I love your posts and its brings back beautiful memories of my Mum’s Lebanese cooking. Nov 28, 2019 - Explore Louise's board "Lebanese meat pies" on Pinterest. Hey Liz I need help can you please email mee help me out with this recipe at red_scades@yahoo.com. The proper preparation of the meat was a point of difference, a point of…contention?…between my parents. I tried so many times but never could get the dough right. So, I have made these twice. Knead together the scraps, cover with plastic, and set aside. I tend to only make fatayer zaatar but now I will definitely be making these. Preheat oven to 450 degrees. I like lebanese dishes and anything with pine nuts so I will definitely be trying these out! I was upset. Dorothy’s pie crust was always made with Farmer Peet (and only Farmer Peet) lard. He told us the original filling in his family was ground lamb, onion, garlic, chopped kalamata olives, pine nuts and feta cheese. 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. Lovely blog but the sfeeha is not a “lebanese meat pie”. Create a well in the center and add the oil and proofed yeast mixture. Your email address will not be published. Add oil and egg and rub with fingertips. Zakiyat, my mother, made fatayir with the same recipe as the Aboods. I know he would love to share more!! 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. All Rights Reserved. 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. High five for dish-doing hubbies! He took a bite, and basically threw the fatayar back on the plate. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. How neat to hear how everything is done in your family! In lamb-beef. I love these! These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. Growing up, we always had them in the freezer!!! 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! Constance, I don’t spread the filling in the triangles. So good. don’t work well for the fatayar. You really can’t go wrong with bread and dough, right? Fatayer is a Middle Eastern meat pie that is filled with either meat and pine nuts, spinach or cheese (such as feta.) Fat 60g. And I’m happy to know you are having fatayar for a speedy recovery, the Abood way! Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Check out this link this link and this link. It is wonderful to work with. Hi my grandfather was the very first Lebanese to come to NZ, was supposed to go to USA but hit the shores of NZ. Rich Rocks. Lebanese Meat Pies. Just rolled each individually. Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. We also cooked the meat first. I love the food processor! Men and meat pies. Love that he does the dishes and always has…send my husband a note! 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). Ajhi. So thank you so much. I have truly enjoyed reading your recipes and learning the ways of our Lebanese Sitis. Mike, that’s so great, thank you! They are famous in our neck of the woods for authentic lebanese food. We also love adding toasted pine nuts but that is optional. I would love to get my hands on your cookbook early next year. These meat pies look mouthwatering, Liz! 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? In Lebanon, people traditionally either make the meat … LOL. Oh my goodness that sounds like such an incredible trip!! I could not help trying the meat hashweh before using it. He was with his mother only when they arrived. When Grandpa passed, Grandma took over making them every Xmas Eve. Now my daughter makes them with me. You need to read this post where my family got together one Sunday to make them in bulk for freezing!! A 4 inch disk didn’t seem to match up with a TBSP of meat filling. Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice. The raw and the cooked. How proud he would be. Any tips for making this with gluten free flour? 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. Calories per serving of Lebanese Meat Pie 499 calories of Ground beef, lean, (6.67 oz) 70 calories of Wheat germ, crude, (0.17 cup) 10 calories of Onions, raw, (0.17 cup, chopped) The meat is mixed with a little tomato and onion and some … My husband has tried some of your recipes and agrees it is the closest to his mom’s cooking. Funny, when I was young I only ate meat. 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. LOVE everything about this post!! Nevertheless, she considered mom’s better than hers. xoxo, (I need to make these for my Syrian hub!) OMG! Your email address will not be published. Hand cut steak in open faced dough circular with pine nuts onion cinnamon lemon, affectionately known as flat tires. There are many bread dough recipes on this site and in my cookbook. I lived with my grandfather for quite some time. 343 / 2,300g left. :) Also I will tell Rich that – haha!! ;-). We are a good combo in the kitchen, that’s for sure!!! Don’t judge me til you try it!! Let me know if you try them!! And Liz–oiled sheet of parchment paper. We arrived to a home-cooked dinner of coosa and crunchy homemade pickles and labneh and olives and just-in-from-Spain marcona almonds. 7 / 67g left. Or.. is one blogger in the family enough? Reheat in oven! We use pizza dough. Hunnie was known for her Lebanese food but also her fried chicken. Great post about your husband–sounds like a great guy! So much easier and it tastes exactly the same! 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 . My mom tasted them and took her time chewing, as Abowds do. like yu recepie. Nothing was ever measured. As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. I’d gladly trade Mexican!!!! Who knew I’d come to thank Chris Bianco for his Sundays off? 