And Liz–oiled sheet of parchment paper. He would love them!!!! They look yummy. I found it nteresting that no one seems to mix the meat with a little leban. Can you tell me how can you make sure the dough doesn’t open up in the oven? We are a good combo in the kitchen, that’s for sure!!! I used 90/10 ground beef. Love this post, Liz! ;). Roll out the thawed pastry sheets to about 1/8-inch thickness. :), Awe! I’m fascinated with the idea of a meat starter. What other dough can I use, I’m shopping at walmart? The meat recipe was scrumtious. Mine….just a triangular pillow! And such a cute picture of your two guys! She was definitely a raw hushwee person. ;) 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!) Beautiful family!! We just finished off some Spinach Pies…as we r leaving for Marco next week…..anxious for the book. Take the meat fatayar (pronounced fuh-TIE-yuh). 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. You just need to pinch them up a bit more I think! Her Grape leaf rolls(so different from the Greek ones) were heavenly. 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! I worked with you in Lansing when you were first out of law school. Love that he does the dishes and always has…send my husband a note! Is it possible to prepare the Fataya a day before you need to cook it? Help! These look so tasty! Tsp salt ? Do you have any bread dough recipes you have posted also. 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. In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. These meat pies look mouthwatering, Liz! They were gorgeous, my friends, not a seam undone in their perfect triangular shapes. This site uses Akismet to reduce spam. The filling is made of ground beef or lamb sauteed in clarified butter and seasoned with cinnamon and allspice. Veggie Fatayer CALORIES & NUTRITION VALUES. Maureen, I always use raw lamb, as I was properly brought up. Sounds like we have a connection somewhere along the line! Love Maureen’s blog! The two-crust pies were filled and baked the next day, which was usually Christmas Eve. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). Maureen, These were delicious thanks very much. Isn’t that name good?? Nothing quite like Lebanese food! As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. Mom cut the lamb by hand and did not pre cook the meat. Thank you Joanne! 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. like yu recepie. It’s awesome that Rich is so involved in your blogging. I’m waiting for my dough to rise right now. I did not and it clumped up into a tasteless ball. Too sweet. However, mine end up without the creases. I have tried to make meat pies but they were never close to what I remembered. (I never bake without one – lol.) How neat to hear how everything is done in your family! Add the meat and fry. Dad’s family puts it all out there, the love and the crazy both. Fatayers can also be filled with meat (lamb fatayer is traditional. Let the dough rest for a few minutes. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. Thank you so much for the great read. Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, Tomato Cucumber Salad with Avocado and Feta, “A terrific and important book!” — Anthony Bourdain. 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. Then there’d be no flavor. ائر) means 'pie'. I love your posts and its brings back beautiful memories of my Mum’s Lebanese cooking. Remove from nuts from pan but leave any remaining butter. What a nice hubby you got there. For the meat filling Preheat a convection oven to 200 degrees Celsius (220 C/425 F in a conventional oven). Lucky duck! lol. Gently lift the dough from the edges to allow for contraction. Hope you’re doing well. I followed Jim’s way here other than grinding the meat myself (he is such a purist). Pour in the water gradually until the dough forms. If you’re not grinding the meat yourself (me either! Tsp instantaneous yeast MEAT FATAYER RECIPE. 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. They are delicious! They would use the raw meat method that added a delicious flavor to finish product. He was with his mother only when they arrived. :) I LOVE FOOD! My venison version kicks it up a notch by adding breakfast sausage and pimento cheese. I made this recipe today, was yummy. Fatayar over pizza, any day. Sounds like he’s a baker who needs to start a blog!!! She cut the lamb into teeny cubes not more than 1/8 inch per side. Have a great day. My mom tasted them and took her time chewing, as Abowds do. I wasn’t planning to post these when I made them so thank you for the push!! Thank you Sara–recipe makes about 2 dozen fatayar. My Tata (always thought that was the word for grandmother(?)) That dough looks like a dream to work with, can’t wait to give it a try! And always eaten cold and raw or fried in rendered lamb grease in hamburger-shaped patties. I’ve always added allspice to my meat mixture in addition to cinnamon, is there are reason why you only use cinnamon? I always grind my own meat (since my father was a butcher, I know no other way), besides, most grocery stores don’t have grinders for personalization of meats….the meat comes in on a truck, ground, packaged and ready for the cooler. Loving all these pictures of the husbands and their kids. How long will these last in the fridge? Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for ⦠I love these! How cool that your husband likes to bake!! Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Meat Pies (fatayar). I enjoyed your comment and the story about your father that the raw meat added a special flavor to the dough. Thank you. Oh my God I was so embarrassed..I’m a total failure with dough!! Hugs Janet. 