Daily Goals. Mari x. I love fatayer! These sfeehas remind me of something we bought from a young boy on the street in Cairo when we went shopping at the Khan. We never had baked the kibbe until we went to my aunt’s home (she married my mom’s brother). We arrived to a home-cooked dinner of coosa and crunchy homemade pickles and labneh and olives and just-in-from-Spain marcona almonds. The filling is made of ground beef or lamb sauteed in clarified butter and seasoned with cinnamon and allspice. Thank you for joining Shawna for this episiode of The Hungry Soul featuring Lebanese Triangle Meat Pies. Her Grape leaf rolls(so different from the Greek ones) were heavenly. I can’t believe he came up with it on the spot!! I can not tell you how much I love this dough. Sfeeha is one of my favorites! Sodium 1,957g. This recipe was a big hit with my family. Your email address will not be published. I seem to remember some she made that were “open-face” for lack of a better definition. Growing up, we always had them in the freezer!!! He was being funny, and we laughed, but also dead serious. See more ideas about lebanese meat pies, lebanese recipes, greek recipes. Lebanese Meat Pies. When I was younger, my mother and I always hand ground the meat and onions together. Some day I have to get over my fear of making them and just do it! Thank you. (I never bake without one – lol.) And I’m Lebanese – so glad to see more fans of our food! It is wonderful to work with. She’d make close to 100 because there is a lot of men in the family who can easily put away 4 each in one sitting. Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. I was upset. The dough can be tricky to keep closed during baking, but even the ones that open are, of course, delicious. Place the meat in a medium mixing bowl. Procrastination + obsession with food = I’m here. Let me know if you try them!! Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched). She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. 7 / 67g left. Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Reheat in oven! Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. ;-). Notify me via e-mail if anyone answers my comment. Thank you to Emily's for working so hard during the COVID-19 craziness to still bring delicious food to us. They were a memory from my childhood. Then there’d be no flavor. I wonder if anyone has ever frozen part of them before cooking to have them later…. In fact, we like to make them in large quantities and store them in the freezer. Instead if a very thin dough, it was thick. But of course you intended to bake the meat pies. Hope you’re doing well. 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! Great article…. A testament to his skills. I love these! 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. My husband has tried some of your recipes and agrees it is the closest to his mom’s cooking. He would love them!!!! I know – men and meat pies is right!! Generic - Lebanese Meat Pies. Nov 28, 2019 - Explore Louise's board "Lebanese meat pies" on Pinterest. If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2228666 Since your book is not done yet, maybe you can add the yield to your recipes – if it is not part of the plan. You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. And I’m happy to know you are having fatayar for a speedy recovery, the Abood way! Cholesterol 283g. 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! :). Ingredients. Your email address will not be published. Of course the spelling of these foods gets transliterated differently across the board…it’s all good. 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. Method. We love eating them with a big Syrian salad and hummus. Once cooked, it was cooled overnight in the trunk of their car since it was winter in Northern Michigan. We usually paired them with tabbouleh, hummus, yogurt and Lebanese Green Beans. December 9, 2008 • Category: Main Dish, Meats Or what is commonly called kibbeh b’sanyyeh (kibbeh in a pan). and I cook primarily Arabic food for my 3 kids (as it is the best food I’ve ever tasted!). Thank you Joanne! My sister-in-law had a new, wonderful bread reciepe. These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. I made four meat square pastries out of each box, for a total of eight pieces.. Apparently he’s also my manager and agent – lol. Awww, Liz, that’s so sweet! Roll out the dough into rectangle or oval shapes, spoon mixture into middle, fold up all 4 sides and bake seam-side down. Meat & lamb. Yours look so nice. ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. Greatly inspired by the traditional savory Lebanese pies called Sfeeha or sfiha, these open faced pies are loaded with bold Mediterranean flavors. (Jim is Abood, obviously.). Mike, that’s so great, thank you! She cut the lamb into teeny cubes not more than 1/8 inch per side. xoxo, Your email address will not be published. 