces and nephews out of. – he is such a cute picture of your recipes and learning the ways of our Sitis.
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