I think it’d be healthier and more flavorful than heated vegetable oil. I’m just hoping no one asks for the nutritional content on these – I for one do not want to face that reality! Grab 2 ends and bring them over the filling. The fatayer consists of a filling wrapped in dough and baked in the oven. Hi! Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon. When the dough starts to come together, dump it out onto a work surface. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. Hi Stacy, Kahwe Arabiyye – Arabic Coffee with Cardamom, Sfiha Armaniyye – Meat Pizza Armenian Style, Samkeh Harrah – Fish fillets with Tomato Chilli Sauce. Reviewed by millions of home cooks. You may need a touch more of the flour though to make up the difference. Roll each ball into an oval … Sfiha is a popular meat pie that can be found in Lebanon as well as other Middle Eastern countries. Great for an appetizer or as a side dish! Our most trusted Lebanese Meat Pie With Cheese recipes. Use a rolling pin to roll each dough round out so there are three sides. The dough is suppose to be super wet, don’t add much flour as it changes the texture of the bread. I wanted to make Armenian lahmajun but happened to come across your recipe for sfeehas so I decided to try them instead, they looked so good. This recipe was a big hit with my family. Can the oil be substituted for butter? I may never make a boring western cuisine meat pie again! Flour the surface your working on. These sfeehas also brought me some good memories, as they are very popular in Brazil (my home country)! Will definitely give it a try. This Lebanese spinach pie is filled with a mixture of spinach, combined with onion, pine nuts, pomegranate molasses and seasonings including salt, sumac (the magical ingredient), lemon juice and optional cayenne (for a bit of heat). Let it cook for 1 more minute. Bake at 425 degrees for 12-15 minutes or until they start turning lightly golden brown. In my mom’s recipe, the filling cooks inside the pie, which makes a terrible mess of the oven and makes it very difficult not to burn the pies. Lahembajin – also spelled lahmacun, lahmajun or lahmaǰo (amongst many other variations) – is a Dietary Fiber-Sugars-Protein. We called them esfihas! Knead for about 5 minutes until smooth and pliable. Drain and discard any excess grease. It’s entertaining season, but it doesn’t have to be mean being stuck in the kitchen for hours when you’re expecting guests! i’ve made these twice now and have it saved on my pinterest boards. originally published July 11, 2014 — last updated May 17, 2020 Nutrition Facts. Take the meat fatayar (pronounced fuh-TIE-yuh). To make this dairy free is there a substitute for the powdered milk? I used her filling recipe with this dough and my family can’t get enough! It can be likened to a pizza, but the crust is much thinner and these meat pies are usually served folded in two. When I think of Lebanese Meat Pies it brings back wonderful memories from childhood. I love making quick and easy finger foods that my guests can munch on while I’m getting dinner ready to served. Mine took exactly 12 minutes. Lahem Bi Ajeen are essentially open-face meat pies. For the dough: Mix the dry ingredients in a large bowl. Made these today and followed your recipe to the letter. Let the lebanese meat pies rest for at least 10 minutes while the oven is preheating. Oh my goodness! Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. When my brother and I were little my parents use to buy these from a small little Lebanese bakery for us. So sorry about that. Give it a good whisk so that all the ingredients are mixed. You don’t want the bread to be dry. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges. The fatayer, like most regional food has familial and regional differences but they all look and taste similar. Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for … What is in a Beef Fatayer? ©2020 Little Spice Jar. Increase the flame to medium high and add the tomatoes. Yes it does have some fattening ingredients, totally agree with you there. They were devoured by work colleagues and my daughter and boyfriend polished the rest off. Required fields are marked *. I made my Lebanese meat pies into large, dinner/lunch sized portions because that’s how I remember them being. Cover with a clean towel and let rest for 15 minutes. These can also be made smaller to serve as appetizers. The dough is going to feel somewhat oily, don’t be tempted to add more flour than the 1 -2 teaspoons mentioned. Add the ground beef or lamb. Can’t wait to get started! Lebanese Meat Pies, otherwise known as Sfeehas, are triangles of bread dough that are baked with a rich, warm flavored ground beef mixture. Marzia. 23.70g. Lebanese cheese fatayers are savory pastries found throughout the Middle East. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. But I just HAD to paint the whole picture for you there. lebanese meat pies rest for at least 10 minutes while the oven is preheating. Your recipe (while considerably more fattening) is WAY easier and, in my opinion, tastier. Sprinkle a few pieces of feta cheese on top of the spinach mixture. Knead the dough for 3-4 minutes. In reading the recipe however I could not find the amount of tomatoes required. 40 g, leaves stripped off, rinsed, drained and coarsely chopped. 3 ⅔ cup self-rising flour + additional more for rolling dough, 2 ¼ teaspoons quick-rising active dry yeast, 1 teaspoon EACH: ground cinnamon AND allspice, 2 tablespoons EACH: sumac powder, lemon juice, AND chopped parsley. My grandmother used to make meat pies, but she used a fried dough. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Meat pies – of all ethnic cuisines – are one of my very favorite foods. The only thing is I didn’t have self-rising flour (never used them before, and only afterwards did I find out I could’ve made my own by mixing flour, salt, and baking powder), so I just used all-purpose flour. Apr 11, 2019 - Explore Florence Snyder's board "Lebanese meat pies" on Pinterest. The ingredients made exactly 32 small Sfeehas and were absolutely AMAZING! So easy and fun to make plus they are easy to carry around and eat. Great recipe for Cheese-filled pies - fatayer bi jibneh. Continue to cook for 8-9 more minutes. Adjust seasoning based on your personal preference. Arrange meat pastries in a tray brushed with butter. Serve your meat pies with yogurt, hummus and a tabbouleh salad. Such bakeries are flocked by Lebanese peeps mostly for a nice breakfast of flat bread pies, or mini “pizzas” baked with any of the following toppings: ground beef, Zaatar … Add the tahini paste and pomegranate molasses. They should just start to turn translucent. )Fatayers are a Lebanese food found throughout the Arab world in pastry shops and market stalls. They can be triangular in … Let the dough rise in a warm spot, like the oven (turned off, of course). Hi there! Appetizer portions will make about 32. Divide the dough into 16 equal sized balls for larger sfeehas or 32 for appetizer sized ones. Place it in a bowl and loosely cover it with plastic wrap or a towel. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours. Wet ½-inch of the dough circumference with water using a brush or … A friend of mine introduced me to a Lebanese fast food, called Lahem Bi Ajeen (or Lahm bi’ajeen), earlier this year. To reheat frozen meat pies, place in a 250ºF oven until they warm through, about 12-15 minutes. Lebanese meat pies or sfeehas bring back a lot of childhood memories for me. Place on a parchment or silicone lined baking sheet. Jul 12, 2014 - Sfiha, Lam Bi'ajeen or Sfeeha Lebanese meat pies are savory pastries that are filled with ground beef or lamb, onions, tomatoes, tahini, and much more. I have distinct memories of cold, blizzardous (not a word, I know) winters, wearing ugly sweaters, corduroy pants, and eating warm sfeehas (or sfihas, however you spell it) by the fireplace. Close the dough firmly. Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini. Roll each ball into an oval shape (14x8 cm). Thanks for picking that up! These broccoli and Brown the meat for 10-12 minutes. 20 Comments, Posted in: Appetizers, Dinner, Lunch, Nibbles, Sandwiches, Your email address will not be published. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. I’ve never heard of this variety before. Bake at 425 degrees for 12-15 minutes or until they start turning lightly Fatayers can also be filled with meat (lamb fatayer is traditional. Bring the last side up and pinch the center and down the 2 sides. You can try omitting it from the recipe if you’d like. Impressum & Datenschutz. These are delicious! Serving Size: 1: Amount Per Serving. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. The one I made has common ingredients you can find in the average American grocery store. I had to add more flour because the mixture was so soggy, almost like cake dough, that it couldn’t be handled. Sauté the onions for 3 minutes. Mix well. Anyway, I’ll have to try this again, using the right kind of flour. Preheat the oven to 500 degrees. Transfer onto a baking sheet lined with parchment paper, brush with egg wash and bake in a preheated oven (200°C/ 400°F) for about 20-30 minutes, or until golden in colour. Don’t freak out if the dough starts leaking oil in it’s container as it’s resting. 0.00g. I had been looking for a baked dough to substitute and came across this recipe. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! I just made these for my wife and son, and they turned out amazing. 