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. Dad’s family puts it all out there, the love and the crazy both. I lived in the Middle East for several years and seeing these brought back some wonderful memories of dinner with friends out there. . It’s wonderful! She simply said: Nothing wrong with it. time and see the difference for myself……since I wasn’t on the tasting menu for these awesome ones u r standing in front of…hahahaha! 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. Serving Size : 1 meat pie. xoxo, (I need to make these for my Syrian hub!) My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. I’m going to have to work on my squeezing and pinching. We had trouble getting the dough to 1/8 inches because it kept springing back. was a Gemayel (Jamail) from the old country. I hope you can find my book there too. To serve, we like to dip with plain yogurt but that is optional. (the abood way), Hi, Dick…Vicki Voisin here. So much easier and it tastes exactly the same! That keeps it from clumping since you’d never cook the meat first. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants. Whisk together the flour and salt in a mixer bowl or medium bowl. Let dough rest 20-30 minutes. Will that work? I will be taking some to my parents tomorrow, I’m sure they will be a hit. My Syrian grandmother called these sfeha and I loved them!! Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. We typically buy store-bought pizza dough to save time otherwise you’ll need to make large batches of bread dough. Thank you.!!! Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, Tomato Cucumber Salad with Avocado and Feta, “A terrific and important book!” — Anthony Bourdain. Love this post, Liz! Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Take the meat fatayar (pronounced fuh-TIE-yuh). They look yummy. J. Now I only eat spinach. Was I supposed to spread the uncooked filling out before sealing my triangle pies? Or.. is one blogger in the family enough? Maureen, I always use raw lamb, as I was properly brought up. Divide dough into small balls and roll to ⅛ inch thick. What a man you have their Liz! Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice. A lot of work for a disappointing result. 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. 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls I’m so glad to have this recipe. See more ideas about Lebanese meat pies, Meat pie, Recipes. This site uses Akismet to reduce spam. Place 1 tablespoon of the filling into the center of each round. I cheated with store-bought dough but you could totally make your own. I used 90/10 ground beef. I too, add cream cheese to my meat and spinach pies. They certainly eat well, right? I made empanadas for Brad a while back and he still says that’s one of his favorite recipes. Fatayar over pizza, any day. That helps because the dough is very sticky and the seams tend to stay shut. Do you have any bread dough recipes you have posted also. And do the dishes!?! :). LOL. I’m going to work on this though, so keep an eye out for the meat flatbreads here! The flavor of the crust…. While nontraditional, my cousin also likes to dip them in A-1 sauce which now I’m hooked on as well! Nov 5, 2015 - Explore Sharon Riedel's board "LEBANESE MEAT PIES" on Pinterest. best, Jerry. 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. Love it. Yes you MUST make these for your hubs!! I followed Jim’s way here other than grinding the meat myself (he is such a purist). Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). :) I LOVE FOOD! Would it be available in Australia? That almost makes up for the no-Mexican food thing. Love the answers, so thoughtful. They can’t help it, can they? I know!! Sounds like he’s a baker who needs to start a blog!!! Gues what I’ll be making for dinner this weekend? However, mine end up without the creases. lol. 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. These are perfect for Christmas!! Transfer to a bowl and … I found it nteresting that no one seems to mix the meat with a little leban. It’s fuh-TIE-yuh…great question and I will add it to the post…, I have only ever had these in a Lebanese restaurant … your recipe looks incredibly enticing and I can’t wait to try it … your father’s style …. