He’s never picked up a pair of boxers from the floor but he has dishes down pat!! Pat dry the cheese slices and process in a food processor. Let mixture cool slightly. So true. LOL. Now if only his recipes were healthy….. Rich does the dishes AND tech stuff? Of course the spelling of these foods gets transliterated differently across the board…it’s all good. She was definitely a raw hushwee person. 343 / 2,300g left. This practice was frowned on by our Sitty, but mom’s were just as good. However, I used your recipe to provide the filling (hashweh). :), Aren’t they the best?! Or go straight to the oven from the freezer and keep an eye on them until they are heated through. Cut dough into 4-inch rounds. I like to bake them off right after forming them, then warm them in the oven just before serving. I’m so glad to have this recipe. How would I go about doubling this recipe? Oh my goodness that sounds like such an incredible trip!! Thank you so much – I hope you enjoy this Tamara!! Two things I’ve learned over the years – 1. was a Gemayel (Jamail) from the old country. You two are adorable. Nothing quite like Lebanese food! Can’t’ wait to try this!!! Do you use my dough recipe? I like the his blog name too! LOVE everything about this post!! 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 . She then bent over, kissed mom’s hand and said, its in your hands. Mom cut the lamb by hand and did not pre cook the meat. Gramma Mary used to get them from the “church”, but since I moved, i can’t seem to get them replicated. Rest the meat pies before serving hot with greek yogurt dip and lemon slices. Thank you. Procrastination + obsession with food = I’m here. Thank you Louise! I never made meat pies before. I talked my aunt into letting me measure and write down everything. Its a levantine arabic meat pie. You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. And do the dishes!?! Camille is smiling now for sure! These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. Ingredients. Reheat in oven! Place 1 tablespoon of the filling into the center of each round. Nevertheless, she considered mom’s better than hers. It’s really fun getting to know everyone just a little bit better :) THese meat pies sound DELICIOUS! You two are so cute! Fatayar is my granddaughter’s favorite so she will be my little helper in the kitchen. :), Awe! 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. The end product was a much thicker dough than your pics showed. It’s so fun to read these posts! I’d gladly trade Mexican!!!! I plan to buy one for my daughter and son as well as all the nieces and nephews. Ahhhhh…love this, Liz! That helps because the dough is very sticky and the seams tend to stay shut. I would love to try to make these for Christmas! 166 / 2,000 cal left. I hope you can find my book there too. Lebanese meat pies are a traditional dish fit for the family. Certainly are a darling family. In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. 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? Cover with a kitchen towel and let rise in a … Then there’d be no flavor. Save my name, email, and website in this browser for the next time I comment. (the abood way), Hi, Dick…Vicki Voisin here. Check out this link this link and this link. And Liz–oiled sheet of parchment paper. Pizza shops make it look so easy. :). I swtched to a 3″ disk, and the TBSP of filling tolled out very thin, still made a result of too much dough. Ahhhh you always know how to make my hubby drool!! :), Aww, a husband who knew the answer to #1! Thank you. I guess when you have 9 children and 21 grandchildren she went with speed and function over beauty. Don’t judge me til you try it!! 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. I know he would love to share more!! Bring three sides of the dough together in the center over the filling and pinch into a triangle. Totally gonna make them sometime! Recently when I had a visit with cousin Jimmy in Arizona, the Bianco pizza (known to be the finest in the land) I was after got moved to the back burner when we arrived because it was a Sunday, and turns out they’re closed on Sunday. Do you have any bread dough recipes you have posted also. I was upset. 7 / 67g left. Parchment paper is a great way to save clean up time and 2. Such a sweet family photo! This is the perfect Middle East as I know it – food and emotion. Thank you and I hope mine look as pretty as yours! (A, Place filled triangles on a greased baking sheet (or one lined with a. And we made tons of both meat and spinach. They were wonderful. I love your posts and its brings back beautiful memories of my Mum’s Lebanese cooking. So, I have made these twice. However, mine end up without the creases. Calorie Goal 1,834 cal. 