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. Arrange meat pastries in a tray brushed with butter. Flour the surface your working on. Lebanese cheese fatayers are savory pastries found throughout the Middle East. They have a very authentic Middle Eastern flavor with all the wonderful spices and ingredients. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. i’ve made these twice now and have it saved on my pinterest boards. We often called them Fatayer, but I have … lebanese meat pies rest for at least 10 minutes while the oven is preheating. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours. They’re the epitome of ethnic comfort food. I know we would really love these Marzia! Roll out the dough into a 5-6 inch circle. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. 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. Sfiha is a popular meat pie that can be found in Lebanon as well as other Middle Eastern countries. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. These are delicious! 40 g, leaves stripped off, rinsed, drained and coarsely chopped. A mouth-watering appetizer! Bring the edges up and press to make a square. originally published July 11, 2014 — last updated May 17, 2020 It can be likened to a pizza, but the crust is much thinner and these meat pies are usually served folded in two. Knead for about 5 minutes until smooth and pliable. When I think of Lebanese Meat Pies it brings back wonderful memories from childhood. LEBANESE MEAT PIES. I love the dough for this recipe. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. Lebanese meat pies can be made in large sizes to be eaten for a main meal or smaller for appetizers! Put the flour, powdered milk, salt, yeast, and sugar in a large mixing bowl. Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini. I used her filling recipe with this dough and my family can’t get enough! Fold in the long sides without completely covering the cheese and pinch the ends tightly to seal. So easy and fun to make plus they are easy to carry around and eat. Remove from nuts from pan but leave any remaining butter. I’m just hoping no one asks for the nutritional content on these – I for one do not want to face that reality! Give it a good whisk so that all the ingredients are mixed. 23.70g. Serve your meat pies with yogurt, hummus and a tabbouleh salad. The leftovers freeze great for later! Serve warm or at room temperature. I’ve never heard of this variety before. 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. Increase the flame to medium high and add the tomatoes. Calories. 20 Comments, Posted in: Appetizers, Dinner, Lunch, Nibbles, Sandwiches, Your email address will not be published. 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. They should just start to turn translucent. 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. It is much better than the sfeeha I grew up with. 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. I love making quick and easy finger foods that my guests can munch on while I’m getting dinner ready to served. The dough is suppose to be super wet, don’t add much flour as it changes the texture of the bread. Before rolling out each dough ball spread about a teaspoon or 2 of flour on the work surface. Brown the meat for 10-12 minutes. See more ideas about Lebanese meat pies, Cooking recipes, Recipes. Fatayer are popular flaky pastry pies in the Middle East and can be filled in various ways; cheese, meat, and my personal favourite – spinach. Or can I just leave it out? A friend of mine introduced me to a Lebanese fast food, called Lahem Bi Ajeen (or Lahm bi’ajeen), earlier this year. Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. Thank you so so much. I’ve been eyeing them for months , Amazing! Thanks so much! Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for … Mix well. Pat dry the cheese slices and process in a food processor. Fill each dough round with enough spinach mixture to fill the dough but leave room around the edges to close the spinach pie. Heat the ghee (clarified butter) in a large skillet on medium heat. Preheat the oven to 500 degrees. Thank you. Cover with a clean towel and let rest for 15 minutes. The proper prepar… Lebanese Meat Pies, otherwise known as Sfeehas, are triangles of bread dough that are baked with a rich, warm flavored ground beef mixture. Save my name, email, and website in this browser for the next time I comment. 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? Lahembajin – also spelled lahmacun, lahmajun or lahmaǰo (amongst many other variations) – is a We called them esfihas! Square-shaped small pies are filled with a combination of cheese and parsley then oven baked. I really like cooking the filling before stuffing the pies. 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. Grab 2 ends and bring them over the filling. Add the salt, cinnamon powder, all spice powder, cayenne powder, and the sumac powder. Your recipe (while considerably more fattening) is WAY easier and, in my opinion, tastier. The dough was spot on and I’m going to use that same dough recipe for my Sabanegh bil Ajeen. Thank you! 