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. I’m an idiot. Two things I’ve learned over the years – 1. Search “bread” in my search field, or click here! Dad’s family puts it all out there, the love and the crazy both. That almost makes up for the no-Mexican food thing. Was I supposed to spread the uncooked filling out before sealing my triangle pies? I like the his blog name too! I have a few recipes I like to rotate, but this one is fail-proof and super quick. I went to Zahle where he came from a very beautiful place. Yes you MUST make these for your hubs!! Raw kibbee is a favorite of mine as is the cooked. I will be taking some to my parents tomorrow, I’m sure they will be a hit. Lebanese Meat Pies. These sfeehas remind me of something we bought from a young boy on the street in Cairo when we went shopping at the Khan. Cooking first also means you can crumble the meat properly so it doesn’t clump together when it’s baked in its dough pocket. YUM! The allspice will be wonderful too–this is just one way to make it! Please let me know when and if u get to Naples this winter. Thanks so much for sharing it! Hi. The dilemma to cook meat before or after….that has been a debate for centuries. The raw and the cooked. It can be a main meal, a snack, or a party appetizer depending on your preference and the size you make them. I swtched to a 3″ disk, and the TBSP of filling tolled out very thin, still made a result of too much dough. Yours look so nice. Where can I get the cookbook. Create a well in … I had not made Sfeeha for over twenty five years, after my husband died. Maybe try a gluten free pre-made pizza dough? (Jim is Abood, obviously.). My son is a chef, and I’m trying to pass the traditions of lebanese cooking onto him. What a man you have their Liz! Loving all these pictures of the husbands and their kids. This practice was frowned on by our Sitty, but mom’s were just as good. 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. You can leave it flat or pinch the corners to make an open square, as described in my cookbook. 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! Absolutely! My sister-in-law had a new, wonderful bread reciepe. I can’t wait to see you soon! Let mixture cool slightly. How long will these last in the fridge? That Abowd-influnce, a mother’s influence, had reigned. Hugs Janet. More fat makes it taste better, that’s what my daughter, Alispn told me. He would love them!!!! Oh my God I can’t believe I didn’t think to just move the entire Silpat to the baking stone!! The Abowds, my mother’s family, they cook the meat first. Tasted pretty good. :) You all make a good looking family!! LOL. My grandfather came from Syria and made fatayer’s every Xmas Eve. We usually paired them with tabbouleh, hummus, yogurt and Lebanese Green Beans. These look divine!! Learn how your comment data is processed. Roll out the dough into rectangle or oval shapes, spoon mixture into middle, fold up all 4 sides and bake seam-side down. Totally gonna make them sometime! They were wonderful. We typically buy store-bought pizza dough to save time otherwise you’ll need to make large batches of bread dough. Could be that I’m just half Lebanese but I sure love to make all the food. Of course the spelling of these foods gets transliterated differently across the board…it’s all good. $12.50. Can’t’ wait to try this!!! I know that I can freeze these pies but I want to serve for company fresh out of the oven. Some meat pies and manoush and I’m a happy gal!! Thank you Joanne! And the meat pies? I know – he is pretty much the opposite of me!! We never had baked the kibbe until we went to my aunt’s home (she married my mom’s brother). (yes, he’s a special cuzzy). I totally want to meet him in October!! My family never cooked the meat first, we were like your Dad. See more ideas about lebanese meat pies, lebanese recipes, greek recipes. I still have the hand-grinder, too, and use it when time permits. :) xo. Tried this recipe today. I use a fantastic sticky dough recipe, rolled out and cut in circles. (I never bake without one – lol.) Thank you! Your blog is wonderful, so many delicious things I want to make! lol. Bring three sides of the dough together in the center over the filling and pinch into a triangle. He’s never picked up a pair of boxers from the floor but he has dishes down pat!! Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. They were a memory from my childhood. Lebanese omelet made with fresh herbs, onions, pine nuts and ground lamb, served with salad. We are delighted that our adult children love to cook and are carrying on this tradition. December 9, 2008 • Category: Main Dish, Meats Or what is commonly called kibbeh b’sanyyeh (kibbeh in a pan). 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. Meat pies, Lebanese-style (Sfeeha) May 19, 2011 • Category: Mezze/Appetizers , Pastries/Breads If there is one pastry item that deserves a standing ovation from the Lebanese kitchen, it is sfeeha ( pronounced s-f-ee-ha with the “a” like apple). 166 Cal. that way, instead of spending literally hours pounding and pounding in a corner of the kitchen like a slave I can get a kibbeh done in about 15 minutes if I plan ahead and have the stuffing ready. The first time I had a fatayar where the meat was cooked first, I didn’t spit it out but I didn’t want to eat it.lol. He was being funny, and we laughed, but also dead serious. Our hubs would be total besties!! Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Meat Pie at Emily's Lebanese Deli "Love supporting family owned businesses right in NE! . “Sweet Riches” is brilliant. Thanks for the lengthy explanation. 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. Close the dough firmly, continuing to shape the fatayar gently as you pinch the seams closed. I never used/bought bread dough before. They made their own dough, but never cut circles. The filling is made of ground beef or lamb sauteed in clarified butter and seasoned with cinnamon and allspice. What kind of store bread dough do you recommend? In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. My parents had a friend that made these incredible meat pies. Nothing quite like Lebanese food! I guess when you have 9 children and 21 grandchildren she went with speed and function over beauty. This is the perfect Middle East as I know it – food and emotion. We love eating them with a big Syrian salad and hummus. 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. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. And always eaten cold and raw or fried in rendered lamb grease in hamburger-shaped patties. I have read your food articles and without much change they are the same as we have here. Brush the top with melted butter before putting in oven. I will save this recipe. It’s really fun getting to know everyone just a little bit better :) THese meat pies sound DELICIOUS! Yum, I think I need to get on a Lebanese cooking binge! Hope you’re doing well. Allah yirhummoo. Thank you to Emily's for working so hard during the COVID-19 craziness to still bring delicious food to us. Greatly inspired by the traditional savory Lebanese pies called Sfeeha or sfiha, these open faced pies are loaded with bold Mediterranean flavors. Fill Lebanese fatayar with spinach, meat… Thank you Louise! I cheated with store-bought dough but you could totally make your own. Maureen . They certainly eat well, right? Thanks for reading!! Place the meat in a medium mixing bowl. ), those are open-faced and I hadn’t tried the raw in my fatayar, for fear of the pies opening up, the meat clumping. 