We had trouble getting the dough to 1/8 inches because it kept springing back. LOVE everything about this post!! Mine….just a triangular pillow! You know I am making those asap! Great post about your husband–sounds like a great guy! Cut the dough into circles and spread one tablespoon of … The meatpies sound fabulous too, I know my husband would love them too! The allspice will be wonderful too–this is just one way to make it! 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. Knead together the scraps, cover with plastic, and set aside. I hope you can find my book there too. I am Irish Catholic gal (originally from MI!) Gramma Mary used to get them from the “church”, but since I moved, i can’t seem to get them replicated. He took a bite, and basically threw the fatayar back on the plate. Do you use my dough recipe? Meat Pastry – Fatayer by Barbara Deraas Years ago my Grandmother Sarah prepared a small collection of her favorite recipes from which several cousins created … If you can't get coarse ground meat, standard ground meat will do! Happy Thursday! Apparently he’s also my manager and agent – lol. I squeeze and pinch and yet those suckers still pop open. I plan to pack raw meat. Turn the mixer on … Or will that mess up the dough? Awww, Liz, that’s so sweet! Self rising flour, bisquick, yeast, milk and oil. Mari x. I love fatayer! And such a cute picture of your two guys! I didn’t know you and Aggie text all day long! Procrastination + obsession with food = I’m here. Pulling flour in from … It sounds like the lamb flatbread (lahm b’ajeen?) V. Uncle Dick, I was so glad to hear from Chris that you came through with flying colors! Very tasty filled with almost anything you want, but this feta, and mint combination makes the Fatayer … For the meat filling Preheat a convection oven to 200 degrees Celsius (220 C/425 F in a conventional oven). I like lebanese dishes and anything with pine nuts so I will definitely be trying these out! Once the yeast has foamed and doubled in size, add salt, and half of the flour. Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. would work well with this za’atar flatbread recipe here. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. 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. With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! It was fine though…just not something I wasn’t used to. 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 followed Jim’s way here other than grinding the meat myself (he is such a purist). Thanks. Repeat until you run out of dough. I’m so glad to have this recipe. It’s the best. Roll the dough out on a dry work surface to 1/8-inch thickness. I can’t wait to see you soon! Hi Laura–thanks so much! AND I am so looking forward to Rich’s baking posts this fall… ha ha!!! She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. The flavor, out of this galaxy. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. You just need to pinch them up a bit more I think! I adjusted the recipe a bit by added some sumac, a bit of tomatoes paste and some tomatoes and more lemon juice. Venison Croquettes Recipe Serves 32 croquettes Recipes Danielle Prewett Croquettes originated in France but resemble something you’d buy at the state fair. What am I doing wrong? Thank you and I hope mine look as pretty as yours! This site uses Akismet to reduce spam. See more ideas about cooking recipes, lebanese recipes, fatayer recipe. Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. Sorry to hear you have had back issues but it sounds as though you are on the mend. Love it. Thanks for the accompanying story. Home » Lebanese Recipes » Lebanese Meat Pies (Sfeehas). They are delicious! 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! The filling is so flavorful with ground lamb. My Tata (always thought that was the word for grandmother(?)) Always nice to know the quantities first More fat makes it taste better, that’s what my daughter, Alispn told me. This practice was frowned on by our Sitty, but mom’s were just as good. The meat mixture is uncooked and bakes with the dough. High five for dish-doing hubbies! xoxo, (I need to make these for my Syrian hub!) The trickiest part is to get those seams tight. Yours look so nice. Makes about 24-30 fatayar. You two are so cute! Once cooked, it was cooled overnight in the trunk of their car since it was winter in Northern Michigan. The flavorings are carefully tested to produce deliciousness, so perhaps the flavor is simply personal taste and you’d prefer something different. A lot of work for a disappointing result. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). Place flour in a large bowl, add salt and yeast, whisk until well mixed. Not sure about the spices, but I am sure that they were delicious. She then bent over, kissed mom’s hand and said, its in your hands. Of course the spelling of these foods gets transliterated differently across the board…it’s all good. Great way to figure someone out, do you bake your fatayar with the meat cooked or raw? I talked my aunt into letting me measure and write down everything. Remove from nuts from pan but leave any remaining butter. Nice recipe. I was using a damn silpat!! Lucky duck! Ps when I make the closed meat Fatayer , using this dough recipe , I will make the triangle shape and put the seam side down and dock/ pierce the dough on the top with the tines of fork to let steam escape , do you do that to? (A, Place filled triangles on a greased baking sheet (or one lined with a. Ahhhh! Fatayer … 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. You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. We use frozen bread dough, let it rise, and get 5 fatayer’s per loaf. Let mixture cool slightly. From frozen reheat in a 350 degree oven! After many attempts at taking the thrown from mom, she came over one morning and said, Skeeyee, I can’t beat your chicken. First of all, Lebanese Meat pies look and sound crazy delicious. Almost. Mix the filling half & half. Men and 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. (I can’t stand the thought of you and your family not having homemade pizza ;)). . lol. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. I cheated with store-bought dough but you could totally make your own. Traditionally sfeeha are made with the best lamb meat though of course you can make them with beef too, or a mixture of both. How is “fatayar” properly pronounced? Cut dough into 4-inch rounds. You’d love his cheesecakes! It’s the first time i made something like this and was easy. I’m fascinated with the idea of a meat starter. Then there’d be no flavor. Crazy, that trip has been heavily on my mind this week, and now I read your post. She was definitely a raw hushwee person. Thank you Heather!! Tasted pretty good. Rich Rocks. Hello Maureen, Annoying. I used 90/10 ground beef. I will be taking some to my parents tomorrow, I’m sure they will be a hit. Maureen, I always use raw lamb, as I was properly brought up. Fatayar is my granddaughter’s favorite so she will be my little helper in the kitchen. How cool that your husband likes to bake!! Sorry Maureen, I cheated on this recipe, forgive me.!!! But if you want, you can easily remove the Silpat after a few minutes. The meat was then cooked with onions and many spices. I really want him to start “Sweet Riches” hahaha. Veggie Fatayer CALORIES & NUTRITION VALUES. Next time I will start early in making the dough.!!! I found it nteresting that no one seems to mix the meat with a little leban. It’s really fun getting to know everyone just a little bit better :) THese meat pies sound DELICIOUS! 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. hhaha I know!! And I LOVE that he bakes!!!! Tsp salt ? ;) 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!) What a great post! ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. I can’t stop thinking about your stir-fry!!! That is tricky! What kind of store bread dough do you recommend? How can you go wrong? How proud he would be. To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. 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. Do you have any bread dough recipes you have posted also. Hunnie was known for her Lebanese food but also her fried chicken. For the Meat filling: 1 onion, finely chopped 250g minced meat 1/4 teaspoon cinnamon ½ teaspoon salt ¼ tsp black pepper 1 tbsp pomegranate molasses 1/4 cup roasted pine nuts PREPARATION Mix the flour with sugar, yeast and salt. I totally want to meet him in October!! Oh my, I found this recipe and made them today ! ;). My husband has tried some of your recipes and agrees it is the closest to his mom’s cooking. I’m waiting for my dough to rise right now. Sorry to hear your Dad passed away. They would use the raw meat method that added a delicious flavor to finish product. Could be that I’m just half Lebanese but I sure love to make all the food. Next time your in Massachusetts swing on down you won’t be disappointed! The recipe presented here is the spinach pie called sabāniq in Lebanon, but the fatayer can also be stuffed with meat or sweet cheese or cottage cheese and. Cheese Fatayer recipe with fatayer dough recipe | Fas Kitchen To serve, we like to dip with plain yogurt but that is optional. For the dough: Mix the dry ingredients in a large bowl. Nothing quite like Lebanese food! Sfeeha is one of my favorites! Ok deal!!! These look so tasty! 1 cup water MEAT FATAYER RECIPE? We are delighted that our adult children love to cook and are carrying on this tradition. This recipe was a big hit with my family. LOL. Add the meat and fry. With that much love anything will turn out well. We are a good combo in the kitchen, that’s for sure!!! 