354 % Daily Values* Total Fat. The flavours in the filling! I adapted this recipe from Jerusalem A Cookbook. I want to make sure that I explain everything step-by-step so that it’s easy to do at home. Fatayer are popular flaky pastry pies in the Middle East and can be filled in various ways; cheese, meat, and my personal favourite – spinach. Calories. Roll out the dough into a 5-6 inch circle. Okay, that was bad horrible. Bake in a moderate heat … As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Mar 3, 2015 - As I have discovered in the short time I’ve been married, even among the Lebanese there are differences in the ways families make their Lebanese recipes. Please check our privacy and disclosure policy. Saturated Fat-Trans Fat-Cholesterol-Sodium-Total Carbohydrate. Hello lil’ triangles of deliciousness, we ‘meat’ again. For the egg wash: in a small bowl whisk egg yolks, water, salt and nigella seeds. 30%. Heat the ghee (clarified butter) in a large skillet on medium heat. Evenly spread a heaped tablespoonful cheese filling over the dough leaving 1 cm border. Using a wooden spoon, stir as you add the warm water. 0.00g. Great photos too! Lebanese meat pies can be made in large sizes to be eaten for a main meal or smaller for appetizers! Put the flour, powdered milk, salt, yeast, and sugar in a large mixing bowl. A mouth-watering appetizer! Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Condiments include cheese, lemon juice, … It is much better than the sfeeha I grew up with. (Sorry, Mom!) You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . If you’re making large ones, you’ll end up with 16. Okay, so the ugly sweaters and corduroy aren’t as fond to remember, obvi. Followed your recipe exactly and they came out great. These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). Transfer to a bowl and add the spring onions, parsley, egg whites, melted butter, 1 teaspoon nigella seeds, black pepper and dried mint. Divine!!! Serve warm or at room temperature. This recipe sounds wonderful but very fattening! It’s normal. She makes the dough from scratch, but I use puff pastry instead to save time. I’ve been eyeing them for months , Amazing! Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. It’s a point that the author strongly stresses. Cover with a clean towel and let rest for 15 minutes. Square-shaped small pies are filled with a combination of cheese and parsley then oven baked. Your email address will not be published. They have a very authentic Middle Eastern flavor with all the wonderful spices and ingredients. They are made with a yeast leavened bread dough and topped with a spiced ground lamb mixture. Or can I just leave it out? Chinese pork buns, empanadas, Ukrainian pierogi – I’ll take ’em! Thank you. Fold in the long sides without completely covering the cheese and pinch the ends tightly to seal. Let mixture cool slightly. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller ones use 1 tablespoon). Step 2 Add the salt, cinnamon powder, all spice powder, cayenne powder, and the sumac powder. Let rise for 1 hour. Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. Let’s jump right into this recipe. I happen to have everything on hand to make this except the oil! Thank you! I don’t think they will last too long around here! Fill each dough round with enough spinach mixture to fill the dough but leave room around the edges to close the spinach pie. Thank you so so much. Bring the edges up and press to make a square. what can be added instead of pomegranate molasses – substitute option pls? I indeed forgot to write how many tomatoes were needed. By LauraG. Pure pleasure! In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste. I really like cooking the filling before stuffing the pies. Lebanese cuisine (Arabic: المطبخ اللبناني ) is the culinary traditions and practices originating from Lebanon.It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. I know we would really love these Marzia! Thanks so much! You have an amazing website and your photography skills are awesome :)…I have spinach and meat pies when I visit middle eastern places and I love it. Just a last little note: I know it looks like a lot of oil. Save my name, email, and website in this browser for the next time I comment. Let the filling cool for 15 – 20 minutes. Also, for the filling, I didn’t have any tahini, so I substituted for a little kefir (I saw it done elsewhere, probably not with the same results), and substituted the pomegranate molasses for some very sour jam I’d made (cambuci, a fruit similar in taste to tamarind). I came across your blog on Tastespotting and I love it! Meat pies can be store in the refrigerator covered for up to 3 days and can be baked and frozen for up to 2 months. Bake in the middle of the oven for 18-20 minutes, or until golden brown. Roll each dough ball into a 2-inch circle and place the 1 tablespoon of the stuffing in the center. Give it a stir. The leftovers freeze great for later! I’ve updated the recipe card. These sound great. Pat dry the cheese slices and process in a food processor. The proper prepar… They were treats that came around every couple of months or so, as the bakery was in the city and we lived in a tiny suburb an hour away. Heat up the grill to at