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. 0.00g. When my brother and I were little my parents use to buy these from a small little Lebanese bakery for us. Place on a parchment or silicone lined baking sheet. Great for an appetizer or as a side dish! I may never make a boring western cuisine meat pie again! Apr 11, 2019 - Explore Florence Snyder's board "Lebanese meat pies" on Pinterest. Condiments include cheese, lemon juice, … Give it a stir. They were devoured by work colleagues and my daughter and boyfriend polished the rest off. These sfeehas also brought me some good memories, as they are very popular in Brazil (my home country)! Continue to cook for 8-9 more minutes. : ). 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. This recipe sounds wonderful but very fattening! 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. Design by Purr. Dietary Fiber-Sugars-Protein. The flavours in the filling! Let it cook for 1 more minute. I just made these for my wife and son, and they turned out amazing. Sprinkle a few pieces of feta cheese on top of the spinach mixture. Followed your recipe exactly and they came out great. This recipe was a big hit with my family. Just a last little note: I know it looks like a lot of oil. I wouldn’t change a thing. Roll the dough ball around so that it takes in the flour. The dough is going to feel somewhat oily, don’t be tempted to add more flour than the 1 -2 teaspoons mentioned. But I just HAD to paint the whole picture for you there. 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 … 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). Place it in a bowl and loosely cover it with plastic wrap or a towel. Kahwe Arabiyye – Arabic Coffee with Cardamom, Sfiha Armaniyye – Meat Pizza Armenian Style, Samkeh Harrah – Fish fillets with Tomato Chilli Sauce. I happen to have everything on hand to make this except the oil! To reheat frozen meat pies, place in a 250ºF oven until they warm through, about 12-15 minutes. Great photos too! Wet ½-inch of the dough circumference with water using a brush or … Using a wooden spoon, stir as you add the warm water. Lahem Bi Ajeen are essentially open-face meat pies. Nutrition Facts. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! To make this dairy free is there a substitute for the powdered milk? I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. The ingredients made exactly 32 small Sfeehas and were absolutely AMAZING! It’s entertaining season, but it doesn’t have to be mean being stuck in the kitchen for hours when you’re expecting guests! 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. I adapted this recipe from Jerusalem A Cookbook. Roll each ball into an oval shape (14x8 cm). 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. Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon. Will definitely give it a try. The fatayer, like most regional food has familial and regional differences but they all look and taste similar. They are made with a yeast leavened bread dough and topped with a spiced ground lamb mixture. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. 30%. Saturated Fat-Trans Fat-Cholesterol-Sodium-Total Carbohydrate. I LOVE this recipe! This post may contain affiliate links. For the dough: Mix the dry ingredients in a large bowl. I came across your blog on Tastespotting and I love it! You can try omitting it from the recipe if you’d like. It’s normal. The filling is most often made from lamb or beef that is mixed with tomatoes, onions, pine nuts, salt, pepper, and sometimes dried chili. When the dough starts to come together, dump it out onto a work surface. 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. Use a rolling pin to roll each dough round out so there are three sides. Transfer to a bowl and add the spring onions, parsley, egg whites, melted butter, 1 teaspoon nigella seeds, black pepper and dried mint. Drain and discard any excess grease. They can be triangular in … Take the meat fatayar (pronounced fuh-TIE-yuh). Can the oil be substituted for butter? Let’s jump right into this recipe. Looove the blue and pink Crate & Barrell bowls, by the way. Now come on, get to making Lebanese meat pies, you’re gonna love ’em! https://hadiaslebanesecuisine.com/.../sfeeha-lebanese-meat-pies 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. Marzia. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Chinese pork buns, empanadas, Ukrainian pierogi – I’ll take ’em! Bake in the middle of the oven for 18-20 minutes, or until golden brown. Please check our privacy and disclosure policy. Let mixture cool slightly. fyi the links for the tahini and molasses are broken…. For the egg wash: in a small bowl whisk egg yolks, water, salt and nigella seeds. // Impressum & Datenschutz. Bake at 425 degrees for 12-15 minutes or until they start turning lightly golden brown. Your email address will not be published. Okay, so the ugly sweaters and corduroy aren’t as fond to remember, obvi. Set the oven on convection bake for the last 5 minutes of baking to encourage browning. 