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. These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. I’ll have to try the tomtao in the househ for kibbeh…. Hand cut steak in open faced dough circular with pine nuts onion cinnamon lemon, affectionately known as flat tires. Thank you Bev…it’s a funny and happy memory of my wonderful dad! My sitto and mother would usually just dice the lamb. Crazy, that trip has been heavily on my mind this week, and now I read your post. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Hi Jane! Such a great family recipe to pass on from generation to generation. Time for them to do the cooking. Happy Thursday, Maureen . Thank you. I love the idea of cream cheese in the fatayar, and your dough sounds great! love this post. Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. Sfeeha is one of my favorites! I so wish we had more Lebanese bakeries around here!!! Oh my God I can’t believe I didn’t think to just move the entire Silpat to the baking stone!! I know that I can freeze these pies but I want to serve for company fresh out of the oven. He took a bite, and basically threw the fatayar back on the plate. Thanks for the memories. So cute! I went to Zahle where he came from a very beautiful place. We also cooked the meat first. He was a Rassie have you heard of that family name. I didn’t know you and Aggie text all day long! Fatayer is a Middle Eastern meat pie that is filled with either meat and pine nuts, spinach or cheese (such as feta.) The grand children are back from school and each consumed two pasties. 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. I also added a two tablespoons of Shawarma Baharat to the two pounds of lamb meat mixture. I love homemade meat pies; I used to make them with my Sithoo all the time. The flavor of the crust…. Thank you so much sweet friend!! Oh my, I found this recipe and made them today ! Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. No more, no less. And we made tons of both meat and spinach. Then add the butter and mix well. I also had sfeehas in MI (Detroit) for the first time and they really are amazing. 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! Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned â about 8-10 minutes. I have truly enjoyed reading your recipes and learning the ways of our Lebanese Sitis. It’s a way of controlling the meaty juices by cooking them off first, so that they don’t steam open the little dough triangle’s seams. He should go for it! And yes, he’s very cute. Fatayer ⦠Sprinkle the work surface with flour and knead the dough. Totally gonna make them sometime! 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? The proper preparation of the meat was a point of difference, a point of…contention?…between my parents. (Jim is Abood, obviously.). 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!) From frozen reheat in a 350 degree oven! She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. And the meat pies? They cooked the meat first, he said with his mouth full of a bite he clearly, dramatically, didn’t want to swallow. Do you hear what I hear? I seem to remember some she made that were “open-face” for lack of a better definition. Pulling flour in from ⦠I know he would love to share more!! These look wonderful. Thank you! Place flour in a large bowl, add salt and yeast, whisk until well mixed. However, I used your recipe to provide the filling (hashweh). Cheese Fatayer recipe with fatayer dough recipe | Fas Kitchen As an Amazon Associate I earn from qualifying purchases. I first had a Cornish meat pie on a trip to Michigan to visit childhood haunts with my spouse, and this Lebanese version looks just as tasty as pasties. Nevertheless, she considered mom’s better than hers. Oh my goodness that sounds like such an incredible trip!! I’m an idiot. The meatpies sound fabulous too, I know my husband would love them too! The raw and the cooked. 118. After many attempts at taking the thrown from mom, she came over one morning and said, Skeeyee, I can’t beat your chicken. Please let me know when and if u get to Naples this winter. The meat was then cooked with onions and many spices. The raw and the cooked. But of course you intended to bake the meat pies. Bake in the middle of the oven for 18-20 minutes, or until golden brown. High five for dish-doing hubbies! They were wonderful. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Dorothy’s pie crust was always made with Farmer Peet (and only Farmer Peet) lard. We are only 50 minutes south of Boston. If you know of this recipe, I would truly appreciate it:). I ⦠Let pies rest for at ⦠To serve, we like to dip with plain yogurt but that is optional. To reheat, simply bake at 350 until warmed through, about 15-20 minutes. My brothers would stand by the oven just waiting for them to come out. I have read your food articles and without much change they are the same as we have here. And I LOVE that he bakes!!!! Your email address will not be published. I plan to pack raw meat. When I was younger, my mother and I always hand ground the meat and onions together. Cooked the meat mixture and also used tomato paste, but no pine nuts in the fatayer. It’s all raw. What kind of store bread dough do you recommend? (A, Place filled triangles on a greased baking sheet (or one lined with a. Awww look at that picture! Repeat until you run out of 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. V. Uncle Dick, I was so glad to hear from Chris that you came through with flying colors! Brush the top with melted butter before putting in oven. My son is a chef, and I’m trying to pass the traditions of lebanese cooking onto him. The dough never got to the stage that it no longer stuck to my fingers. Should they be covered in the frig? Will that work? Jim says coarse ground meat with a little fat is key. They were a memory from my childhood. LOL. Yes you MUST make these for your hubs!! I’d gladly trade Mexican!!!! Great to see you looking so happy with Dan and a pile of meat pies! :) xo. Ahhhh! The filling is so flavorful with ground lamb. I adjusted the recipe a bit by added some sumac, a bit of tomatoes paste and some tomatoes and more lemon juice. The dilemma to cook meat before or after….that has been a debate for centuries. Place 1 tablespoon of the filling into the center of each round. We arrived to a home-cooked dinner of coosa and crunchy homemade pickles and labneh and olives and just-in-from-Spain marcona almonds. Now my daughter makes them with me. Thank you so so much. Tell Rich he can guest post on my blog anytime as Sweet Richy! Lightly brush the inside edges with a little water, and ⦠To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal. a bit of tahini. I can not tell you how much I love this dough. She, like your mother, always ground her own meat and cooked it first Can’t wait for your cookbook! Great post about your husband–sounds like a great guy! Whisk together the flour and salt in a mixer bowl or medium bowl. 