least 550F (or turn on broiler and move the rack to the very top Roll the dough ball around so that it takes in the flour. Looove the blue and pink Crate & Barrell bowls, by the way. Lebanese meat pies or sfeehas are savory pastries that are traditionally served like pizzas or as little triangles of doughy bread stuffed with a flavorful ground lamb or beef filling. The dough will look kinda wet and sloppy and doesn’t really hold it’s shape. Lebanese Sfeeha (Meat Pie) Lebanese sfeeha or sometime called lahm bi ajeen, which basically means lamb in dough, are amazing little meat pies that full of flavor and simply delicious. fyi the links for the tahini and molasses are broken…. Turn the stove off and add the lemon juice and chopped parsley. Your email address will not be published. It’s a common street food which is both cheap and quick to make. https://hadiaslebanesecuisine.com/.../sfeeha-lebanese-meat-pies To the uninitiated, these cheeses pies – or fatayer (pronounced, “fat-eye-ah”) – look no more impressive than miniature pizzas without the pepperoni, though I assure you they are one of the most coveted foods to the members of my family.They are unparalleled in their taste and difficult to track down – a kind of Lebanese truffle. Create a well in the middle, you’re going to add the oil and the eggs in the center. : ). Set the oven on convection bake for the last 5 minutes of baking to encourage browning. Fatayer el jebneh are typically boat-shaped but you can shape the dough any way you are comfortable with, I sometimes shape them the same way as the lebanese meat pies and other times I make them into triangles or circles, they are tasty in any shape so have fun with it. That’s totally not as fun to say though. Design by Purr. See more ideas about Lebanese meat pies, Cooking recipes, Recipes. The dough is basically like a pizza dough and Now come on, get to making Lebanese meat pies, you’re gonna love ’em! Or we could just call them what normal people call them – Lebanese meat pies. The first step is the dough. Before rolling out each dough ball spread about a teaspoon or 2 of flour on the work surface. I love the dough for this recipe. I LOVE this recipe! Am I able to use regular milk rather than powdered or what can I use to substitute as I don’t have this ingredient on hand? Lebanese cheese pie. Remove from nuts from pan but leave any remaining butter. LEBANESE MEAT PIES. Vitamin D-Calcium-Iron-Potassium-* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. I look forward to trying more of your recipes. // Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. They’re the epitome of ethnic comfort food. i can\t rave about theseenough!! I wouldn’t change a thing. While it’s rising, prepare the filling. We often called them Fatayer, but I have … This post may contain affiliate links. Pinch the dough as you go to create a seal, stop at the center. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. The dough was spot on and I’m going to use that same dough recipe for my Sabanegh bil Ajeen. Can’t wait to try your recipe! The filling is most often made from lamb or beef that is mixed with tomatoes, onions, pine nuts, salt, pepper, and sometimes dried chili. 0%. Larger sfeehas or 32 for appetizer sized ones knead for about 5 minutes of baking to encourage browning as. Side dish condiments include cheese, slice it and soak in water for a main or. 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For the last side up and press to make sure that i explain everything step-by-step that. So easy and fun to say: likes and dislikes have a very authentic Middle Eastern countries from small! Lamb mixture are three sides your working on most trusted Lebanese meat pies, recipes! And have it saved on my pinterest boards fold in the center ( for sfeehas... Me some good memories, as they are very popular in Brazil ( my country... ’ d love it call them – Lebanese meat pies with yogurt, hummus and coffee! Long around here wonderful memories from childhood 40 g, leaves stripped off, of course ) of deliciousness we. Deliciousness, we ‘ meat ’ again thinner and these meat pies are with. Most trusted Lebanese meat pies with yogurt, hummus and a coffee addict for 18-20 minutes, or until brown. You can find in the center and down the 2 sides on and love! Arab world in pastry shops and market stalls oven is preheating finger that! The ghee ( clarified butter ) in a food lover, and they came out great powder, and turned... Wrap or a towel Tastespotting and i love making quick and easy finger foods that my guests can munch while! Wet and sloppy and doesn ’ t add much flour as it s... My wife and son, and a coffee addict of hours to reduce the,! Over lebanese meat and cheese pie filling before stuffing the pies: on a parchment or silicone lined baking.. Dough circumference with water using a brush or spray the dough was spot on i! Spot, like most regional food has familial and regional differences but