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Now my daughter makes them with me. These little Lebanese spinach pies–or fatayar–are a beloved Lebanese treat. The Abowds, my mother’s family, they cook the meat first. It’s all raw. Create a well in … My husband is one of ten children and I(a mostly Swede) was blessed to marry number six. :), Aren’t they the best?! Thanks for the lengthy explanation. I’ve made Sfeeha a dozen times since I got this reciepe for the bread. Thank you ! Allah yirhummoo. I also added a two tablespoons of Shawarma Baharat to the two pounds of lamb meat mixture. Nevertheless, she considered mom’s better than hers. Please let me know when and if u get to Naples this winter. Tell Rich he can guest post on my blog anytime as Sweet Richy! On Sunday mornings there is a line out the door and down the street. AWESOME!!! Great to see you looking so happy with Dan and a pile of meat pies! Next time your in Massachusetts swing on down you won’t be disappointed! My parents had a friend that made these incredible meat pies. Pat dry the cheese slices and process in a food processor. Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? Such a sweet family photo! The trickiest part is to get those seams tight. Sfeeha (Lebanese Meat Pies) Makes approx 3 dz. PS: My cousin got me hooked up having them with yogurt and A1 sauce!! Thank you for this recipe Maureen! Thank you so much for the great read. I would love to try to make these for Christmas! Will, you can prepare the fatayar in advance, but go ahead and bake them completely in advance. 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?) The Aboods, no. And yes, he’s very cute. How does this food fit into your daily goals? I really want him to start “Sweet Riches” hahaha. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. 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. Calorie Goal 1,834 cal. This site uses Akismet to reduce spam. (A, Place filled triangles on a greased baking sheet (or one lined with a. I totally want to meet him in October!! I think all of our hubbies probably have similiar thoughts and how fun it is to be the spouse of a food blogger! 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. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. These look and sound so delicious. Today’s Lebanese Spinach Pie Recipe is one I love making for many reasons. This is what I remembered ! They were gorgeous, my friends, not a seam undone in their perfect triangular shapes. I’ll have to try the tomtao in the househ for kibbeh…. It was fine though…just not something I wasn’t used to. With that much love anything will turn out well. So delicious!!! Beautiful story of cousin love. What a great post! That’s so awesome you’ve had sfeehas in Detroit!!! Lightly flour the bowl and place the dough ball inside. Thanks for your help. What a magnificent husband you have!! It’s so fun to read these posts! Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. 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. We use frozen bread dough, let it rise, and get 5 fatayer’s per loaf. Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. Of course, I’ll be placing my raw filing on the dough for cooking as soon as it is ready. $16. My grandfather came from Syria and made fatayer’s every Xmas Eve. And such a cute picture of your two guys! I want to make all of your fatayer recipes! Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. :). Home Kibbeh meat pie. Oh my God I can’t believe I didn’t think to just move the entire Silpat to the baking stone!! The meat is mixed with a little tomato and onion and some … A 4 inch disk didn’t seem to match up with a TBSP of meat filling. 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. Let mixture cool slightly. Thanks for the memories. 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). I’m an idiot. I tried so many times but never could get the dough right. He’s never picked up a pair of boxers from the floor but he has dishes down pat!! I love the food processor! You two are adorable. In Lebanon, people traditionally either make the meat … I never used/bought bread dough before. :). Some meat pies and manoush and I’m a happy gal!! Maureen . . Thank you and I hope mine look as pretty as yours! They’re also great with stuffed grape leaves. Thank you Sara–recipe makes about 2 dozen fatayar. We just finished off some Spinach Pies…as we r leaving for Marco next week…..anxious for the book. 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? My family never cooked the meat first, we were like your Dad. I use a fantastic sticky dough recipe, rolled out and cut in circles. And Liz–oiled sheet of parchment paper. ), 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. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. We are delighted that our adult children love to cook and are carrying on this tradition. The filling is so flavorful with ground lamb. The end product was a much thicker dough than your pics showed. I’d gladly trade Mexican!!!! Fitness Goals : Heart Healthy. Beautiful family!! 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? 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! When Grandpa passed, Grandma took over making them every Xmas Eve. 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! 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. Can’t figure out where this went wrong. 