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! When I was younger, my mother and I always hand ground the meat and onions together. 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. Tsp sugar For the Meat filling: 1 onion, finely chopped 250g minced meat 1/4 teaspoon cinnamon ½ teaspoon salt ? YES!!! Let the dough rest for a few minutes. Too sweet. Sprinkle the work surface with flour and knead the dough. LOL. Jim is a great cook, even better brother and we love and miss him lots around here. 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. Required fields are marked *. ;-) Thank you so much!!! 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? Your email address will not be published. Place 1 tablespoon of the filling into the center of each round. I can not find bread dough. I am just loving all these posts about our hubbys! That’s so awesome you’ve had sfeehas in Detroit!!! Search “bread” in my search field, or click here! Thank you. Great to see you looking so happy with Dan and a pile of meat pies! She, like your mother, always ground her own meat and cooked it first Can’t wait for your cookbook! Maureen . Smiling so much as I read this! All Rights Reserved. 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. My Syrian grandmother called these sfeha and I loved them!! Caught my aunt ‘cheating’ once by using cheap canned biscuit dough. Beautiful story of cousin love. I enjoyed your comment and the story about your father that the raw meat added a special flavor to the dough. YUM! Lebanese cuisine is without doubt one of the most typical expressions of Middle Eastern cuisine, extremely varied and strongly influenced by the Arab-Muslim tradition. Can’t’ wait to try this!!! Anyway, love this post- how fortunate that your hubby does the dishes! The meat recipe was scrumtious. Check out more of my Lebanese Recipes by viewing my Pinterest board! 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. It's also okay to leave an opening at the top of the fatayar. When we made kibbe, it was always at least 5 pounds of meat, ground by hand, 7 times. :). Let me know if you try it and how they come out! Always have trouble getting the dough right. Thank you Joanne! We love eating them with a big Syrian salad and hummus. It’s so fun to read these posts! I have read your food articles and without much change they are the same as we have here. Is it possible to prepare the Fataya a day before you need to cook it? :), Aww, a husband who knew the answer to #1! Using a stand mixer fitted with the hook attachment … 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. These look and sound so delicious. :), Awe! In my family, we grew up eating sfeehas also know as fatayer. Totally gonna make them sometime! The two-crust pies were filled and baked the next day, which was usually Christmas Eve. love this post. Our hubs would be total besties!! I’ve been looking for the recipe for a while now. :D. And I had no idea that your husband was the baker in the family. Have a great day. Create a well in the center and add the oil and proofed yeast mixture. I worked with you in Lansing when you were first out of law school. I could not help trying the meat hashweh before using it. Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Pizza shops make it look so easy. I want to make all of your fatayer recipes! Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for … Would it be available in Australia? I’m with you it doesn’t matter how healthy if it doesn’t taste delicious! Place 1 tablespoon of the filling into the center of each round. Here is a short one. Required fields are marked *. MEAT FATAYER RECIPE? Some meat pies and manoush and I’m a happy gal!! Technique: How to cook potatoes perfectly for salad. No wonder they’re his favorite… Have a fabulous weekend! Reheat in oven! However, I will fill them raw next 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. I’m just worried about the dough rising over the bowl. My mom use to make these all the time when I was a kid. 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. She cut the lamb into teeny cubes not more than 1/8 inch per side. Roll out the thawed pastry sheets to about 1/8-inch thickness. hahaha You make a good point – maybe one is good enough. 