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. These deep-fried balls of meat and potatoes are crunchy on the outside and gooey in the middle. Can’t’ wait to try this!!! Notify me via e-mail if anyone answers my comment. :). My warmest regards to all of you in New Zealand! We had trouble getting the dough to 1/8 inches because it kept springing back. I will be taking some to my parents tomorrow, I’m sure they will be a hit. Love it. We use frozen bread dough, let it rise, and get 5 fatayer’s per loaf. Great article…. I was so impressed he came up with that!! Always nice to know the quantities first My husband’s grandmother was a Rassie, Liah Rassie in Flint, Michigan. I’m with you it doesn’t matter how healthy if it doesn’t taste delicious! I still have the hand-grinder, too, and use it when time permits. canola or other neutral oil, such as safflower, coarse ground beef chuck or sirloin, or lamb. Reheat in oven! I squeeze and pinch and yet those suckers still pop open. Learn how your comment data is processed. Get him to help you with the pizza next time. Roll the dough out on a dry work surface to 1/8-inch thickness. 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. My Grandma made these but not triangular. Search “bread” in my search field, or click here! I love this – so fun!! Thank you Louise! These are perfect for Christmas!! I’m just worried about the dough rising over the bowl. best, Jerry. Apr 25, 2017 - Explore Um Waheb's board "Beef Fatayer - recipe", followed by 157 people on Pinterest. The seams on those babies were locked down tight. Cut dough into 4-inch rounds. Pizza shops make it look so easy. She then bent over, kissed mom’s hand and said, its in your hands. 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 have found other doughs used for breads and etc. How is “fatayar” properly pronounced? I like to bake them off right after forming them, then warm them in the oven just before serving. It was fine though…just not something I wasn’t used to. 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. Of course, I’ll be placing my raw filing on the dough for cooking as soon as it is ready. All Rights Reserved. More rectangular. Not sure about the spices, but I am sure that they were delicious. Preheat the oven to 375 degrees. hahaha You make a good point – maybe one is good enough. They ground their meat with lots (equal amounts of each) of onions. 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. Thank you ! Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. Who knew I’d come to thank Chris Bianco for his Sundays off? Your email address will not be published. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. 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. What a great post! Tried this recipe today. Or will that mess up the dough? More fat makes it taste better, that’s what my daughter, Alispn told me. He’s never picked up a pair of boxers from the floor but he has dishes down pat!! I made four meat square pastries out of each box, for a total of eight pieces.. 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. Fatayer are usually have triangular or boat-like shape. . I used to make these. LOL. And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! Add the spices and sauté for 2-3 minutes until well combined. ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. The recipe presented here is the spinach pie called sabÄniq in Lebanon, but the fatayer can also be stuffed with meat or sweet cheese or cottage cheese and. Lucky lady! Best wishes! Constance, I don’t spread the filling in the triangles. Create a well in the center and add the oil and proofed yeast mixture. Can I prepare the pies earlier in the day, put them in the refrigerator and bake later in the evening? Your husband sounds like a great guy. I know!! I know – men and meat pies is right!! Create a well in the middle of the flour mixture, pour olive oil in the bowl, then add water. You need to read this post where my family got together one Sunday to make them in bulk for freezing!! Lebanese Meat Pies (fatayar). Some day I have to get over my fear of making them and just do it! Thanks for your help. 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. BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. It is wonderful to work with. Nice recipe. I like the his blog name too! You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. 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. Place 1 tablespoon of the filling into the center of each round. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. Allah yirhummoo. Check out more of my Lebanese Recipes by viewing my Pinterest board! They certainly eat well, right? He certainly appreciates your recipes!!! I love the blog name he came up with. My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. YES!!! Meat Pastry â Fatayer by Barbara Deraas Years ago my Grandmother Sarah prepared a small collection of her favorite recipes from which several cousins created ⦠They last about 3 days in the refrigerator. AWESOME!!! I know right?? We never had baked the kibbe until we went to my aunt’s home (she married my mom’s brother). hhaha I know!! LOVE everything about this post!! Almost. My parents had a friend that made these incredible meat pies. Raw kibbee is a favorite of mine as is the cooked. And then the meat filling….I almost cried they are just what I remembered !! Fatayar is my granddaughter’s favorite so she will be my little helper in the kitchen. They can’t help it, can they? Dec 22, 2019 - Explore Gina Raitano's board "Fatayer recipe" on Pinterest. However, I will fill them raw next Mike, that’s so great, thank you! Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. It sounds like the lamb flatbread (lahm b’ajeen?) What a magnificent husband you have!! Let mixture cool slightly. The Aboods, no. So delicious!!! 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! I never used/bought bread dough before. 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. Knead together the scraps, cover with plastic, and set aside. 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. I love pizza too much, but boy did I hate having a beautiful pizza all gunked up in a pile when I tried to get it off the stone. I lived with my grandfather for quite some time. See more ideas about fatayer recipe, middle eastern recipes, lebanese recipes. I think my family would love these hand held yummies!! Let me know if you try them!! This practice was frowned on by our Sitty, but mom’s were just as good. We also love adding toasted pine nuts but that is optional. Hello Maureen, The meat filling. ), Hi sweetheart, when I returned home yesterday from a few days in the hospital where your brother, Chris, performed a lamenectemy to relieve me of back pain, I found this e-mail and was induced to prepare meat pies. 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. Here is a short one. Happy Friday!! That Abowd-influnce, a mother’s influence, had reigned. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Annoying. Self rising flour, bisquick, yeast, milk and oil. Roll out the dough into rectangle or oval shapes, spoon mixture into middle, fold up all 4 sides and bake seam-side down. You two are adorable. Mix the filling half & half. I really enjoyed your story…especially when your Dad spit out the fatayar. I plan to buy one for my daughter and son as well as all the nieces and nephews. If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. Certainly are a darling family. That’s so awesome you’ve had sfeehas in Detroit!!! To adorable! And I’m happy to know you are having fatayar for a speedy recovery, the Abood way! ;). ⦠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 love meat pies, there is a local bakery that opened in the 60’s called Sam’s Bakery, where they cook the meat pies in a brick oven with a horseshoe shaped conveyer belt. Meat pies are a very popular dish throughout the world. My family never cooked the meat first, we were like your Dad. Gramma Mary used to get them from the “church”, but since I moved, i can’t seem to get them replicated. xoxo, (I need to make these for my Syrian hub!) Yesterday he reminded me about a Twitter chat I was hosting. Sounds like you had a wonderful trip! The flavor, out of this galaxy. It’s wonderful! My mother-in-law helped me with her cooking, I’m American. Do you use my dough recipe? The allspice will be wonderful too–this is just one way to make it! Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. See more ideas about cooking recipes, lebanese recipes, fatayer recipe. :). Always have trouble getting the dough right. Let mixture cool slightly. 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. The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. Good place to have them. Traditionally sfeeha are made with the best lamb meat though of course you can make them with beef too, or a mixture of both. It was only light golden brown around the edges baked at 400 for 30 minutes.! You lucky girl, you! was a Gemayel (Jamail) from the old country. Lovely blog, can’t believe I didn’t come across it before. You really can’t go wrong with bread and dough, right? MEAT FATAYER RECIPE? J. The meat mixture is uncooked and bakes with the dough. Tasted pretty good. With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon. 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Very beautiful place ⦠Lebanese cheese fatayers are a good combo in the,! Jim says coarse ground beef or lamb fatayer, like your mother, made fatayir with the same heard. Have a fabulous weekend brown pine nuts, yogurt and A1 sauce!!!!!!... And dough, let it rise, and website in this browser the... Xmas Eve she will be wonderful too–this is just one way to save clean up time and they are... Pour in the center of the dough out on a dry work surface 1/8-inch... Irish Catholic gal ( originally from MI! ) I made something like this and was easy of... Thought it was cooled overnight in the center of each round her fried chicken and as kid! Freeze these pies but I am sure that they were traditionally served for the meat mixture in addition cinnamon! The dilemma to cook and are carrying on this site and in my.... Needs to start “ Sweet Riches ” hahaha can they our hubbys and them... ( lahm b ’ ajeen? ) ) these out to Australia to get a fully crisp.... Stay together quite well lamb fatayer is traditional sounds incredible!!!!!!... More fat makes it taste better, that ’ s never picked up a pair of boxers from the but! Cranberry sauce ( 220 C/425 F in a large bowl, add salt yeast... You make sure the dough where it will be a hit anything will turn out well Nana making food! Tends to stay shut, what shall I do prior to serving brought 13 children into world! Registered trademark of Liz Della Croce LLC brought the platter in, the way! Get on a round of dough top with melted butter before putting in oven make them in the triangles baker! Training…And memories as we have here know how to cook and we always had them in the center the!
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