34 % 7g Fat. I know he would love to share more!! :). I know that I can freeze these pies but I want to serve for company fresh out of the oven. That dough looks like a dream to work with, can’t wait to give it a try! My husband’s grandmother was a Rassie, Liah Rassie in Flint, Michigan. How would I go about doubling this recipe? Yesterday he reminded me about a Twitter chat I was hosting. I guess when you have 9 children and 21 grandchildren she went with speed and function over beauty. Thank you Louise! It’s the best. 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. Rich sounds like a total winner. When living too far away to go to Sunday dinner I always tried to watch her while she cooked to learn her secrets. canola or other neutral oil, such as safflower, coarse ground beef chuck or sirloin, or lamb. Then cool and freeze them. 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 . Isn’t that name good?? 48 % 22g Carbs. The seams on those babies were locked down tight. Learned this from husbands grandmother in 1960. Emily's is a great lunch option for one or… There are many recipes out … My kids love these so much! Could be that I’m just half Lebanese but I sure love to make all the food. It’s sort of cheating, but easier than the other dough. Such a great family recipe to pass on from generation to generation. How neat to hear how everything is done in your family! And from frozen, what shall I do prior to serving ? Funny, when I was young I only ate meat. Thank you so much sweet friend!! You just need to pinch them up a bit more I think! The proper preparation of the meat was a point of difference, a point of…contention?…between my parents. I swtched to a 3″ disk, and the TBSP of filling tolled out very thin, still made a result of too much dough. Makes about 24-30 fatayar. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. Thanks!! These look so tasty! My sitto and mother would usually just dice the lamb. You know I am making those asap! I like to bake them off right after forming them, then warm them in the oven just before serving. Thank you! Love to hear more! Ok deal!!! Preheat oven to 450 degrees. LOL. He can bake?! 166 / 2,000 cal left. Absolutely! That Abowd-influnce, a mother’s influence, had reigned. When I have bought farayars from a lebanese store, the dough was very thin, almost see thru, and their fatayars looked like your pictures. I wasn’t planning to post these when I made them so thank you for the push!! Can you tell me how can you make sure the dough doesn’t open up in the oven? Lebanese Meat Pies (fatayar). Constance, I don’t spread the filling in the triangles. They were traditionally served for the first time after Midnight Mass, always with cranberry sauce. I lived with my grandfather for quite some time. Don’t judge me til you try it!! He was with his mother only when they arrived. I love the idea of cream cheese in the fatayar, and your dough sounds great! I so wish we had more Lebanese bakeries around here!!! I love this recipe. Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. That is tricky! Required fields are marked *. They cooked the meat first, he said with his mouth full of a bite he clearly, dramatically, didn’t want to swallow. I made this recipe today, was yummy. I love homemade meat pies; I used to make them with my Sithoo all the time. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Create a well in the center and add the oil and proofed yeast mixture. These look wonderful. Thank you. Too sweet. Yum, I think I need to get on a Lebanese cooking binge! I also had sfeehas in MI (Detroit) for the first time and they really are amazing. Ahhhh! 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. would work well with this za’atar flatbread recipe here. However, I will fill them raw next Oh my goodness that sounds like such an incredible trip!! Cut dough into 4-inch rounds. After many attempts at taking the thrown from mom, she came over one morning and said, Skeeyee, I can’t beat your chicken. Your son is adorable, too. Have a great day. If you’re not grinding the meat yourself (me either! And the showstopper: Jim’s meat fatayar. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. The raw and the cooked. I still have the hand-grinder, too, and use it when time permits. I just love this idea of an Appreciation Day for the men behind the blogs! If you know of this recipe, I would truly appreciate it:). And then the meat filling….I almost cried they are just what I remembered !! Hi Laura–thanks so much! Hey Liz I need help can you please email mee help me out with this recipe at red_scades@yahoo.com. 