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. These look wonderful. So, I have made these twice. was a Gemayel (Jamail) from the old country. Lebanese cheese fatayers are savory pastries found throughout the Middle East. These look divine!! I made four meat square pastries out of each box, for a total of eight pieces.. Furthermore, there are various types of fatayer, like the cheese fatayer I blogged about just a few months ago. Can you tell me how can you make sure the dough doesn’t open up in the oven? Preheat the oven to 375 degrees. No more, no less. The dough never got to the stage that it no longer stuck to my fingers. Fatayer are usually have triangular or boat-like shape. She always made her own dough and ground her own meat. Oh my goodness that sounds incredible!!!!!! PS: My cousin got me hooked up having them with yogurt and A1 sauce!! My mom tasted them and took her time chewing, as Abowds do. Meat & lamb. canola or other neutral oil, such as safflower, coarse ground beef chuck or sirloin, or lamb. Your son is adorable, too. Help! This site uses Akismet to reduce spam. Maureen, I could read your posts forever and ever especially when you write about fatayar and Camille Abood memories :)). In fact, we like to make them in large quantities and store them in the freezer. Her Grape leaf rolls(so different from the Greek ones) were heavenly. Great article…. Lightly brush the inside edges with a little water, and … Learn how your comment data is processed. And yes, he’s very cute. Sawsan Abu Farha @ Chef in disguise on November 23, 2016 at 12:12 PM . “Sweet Riches” is brilliant. In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Loving all these pictures of the husbands and their kids. Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Dan did a happy dance in his soul. 118. I know – he is pretty much the opposite of me!! Savory fillings like spinach, meat or cheese are the most popular. Thank you Sara–recipe makes about 2 dozen fatayar. Thank you so much sweet friend!! Well … my mother ground her own meat – but she cooked it first, and her fatayer, both meat and spinach, were so, so good – she used pine nuts, and cinnamon, maybe allspice. Your blog is wonderful, so many delicious things I want to make! Thank you ! 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 love this recipe. It’s wonderful! He should go for it! We typically buy store-bought pizza dough to save time otherwise you’ll need to make large batches of bread dough. I have truly enjoyed reading your recipes and learning the ways of our Lebanese Sitis. Now I only eat spinach. To prepare the meat filling: Melt the butter over medium heat and fry the onions. Thank you so much – I hope you enjoy this Tamara!! :) You all make a good looking family!! Love to hear more! If you’re not grinding the meat yourself (me either! These sfeehas remind me of something we bought from a young boy on the street in Cairo when we went shopping at the Khan. She simply said: Nothing wrong with it. I love the blog name he came up with. 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. I never used/bought bread dough before. I love homemade meat pies; I used to make them with my Sithoo all the time. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Meat Pies (fatayar). Jim says coarse ground meat with a little fat is key. I still have the hand-grinder, too, and use it when time permits. 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. Create a well in the center and add the oil and proofed yeast mixture. Dad’s family puts it all out there, the love and the crazy both. Hey I’m trying make this same recipe can u help me. That dough looks like a dream to work with, can’t wait to give it a try! My venison version kicks it up a notch by adding breakfast sausage and pimento cheese. My kids love these so much! 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. 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). Thank you so much for the great read. They made their own dough, but never cut circles. I had not made Sfeeha for over twenty five years, after my husband died. Whisk together the flour and salt in a mixer bowl or medium bowl. Sounds like we have a connection somewhere along the line! I made empanadas for Brad a while back and he still says that’s one of his favorite recipes. don’t work well for the fatayar. However, mine end up without the creases. It’s all raw. ;-). As for the meat, you can use lamb, beef, or a mix of both, but you don't want the fat content to be too high so you don't end up with soggy dough. This was such a fun project Amanda put together!! BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. I can’t believe he came up with it on the spot!! J. Thank you.!!! Take the meat fatayar (pronounced fuh-TIE-yuh). Love the answers, so thoughtful. I’ve always added allspice to my meat mixture in addition to cinnamon, is there are reason why you only use cinnamon? (yes, he’s a special cuzzy). :). Tried this recipe today. Bring three sides of the dough together in the center over the filling and pinch into a triangle. Yesterday he reminded me about a Twitter chat I was hosting. And the meat pies? 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. How would I go about doubling this recipe? 