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. Annoying. Instead if a very thin dough, it was thick. She was definitely a raw hushwee person. 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. 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. Love it. Is it possible to prepare the Fataya a day before you need to cook it? Lucky lady! 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. Or will that mess up the dough? And from frozen, what shall I do prior to serving ? See more ideas about Lebanese meat pies, Meat pie, Recipes. They were gorgeous, my friends, not a seam undone in their perfect triangular shapes. Parchment paper is a great way to save clean up time and 2. If these taste as good as they look, and I am sure they do, they are winners! Thanks!! Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. This was such a fun project Amanda put together!! They would use the raw meat method that added a delicious flavor to finish product. Will that work? $16. How does this food fit into your daily goals? You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. It’s so fun to read these posts! I plan to pack raw meat. Very same as yu mother. The grand children are back from school and each consumed two pasties. ;), Sweet Riches!! Thank you. Shh…it’s our little dirty secret. And I’m Lebanese – so glad to see more fans of our food! Hey I’m trying make this same recipe can u help me. I think my family would love these hand held yummies!! Lovely blog, can’t believe I didn’t come across it before. I also had sfeehas in MI (Detroit) for the first time and they really are amazing. Time for them to do the cooking. Mine….just a triangular pillow! Thank you for this recipe Maureen! I can’t believe he came up with it on the spot!! I squeeze and pinch and yet those suckers still pop open. Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. Thank you Sara–recipe makes about 2 dozen fatayar. It sounds like the lamb flatbread (lahm b’ajeen?) :). First of all, Lebanese Meat pies look and sound crazy delicious. Thank you ! I used 90/10 ground beef. We had trouble getting the dough to 1/8 inches because it kept springing back. And I LOVE that he bakes!!!! Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. The flavor of the crust…. Oh my God I was so embarrassed..I’m a total failure with dough!! I made this recipe today, was yummy. 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. I found it nteresting that no one seems to mix the meat with a little leban. I love that you’ve had one and know what they are!! You’d love his cheesecakes! 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). 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! Thank you.!!! 166 / 2,000 cal left. Cover with a kitchen towel and let rise in a … Jim is a great cook, even better brother and we love and miss him lots around here. Should they be covered in the frig? 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. I just love this idea of an Appreciation Day for the men behind the blogs! 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. Thank you for sharing the recipe! If you know of this recipe, I would truly appreciate it:). ), 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. You lucky girl, you! I love this recipe. My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. You two are so cute! My Syrian grandmother called these sfeha and I loved them!! Sounds like he’s a baker who needs to start a blog!!! Our family has many stories about mom’s cooking. With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? Happy Friday!! 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. 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. Cooked the meat mixture and also used tomato paste, but no pine nuts in the fatayer. Help! xoxo, Your email address will not be published. However, I will fill them raw next Thank you. Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants. And the showstopper: Jim’s meat fatayar. 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. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. :). I was so impressed he came up with that!! Get him to help you with the pizza next time. Hi Jane! Haha I love that husbands are always willing to eat our less than perfect masterpieces:-) I would have thrown out that dough, too, though. The two-crust pies were filled and baked the next day, which was usually Christmas Eve. Thank you and I hope mine look as pretty as yours! Now I only eat spinach. 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? She cut the lamb into teeny cubes not more than 1/8 inch per side. Home » Lebanese Recipes » Lebanese Meat Pies (Sfeehas). These look wonderful. I am Irish Catholic gal (originally from MI!) Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Happy Thursday! If any juice spilled out it added the crunchy savory flavor to the bread that was so good. Crazy, that trip has been heavily on my mind this week, and now I read your post. You know I am making those asap! And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! Oh my, I found this recipe and made them today ! Lebanese Meat Pies. Its not in your recipe and its not in your method. The end product was a much thicker dough than your pics showed. Caught my aunt ‘cheating’ once by using cheap canned biscuit dough. That helps because the dough is very sticky and the seams tend to stay shut. Such good training…and memories as we moved from the Bank of Lansing Building to the renovated Salvation Army building. I did tweak a few things, added leeks, green onion, garlic, mushrooms and allspice, but this was everything that I remembered, and more ! Tasteless ball we ’ d prefer something different by using cheap canned dough... 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Agent – lol. sounds like we have a fabulous weekend raw and the both...