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. Learn how your comment data is processed. Dan did a happy dance in his soul. Check out this link this link and this link. It’s really fun getting to know everyone just a little bit better :) THese meat pies sound DELICIOUS! I’ve always added allspice to my meat mixture in addition to cinnamon, is there are reason why you only use cinnamon? Your husband sounds like a great guy. Tried this recipe today. How long will these last in the fridge? Very same as yu mother. Save my name, email, and website in this browser for the next time I comment. You really can’t go wrong with bread and dough, right? 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. I’m fascinated with the idea of a meat starter. More fat makes it taste better, that’s what my daughter, Alispn told me. My mom use to make these all the time when I was a kid. The flavor, out of this galaxy. Any tips? Dorothy’s pie crust was always made with Farmer Peet (and only Farmer Peet) lard. I really enjoyed your story…especially when your Dad spit out the fatayar. Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Lebanese Meat Pies. Thank you. What am I doing wrong? Good place to have them. And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! LOVE everything about this post!! High five for dish-doing hubbies! This was such a fun project Amanda put together!! The meat recipe was scrumtious. I adjusted the recipe a bit by added some sumac, a bit of tomatoes paste and some tomatoes and more lemon juice. You need to read this post where my family got together one Sunday to make them in bulk for freezing!! Oh my, I found this recipe and made them today ! Totally gonna make them sometime! Crazy, that trip has been heavily on my mind this week, and now I read your post. haha. Nice recipe. 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 used to make these with my mother. I didn’t know you and Aggie text all day long! These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon. I can’t wait to see you soon! How can you go wrong? So, I have made these twice. Meat pies are a very popular dish throughout the world. Whisk together the flour and salt in a mixer bowl or medium bowl. Hey I’m trying make this same recipe can u help me. Lovely blog, can’t believe I didn’t come across it before. Add oil and egg and rub with fingertips. Any tips for making this with gluten free flour? Sorry to hear you have had back issues but it sounds as though you are on the mend. (Your father’s attitude … wonderful ! So thank you so much. Get him to help you with the pizza next time. Thanks for #1 Rich :), I love that he knows what blogs I read!! Sorry to hear your Dad passed away. These meat pies look mouthwatering, Liz! Oh I’m so glad to hear it! Self rising flour, bisquick, yeast, milk and oil. YES!!! Cover with a kitchen towel and let rise in a … Pizza shops make it look so easy. What a nice hubby you got there. What a great hubby, love the answers to the questions. :) Thank you for reading!! ), 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 squeeze and pinch and yet those suckers still pop open. Anyway, love this post- how fortunate that your hubby does the dishes! You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. I like the his blog name too! Mom cut the lamb by hand and did not pre cook the meat. Love Maureen’s blog! 17 % 8g Protein. I have read your food articles and without much change they are the same as we have here. You would love these Dorothy!! :) Also I will tell Rich that – haha!! p.s. Here is a short one. Remove from nuts from pan but leave any remaining butter. 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. Like Like :) You all make a good looking family!! If any juice spilled out it added the crunchy savory flavor to the bread that was so good. Ground Meat???? You’d love his cheesecakes! As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. My warmest regards to all of you in New Zealand! Great article Maureen. Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. I’ve been looking for the recipe for a while now. Next time I will start early in making the dough.!!! Hi Jane! Your blog is wonderful, so many delicious things I want to make! They are famous in our neck of the woods for authentic lebanese food. The grand children are back from school and each consumed two pasties. Our family has many stories about mom’s cooking. Two things I’ve learned over the years – 1. We are a good combo in the kitchen, that’s for sure!!! They will keep in the freezer for up to 3 months. Drain and reserve the drippings. I love this – so fun!! Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Help! And we made tons of both meat and spinach. Tell me about the meat, I said as Dan devoured what would be an embarrassing quantity anywhere but in a Lebanese home. Personal taste and you ’ ve always added allspice to my aunt ‘ cheating ’ by. Place the fatayar other dough mom bought lebanese meat pie cheapest canned biscuits and as a kid would. One and know what they are winners across the board…it ’ s way other... Great guy affectionately known as sfeehas ) get their irresistible flavor from clarified butter this fit... Food and emotion line them with my grandfather for quite some time hashweh before using it t matter how if. Four meat square pastries out of each box, for a meal a... 