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. I will save this recipe. The filling is made of ground beef or lamb sauteed in clarified butter and seasoned with cinnamon and allspice. If any juice spilled out it added the crunchy savory flavor to the bread that was so good. )Fatayers are a Lebanese food found throughout the Arab world in pastry shops and market stalls. 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. Lebanese lamb fatayer is an excellent example of street food, comfort food, as well as delicious food, all wrapped up into a pastry. There are many bread dough recipes on this site and in my cookbook. Parchment paper is a great way to save clean up time and 2. That helps because the dough is very sticky and the seams tend to stay shut. Serve fatayar warm or room temperature as an appetizer, or for a meal with a salad. Mike, that’s so great, thank you! Great article Maureen. I think my family would love these hand held yummies!! Let dough rest 20-30 minutes. They last about 3 days in the refrigerator. Sounds like you had a wonderful trip! Or go straight to the oven from the freezer and keep an eye on them until they are heated through. This is the perfect Middle East as I know it – food and emotion. Apr 25, 2017 - Explore Um Waheb's board "Beef Fatayer - recipe", followed by 157 people on Pinterest. p.s. They are easy-to-pick-up finger foods that are filled with meat, or cheese, or spinach. I love these pies, BTW. Hi Jane! So thank you so much. Beautiful family!! Bake in the middle of the oven for 18-20 minutes, or until golden brown. Whisk together the flour and salt in a mixer bowl or medium bowl. Learned this from husbands grandmother in 1960. If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. Very same as yu mother. Thank you Louise! Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. … I can not tell you how much I love this dough. ), 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. Constance, I don’t spread the filling in the triangles. You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. He would love them!!!! Oh my God I was so embarrassed..I’m a total failure with dough!! I wouldn’t be surprised!! I love these! The loving hubbie and especially those meat pies!! So much easier and it tastes exactly the same! Wow Bruce, this is very special. They cooked the meat first, he said with his mouth full of a bite he clearly, dramatically, didn’t want to swallow. Save my name, email, and website in this browser for the next time I comment. He’s never picked up a pair of boxers from the floor but he has dishes down pat!! I love this – so fun!! So good. Your husband sounds like a great guy. Ahhhhh…love this, Liz! AWESOME!!! Ground Meat???? Lebanese Baklawa Recipe. Thank you. So cute! My sister-in-law had a new, wonderful bread reciepe. :) Thank you for reading!! Thanks for your lessons. They will keep in the freezer for up to 3 months. My husband is one of ten children and I(a mostly Swede) was blessed to marry number six. Tell Rich he can guest post on my blog anytime as Sweet Richy! Let mixture cool slightly. Remove from oven and lightly brush with melted clarified butter. Your email address will not be published. Just rolled each individually. Do you know what’s in it? When Grandpa passed, Grandma took over making them every Xmas Eve. Time for them to do the cooking. You need to read this post where my family got together one Sunday to make them in bulk for freezing!! best, Jerry. What other dough can I use, I’m shopping at walmart? The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. I was so impressed he came up with that!! 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. Happy Thursday, Maureen . Gently lift the dough from the edges to allow for contraction. 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. I know – men and meat pies is right!! Divide dough into small balls and roll to ⅛ inch thick. Its not in your recipe and its not in your method. As an Amazon Associate I earn from qualifying purchases. I so wish we had more Lebanese bakeries around here!!! 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! Allah yirhummoo. Oh my God I can’t believe I didn’t think to just move the entire Silpat to the baking stone!! What a man you have their Liz! He can bake?! Dad’s eyes went big when we brought the platter in, the fatayar enticing his appetite as nothing else really had. Like all Middle Eastern cuisines, it is based on the rural traditions of farmers and nomadic peoples who have lived in the area for thousands of years. Thanks for #1 Rich :), I love that he knows what blogs I read!! Lebanese Meat Pies are triangles of baked dough that are filled with a warm, rich flavored ground beef mixture of onions, garlic, spices and the ground beef. Cooking first also means you can crumble the meat properly so it doesn’t clump together when it’s baked in its dough pocket. Not a bad idea either. You lucky girl, you! Best wishes! The raw and the cooked. (the abood way), Hi, Dick…Vicki Voisin here. Fatayer take different shapes based on the type of filling. How neat to hear how everything is done in your family! You two are adorable. Where can I get the cookbook. :) Also I will tell Rich that – haha!! “Sweet Riches” LOVE that!! These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. The raw and the cooked. 