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. Great recipe for Cheese-filled pies - fatayer bi jibneh. It’s a common street food which is both cheap and quick to make. Knead the dough for 3-4 minutes. I indeed forgot to write how many tomatoes were needed. Roll each ball into an oval … You don’t want the bread to be dry. Serving Size: 1: Amount Per Serving. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges. 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. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . Made these today and followed your recipe to the letter. Okay, that was bad horrible. 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. Lebanese meat pies or sfeehas bring back a lot of childhood memories for me. Divine!!! My grandmother used to make meat pies, but she used a fried dough. Hello lil’ triangles of deliciousness, we ‘meat’ again. Can’t wait to get started! The dough is basically like a pizza dough and i can\t rave about theseenough!! Cover with a clean towel and let rest for 15 minutes. Roll each dough ball into a 2-inch circle and place the 1 tablespoon of the stuffing in the center. Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. I think it’d be healthier and more flavorful than heated vegetable oil. Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. (Sorry, Mom!) Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. what can be added instead of pomegranate molasses – substitute option pls? Or we could just call them what normal people call them – Lebanese meat pies. Heat up the grill to at least 550F (or turn on broiler and move the rack to the very top 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. Oh my goodness! I’ve updated the recipe card. 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. Anyway, I’ll have to try this again, using the right kind of flour. )Fatayers are a Lebanese food found throughout the Arab world in pastry shops and market stalls. The one I made has common ingredients you can find in the average American grocery store. While it’s rising, prepare the filling. Yes it does have some fattening ingredients, totally agree with you there. I want to make sure that I explain everything step-by-step so that it’s easy to do at home. Close the dough firmly. Can’t wait to try your recipe! The dough will look kinda wet and sloppy and doesn’t really hold it’s shape. In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste. Bake in a moderate heat … I look forward to trying more of your recipes. Adjust seasoning based on your personal preference. I had been looking for a baked dough to substitute and came across this recipe. Create a well in the middle, you’re going to add the oil and the eggs in the center. So sorry about that. Turn the stove off and add the lemon juice and chopped parsley. Fatayers can also be filled with meat (lamb fatayer is traditional. Hi Stacy, In reading the recipe however I could not find the amount of tomatoes required. Lebanese Sfeeha (Meat Pie) Lebanese sfeeha or sometime called lahm bi ajeen, which basically means lamb in dough, are amazing little meat pies that full of flavor and simply delicious. Let the lebanese meat pies rest for at least 10 minutes while the oven is preheating. These sound great. Let the filling cool for 15 – 20 minutes. You may need a touch more of the flour though to make up the difference. Sauté the onions for 3 minutes. These broccoli and Lebanese cheese pie. Let rise for 1 hour. Mine took exactly 12 minutes. 0.00g. Your email address will not be published. Step 2 By LauraG. Meat pies – of all ethnic cuisines – are one of my very favorite foods. Let the dough rise in a warm spot, like the oven (turned off, of course). Required fields are marked *. Hi! Reviewed by millions of home cooks. What is in a Beef Fatayer? Bake at 425 degrees for 12-15 minutes or until they start turning lightly 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). Don’t freak out if the dough starts leaking oil in it’s container as it’s resting. I don’t think they will last too long around here! She makes the dough from scratch, but I use puff pastry instead to save time. Hi there! 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). Add the ground beef or lamb. That’s totally not as fun to say though. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller ones use 1 tablespoon). 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. 354 % Daily Values* Total Fat. I had to add more flour because the mixture was so soggy, almost like cake dough, that it couldn’t be handled. Appetizer portions will make about 32. ©2020 Little Spice Jar. Add the tahini paste and pomegranate molasses. Thanks for picking that up! It’s a point that the author strongly stresses. Pure pleasure! Divide the dough into 16 equal sized balls for larger sfeehas or 32 for appetizer sized ones. Pinch the dough as you go to create a seal, stop at the center. I made my Lebanese meat pies into large, dinner/lunch sized portions because that’s how I remember them being. Bring the last side up and pinch the center and down the 2 sides. 0%. Evenly spread a heaped tablespoonful cheese filling over the dough leaving 1 cm border. These can also be made smaller to serve as appetizers. The first step is the dough. 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