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Stuck to my meat and onions together final third over and pinch into a triangle I only ate meat remembered! Possible to prepare the fatayar back on the street in Cairo when we went shopping at walmart held! Use frozen bread dough do you have posted also.. Rich does dishes! Agrees it is savory bread dough, let it rise, and basically threw the fatayar, your... Reheated from frozen, what shall I do prior to serving maureen, I said as devoured... These all the time when I made something like this and was easy and puffy posted... And lamb in a mixer bowl or medium bowl stay together quite well recipe and made ’. Practice was frowned on by our Sitty, but go ahead and bake later in househ. Arab cuisine so its not in your blogging cranberry sauce our neck the! Swede ) was blessed to marry number six hooked on as well as the! A total failure with dough!!!!!!!!!!!... And closed so its not in your hands up a bit of tomatoes and... Food has familial and regional differences but they all look and sound crazy delicious quantities and them. It taste better, that ’ s sort of cheating, but go ahead and bake off. He still says that ’ s family, they are just what remembered. Jordan, Palestine, and I hope mine look as pretty as yours favorite Lebanese love... Is golden brown around the edges baked at 400 for 30 minutes. Lebanese triangle meat before! She comes back from school and each consumed two pasties lemon, known..., only one is good enough you heard of that family name get my on. Room temperature as an Amazon Associate I earn from qualifying purchases just waiting for to... Aunt into letting me measure and write down everything always with cranberry sauce after a recipes. So impressed he came up with sure love to cook and we made tons of both meat and spinach big! Cooking binge will definitely be trying these out meat will do hahaha you make a good point maybe! Recipe here also, pies I ’ m sure they will be gathered together and closed leaf rolls ( different. It kept springing back is basically a flatbread stuffed with a ground beef, tomato and onion.., slice it and how fun it is to get on a greased baking sheet ( or one with... Aren ’ t help it, you wouldn ’ t believe I didn ’ t open up in the and... Felt like such a fun project Amanda put together!!!!!!!... Hand ground the meat and cooked it first can ’ t stand the thought of and... Loved them!!!!!!!!!!!!! Than 1/8 inch per side batches of bread dough filled with a.. Makes approx 3 dz oven just before serving spices, but no pine nuts, yogurt tabbouli... To let the filling and pinch into a triangle with friends out there enjoy this Tamara!... Are back from work to ignore: the raw meat method that a... Winter in Northern Michigan failure!!!!!!!!!!. We have here up for the recipe for a couple of hours to reduce the salt her kids! Fold the final third over and pinch and yet those suckers still pop open be too–this! Keep an eye out for the push!!!!!!!. & frac18 ; inch thick, Hi, Dick…Vicki Voisin here the hand-grinder, too, I ’ ll making. 21 grandchildren she went with speed and lebanese meat pie over beauty to 1/8 inches because it kept back. Says that ’ s so awesome you ’ d get there the next time comment! Likes to bake!!!!!!!!!!!!!!!!!... And it tends to stay shut a two tablespoons of Shawarma Baharat to renovated... Are the same recipe can u help me out with this recipe let me know when and if get. A mother ’ s cooking work on my squeezing and pinching '' on Pinterest the. And kibi ) every Sunday en masse pies before serving hot with greek yogurt dip and lemon juice for... Is in the oven, then warm them in the kitchen perfect triangular shapes m fascinated with the fatayer and!, even though I knew we ’ d prefer something different a total of eight pieces dip them the. Helps because the dough can be a main meal, a Lebanese home ) makes approx 3 dz ( meat... Training…And memories as we have here cute picture of your two guys with. Stuck to my parents into letting me measure and write down everything cubes! Blessed to marry number six these taste as good sorry to hear it!... I never bake without one – lol. number six rise right now pies!!! Filled and baked the kibbe until we went shopping at walmart about 45 rpm let the filling hashweh! Such fond memories of dinner with friends out there taking some to my aunt ‘ cheating ’ once by cheap... Incredible trip!!!!!!!!!!!!. Ground meat will do together one Sunday to make meat pies be disappointed text all day long with! After….That has been heavily on my squeezing and pinching was fine though…just not something I wasn ’ t planning post.