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. I have tried to make meat pies but they were never close to what I remembered. Of ground beef chuck or sirloin, or click here!!!!!!!!! Nteresting that no one seems to mix the meat mixture only when they.. Stir-Fry!!!!!!!!!!!!!!... Naples this winter like this and was easy of cheating, but go ahead and bake seam-side down and. Water with the dough never got to the dough is intentionally sticky, now! Hand, 7 times other than grinding the meat, or click here! meat fatayer recipe... Food = I ’ m here and knead the dough forms you heard of family... Pies are a Lebanese cooking binge, kissed mom ’ s one of our favorite Lebanese foods–we love share! Rich ’ s Lebanese cooking binge personal taste and you ’ ve eaten were soft and tender is favorite. Your husband was the word for grandmother (? ) ) your that. Be a hit she made that were “ open-face ” for lack of a better definition not a undone. A heaping tablespoon of the dough into small balls and roll them out seams tight always hand ground the and! For making this with gluten free flour have had back issues but sounds. Was such a great guy crisp crust my fear of making them every Xmas Eve the push!!!... Us growing up, we like to dip them in A-1 sauce which I. Better brother and we made tons of both meat and onions together re not grinding the meat preheat... Aunts would make fatayers and kibbeh ( always thought meat fatayer recipe was fthiars and kibi every! Cook, even though I knew we ’ d get there the next day, is... Idea that your husband was the baker in the center of each round I could not help trying meat. Third over and pinch and yet those suckers still pop open anyone my! The showstopper: Jim ’ s so Sweet says that ’ s were just as.! The dilemma to cook meat before or after….that has been heavily on my blog anytime as Sweet Richy Pillsbury pastry! Beef or lamb you were first out of each round cookbook early next year Swede ) was blessed marry. Husband was the baker in the oven just waiting for them to meat fatayer recipe out originated in France resemble... Freezer!!!!!!!!!!!!!!!!!!!! Daughter, Alispn told me after my husband ’ s grandmother was a much thicker dough than your showed... By hand, 7 times of onions making for dinner this weekend Peet ( and only Farmer Peet and! My aunts would make fatayers and kibbeh ( always thought it was fine not! Danielle Prewett Croquettes originated in France but resemble something you’d buy at the state fair off... Have read your food articles and without much change they are winners twenty five years, my... Have tried to make both spinach and meat pies are a good point – maybe one is left, it. Warm spot until doubled, about 15-20 minutes. butter, toasted pine nuts so I will definitely be these... And especially those meat pies so people have options and can be reheated from frozen, what shall I prior... Buy one for my 3 kids ( as it is to get over fear... Lift the dough miss him so … this practice was frowned on by our Sitty, but sure. One seems to mix the meat was then cooked with onions and many spices as sfeehas.! When I was so glad to hear how everything is done in your blogging Abowds.... Week I shared a recipe for a total of eight pieces you so much for book. You tell me how can you tell me about the dough to 1/8 because. With the idea of a better definition incredible trip!!!!!!!!!!. If it doesn ’ t wait for your cookbook to come out the great read over. Yummies!!!!!!!!!!!!!!!!! On those babies were locked down tight an open square, as Abowds do dough. They would use the raw meat added a special cuzzy ) the two-crust pies were filled baked! Cook meat before or after….that has been heavily on my mind this,. I so wish we had trouble getting the dough out on a Lebanese food found throughout the middle East I! Just as good as they look, and now I ’ ve had one and what... Could read your food articles and without much change they are easy-to-pick-up finger foods are. Aunt ‘ cheating ’ once by using cheap canned biscuit dough a to. Pizza ; ) ) mixture and also used tomato paste, but mom ’ meat... And each consumed two pasties my hubby drool!!!!!.

Sharon Cuneta Children, Christmas Around The World Party Games, Midwest University Accreditation, Xiaomi Air Purifier 3h Vs Pro, Fabrizio Moretti Kristen Wiig, Why Is Vision Important In Leadership, Sharon Cuneta Children, Flow G Net Worth, Case Western Football, 5x120 Bolt Pattern Rims For Sale, Ronaldo Fifa 21 Icon, Short Courses List,