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. It’s wonderful! As an Amazon Associate I earn from qualifying purchases. Sorry to hear you have had back issues but it sounds as though you are on the mend. Don’t judge me til you try it!! Thank you and I hope mine look as pretty as yours! Let the dough rest for a few minutes. I could not help trying the meat hashweh before using it. Hi my grandfather was the very first Lebanese to come to NZ, was supposed to go to USA but hit the shores of NZ. Annoying. I can’t stop thinking about your stir-fry!!! Lebanese omelet made with fresh herbs, onions, pine nuts and ground lamb, served with salad. Your hubs is the cutest! Rich sounds like a total winner. I am Irish Catholic gal (originally from MI!) Lucky duck! Two things I’ve learned over the years – 1. What a man you have their Liz! Cover with a kitchen towel and let rise in a … That keeps it from clumping since you’d never cook the meat first. Pizza shops make it look so easy. And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! Thanks for the memories. Place 1 tablespoon of the filling into the center of each round. Apparently he’s also my manager and agent – lol. Dad’s family puts it all out there, the love and the crazy both. I cheated with store-bought dough but you could totally make your own. Let me know if you try them!! Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. But of course you intended to bake the meat pies. It is savory bread dough filled with a ground beef mixture with Mediterranean spices and lemon then baked to perfection. Could be that I’m just half Lebanese but I sure love to make all the food. “Sweet Riches” is brilliant. ), those are open-faced and I hadn’t tried the raw in my fatayar, for fear of the pies opening up, the meat clumping. I know – he is pretty much the opposite of me!! I swtched to a 3″ disk, and the TBSP of filling tolled out very thin, still made a result of too much dough. Let dough rest 20-30 minutes. I will save this recipe. My mother-in-law helped me with her cooking, I’m American. Fatayar is my granddaughter’s favorite so she will be my little helper in the kitchen. Of course the spelling of these foods gets transliterated differently across the board…it’s all good. Hunnie was known for her Lebanese food but also her fried chicken. Awww look at that picture! The meatpies sound fabulous too, I know my husband would love them too! If you’re not grinding the meat yourself (me either! The filling is made of ground beef or lamb sauteed in clarified butter and seasoned with cinnamon and allspice. This site uses Akismet to reduce spam. 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? . For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. SPINACH PIE RECIPE. Thank you for this recipe Maureen! Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. That almost makes up for the no-Mexican food thing. This site uses Akismet to reduce spam. Mix the filling half & half. Place 1 tablespoon of the filling into the center of each round. I’ve made Sfeeha a dozen times since I got this reciepe for the bread. Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. Sounds like you had a wonderful trip! Transfer to a bowl and … It’s really fun getting to know everyone just a little bit better :) THese meat pies sound DELICIOUS! Thanks for the lengthy explanation. She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. Our family has many stories about mom’s cooking. A 4 inch disk didn’t seem to match up with a TBSP of meat filling. Nov 5, 2015 - Explore Sharon Riedel's board "LEBANESE MEAT PIES" on Pinterest. How proud he would be. Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. :) You all make a good looking family!! 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. Then there’d be no flavor. :) Thank you for reading!! In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Can you tell me how can you make sure the dough doesn’t open up in the oven? I wonder if anyone has ever frozen part of them before cooking to have them later…. Nevertheless, she considered mom’s better than hers. It’s all raw. When I have bought farayars from a lebanese store, the dough was very thin, almost see thru, and their fatayars looked like your pictures. (the abood way), Hi, Dick…Vicki Voisin here. We also cooked the meat first. 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls I’ve been looking for the recipe for a while now. To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. Bread and meat really is the basic stuff of life that has enough magic in it to get you through the most difficult of days. Add oil and egg and rub with fingertips. I had not made Sfeeha for over twenty five years, after my husband died. I hope you can find my book there too. Next time I will start early in making the dough.!!! I made four meat square pastries out of each box, for a total of eight pieces.. I like to bake them off right after forming them, then warm them in the oven just before serving. As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. So delicious!!! I’m going to work on this though, so keep an eye out for the meat flatbreads here! 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! AND I am so looking forward to Rich’s baking posts this fall… ha ha!!! You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. Do you use my dough recipe? Then cool and freeze them. We had trouble getting the dough to 1/8 inches because it kept springing back. To adorable! Maureen, you are the keeper of memories–every one of your columns evokes wonderful movies in my heart of my childhood home, influenced by the Abowds, Attiyehs, Khouries and Nassirs. Roll the dough out on a dry work surface to 1/8-inch thickness. Thanks!! In fact, we like to make them in large quantities and store them in the freezer. Learned this from husbands grandmother in 1960. Let me know if you try it and how they come out! Place the meat in a medium mixing bowl. Do you know what’s in it? Save my name, email, and website in this browser for the next time I comment. So, I have made these twice. Nothing was ever measured. From frozen reheat in a 350 degree oven! Our hubs would be total besties!! I know – men and meat pies is right!! She always made her own dough and ground her own meat. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. Yours look so nice. The flavorings are carefully tested to produce deliciousness, so perhaps the flavor is simply personal taste and you’d prefer something different. Love to hear more! 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. I’m going to have to work on my squeezing and pinching. Oh my, I found this recipe and made them today ! First of all, Lebanese Meat pies look and sound crazy delicious. Best wishes! It sounds like the lamb flatbread (lahm b’ajeen?) Traditionally sfeeha are made with the best lamb meat though of course you can make them with beef too, or a mixture of both. That dough looks like a dream to work with, can’t wait to give it a try! My warmest regards to all of you in New Zealand! I was irritated, even though I knew we’d get there the next night (obsession breeds I-want-an-oompa-loompa-and-I-want-it-NOOOOOW). Thanks. 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. It’s the best. The flavor, out of this galaxy. I enjoyed your comment and the story about your father that the raw meat added a special flavor to the dough. Thanks for your lessons. Required fields are marked *. Fatayer is a Middle Eastern meat pie that is filled with either meat and pine nuts, spinach or cheese (such as feta.) ;), Sweet Riches!! You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. $16. In lamb-beef. We use pizza dough. Isn’t that name good?? Remove from oven and lightly brush with melted clarified butter. With that much love anything will turn out well. 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. Hello Maureen, Always nice to know the quantities first Start making the dough: In a large bowl, mix the flour, active dry yeast, sugar, salt … My parents had a friend that made these incredible meat pies. Yes you MUST make these for your hubs!! So cute! Required fields are marked *. It was fine though…just not something I wasn’t used to. Yesterday he reminded me about a Twitter chat I was hosting. Where can I get the cookbook. 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. Almost. Its a levantine arabic meat pie. All Rights Reserved. Haha I love that husbands are always willing to eat our less than perfect masterpieces:-) I would have thrown out that dough, too, though. Thank you Sara–recipe makes about 2 dozen fatayar. YUM! Your husband sounds like a great guy. Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. The metaphor is just too delicious to ignore: the raw and the cooked. I can not find bread dough. When we made kibbe, it was always at least 5 pounds of meat, ground by hand, 7 times. The Aboods, no. Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. See more ideas about Lebanese meat pies, Meat pie, Recipes. I did tweak a few things, added leeks, green onion, garlic, mushrooms and allspice, but this was everything that I remembered, and more ! These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. I felt like such a failure!!!! (I never bake without one – lol.) Hub! ) which was usually Christmas Eve u help me from!! For a speedy recovery, the fatayar back on the spot!!! Has dishes down pat!!!!!!!!!!!!!!!. Brush two heavy baking sheets and generously brush or spray the dough right by... 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