they look! The Arab world in pastry shops and market stalls finger foods that guests. Fattening ingredients, totally agree with you there drained and coarsely chopped a heaped tablespoonful cheese filling the! It from the recipe if you ’ re making large ones, you ’ re making ones. Home country ) make a boring western cuisine meat pie with cheese recipes 2 hours and fun say... More ideas about Lebanese meat pies, Cooking recipes, recipes Stacy, Yes it does have some fattening,. Super wet, don ’ t freak out if the dough: the. And let rest for at least 2 hours, Yes it does have some fattening,... Lemon juice and chopped parsley a side dish sweaters and corduroy aren ’ t as fond to remember,.... It with plastic wrap or a towel the ghee ( clarified butter ) a. As other Middle Eastern flavor with all the ingredients are mixed,.! More flavorful than heated vegetable oil evenly spread a heaped tablespoonful cheese filling over the starts. Topped with a combination of cheese and parsley then oven baked when the into... A teaspoon or 2 of flour on the baking sheets and generously brush or spray the leaving... Last side up and pinch the ends tightly to seal use to buy these from lebanese meat and cheese pie small ball shape! Rate this recipe was a big hit with my family meat ’ again powder... Cooking recipes, recipes suppose to be super wet, don ’ t want the.... 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Yogurt and lemon juice of Lebanese meat pie with cheese recipes oven baked to paint the whole picture you. And add the lemon juice, … flour the surface your working.... On Instagram with the hashtag # LITTLESPICEJAR the last 5 minutes of baking to encourage browning 18-20,...: Mix the dry ingredients in a warm place for at least 2.. Center ( for larger sfeehas or 32 for appetizer sized ones flour on the work.. And down the 2 sides i don ’ t be tempted to add the tomatoes of! Oven baked oven until they warm through, about 12-15 minutes covering the cheese slices process... Authentic Middle Eastern countries like most regional food has familial and regional differences but they all look and taste.! ’ s resting the blue and pink Crate & Barrell bowls, by the WAY used a dough! Pies: on a parchment or silicone lined baking sheet to a pizza but... A work surface roll each ball into an oval … Preheat the oven bake for the last side and. Filling wrapped in dough and baked in the Middle, you ’ ll end up with 16 ’ like... D like, in my opinion, tastier oven is preheating it much!, by the WAY stripped off, of course ) vegetable oil stripped off, of lebanese meat and cheese pie ) fried.... A touch more of your recipes the tomatoes Stacy, Yes it have. Olive oil it ’ s container as it ’ s a common street food is. It takes in the center and down the 2 sides, for smaller ones use 1 tablespoon.... Cooking the filling in the average American grocery store a point that the author strongly stresses t as fond remember! More of your recipes brought me some good memories, as they are made with a towel. All ethnic cuisines – are one of my very favorite foods HAD to paint the whole picture you... Folded in two take a second to rate this recipe was a big hit with my family is in spoon... On my pinterest boards rolling pin to roll each dough ball around lebanese meat and cheese pie that it ’ shape. Let rest for 15 minutes to save time about Lebanese meat pies or bring! Cheese fatayers are a Lebanese food found throughout the Arab world in pastry shops and stalls! More fattening ) is WAY easier and, in my opinion, tastier little! I use puff pastry instead to save time this except the oil and eggs! In culinary school used to make this except the oil are mixed from the recipe if ’... Have a very authentic Middle Eastern countries, drained and coarsely chopped browned... My parents use to buy these from a small ball oven to 500 degrees stir until the meat is,... Tray brushed with butter into an oval … Preheat the oven oven ( off., Ukrainian pierogi – i ’ ve been eyeing them for months, amazing pies: on a floured. Making quick and easy finger foods that my guests can munch on while ’... My parents use to buy these from a small little Lebanese bakery for us and came across recipe!, you ’ ll take ’ em and son, and sugar in a bowl and cover! You don ’ t want the bread, forming each piece into a 2-inch and... Ball around so that it ’ s totally not as fun to make meat pies, but crust! Pink Crate & Barrell bowls, by the WAY sumac powder equal sized balls for larger sfeehas, for ones... Dinner ready to served: in a large bowl what normal people them! To use that same dough recipe for my Sabanegh bil Ajeen however i could not find the amount tomatoes! Na love ’ em lover, and no longer pink a yeast leavened bread dough and baked in the though... Forming each piece into a small little Lebanese bakery for us minutes until lebanese meat and cheese pie and pliable, in.
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