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. J. I really want him to start “Sweet Riches” hahaha. Crazy, that trip has been heavily on my mind this week, and now I read your post. Dough: 3 cups plain flour 1/4 cup vegetable oil 1 egg Salt 1 tsp yeast 3/4 cup lukewarm whole milk Filling: 225 gms ground beef 1 large onion, finely chopped 1 handful pine nuts Salt and pepper 1/2 tsp allspice 2 tbsp oil. Thank you so so much. And I’m Lebanese – so glad to see more fans of our food! Ahhhh! Minazli. Close the dough firmly, continuing to shape the fatayar gently as you pinch the seams closed. These sfeehas remind me of something we bought from a young boy on the street in Cairo when we went shopping at the Khan. They’re also great with stuffed grape leaves. My husband has tried some of your recipes and agrees it is the closest to his mom’s cooking. I can’t wait to see you soon! Please let me know when and if u get to Naples this winter. He would love them!!!! I made four meat square pastries out of each box, for a total of eight pieces.. Best wishes! I enjoyed your comment and the story about your father that the raw meat added a special flavor to the dough. LOL. ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. I always like to check a few of my other recipies before starting and thought you would be reminded that your Sitto, Sarah, called for sauteing the meat , onions and spices before cooking. I was using a damn silpat!! Thank you Heather!! The pot pie is the closest meat pie variation and I’m not sure that counts, does it? Help! We also cooked the meat first. Beautiful family!! Here is a short one. Learned this from husbands grandmother in 1960. “Sweet Riches” LOVE that!! Fatayar over pizza, any day. The seams on those babies were locked down tight. It’s awesome that Rich is so involved in your blogging. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. He was with his mother only when they arrived. When living too far away to go to Sunday dinner I always tried to watch her while she cooked to learn her secrets. Can you tell me how can you make sure the dough doesn’t open up in the oven? She, like your mother, always ground her own meat and cooked it first Can’t wait for your cookbook! Let dough rest 20-30 minutes. The meat recipe was scrumtious. I know – men and meat pies is right!! Shh…it’s our little dirty secret. xoxo, (I need to make these for my Syrian hub!) 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. I plan to pack raw meat. We cooked it all together. Jim is a great cook, even better brother and we love and miss him lots around here. 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. Have a great day. Maureen, These were delicious thanks very much. Very same as yu mother. As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. Create a well in the center and add the oil and proofed yeast mixture. Your husband sounds like a great guy. AND I am so looking forward to Rich’s baking posts this fall… ha ha!!! The meatpies sound fabulous too, I know my husband would love them too! I went to Zahle where he came from a very beautiful place. She didn’t throw it down, no drama. The dough is typically harder right out of the oven, then softens as it cools. Hi Laura–thanks so much! Zakiyat, my mother, made fatayir with the same recipe as the Aboods. I tend to only make fatayer zaatar but now I will definitely be making these. :). Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. So much easier and it tastes exactly the same! would work well with this za’atar flatbread recipe here. Required fields are marked *. It's also okay to leave an opening at the top of the fatayar. YUM! It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. We just finished off some Spinach Pies…as we r leaving for Marco next week…..anxious for the book. And such a cute picture of your two guys! like yu recepie. Tell Rich he can guest post on my blog anytime as Sweet Richy! They ground their meat with lots (equal amounts of each) of onions. Thanks for reading!! Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. A lot of work for a disappointing result. High five for dish-doing hubbies! V. Uncle Dick, I was so glad to hear from Chris that you came through with flying colors! Sorry to hear you have had back issues but it sounds as though you are on the mend. don’t work well for the fatayar. What a man you have their Liz! Serving Size : 1 meat pie. On Sunday mornings there is a line out the door and down the street. Some meat pies and manoush and I’m a happy gal!! In lamb-beef. When we made kibbe, it was always at least 5 pounds of meat, ground by hand, 7 times. We also love adding toasted pine nuts but that is optional. “Sweet Riches” is brilliant. I love the blog name he came up with. They cooked the meat first, he said with his mouth full of a bite he clearly, dramatically, didn’t want to swallow. Yours look so nice. I love these! Wow Bruce, this is very special. 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). Preheat the oven to 375 degrees. Lebanese omelet made with fresh herbs, onions, pine nuts and ground lamb, served with salad. I lived in the Middle East for several years and seeing these brought back some wonderful memories of dinner with friends out there. I’m going to work on this though, so keep an eye out for the meat flatbreads here! 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. In my family, we grew up eating sfeehas also know as fatayer. Lebanese Meat Pies. Then you remove it a couple of minutes later to get a fully crisp crust. While nontraditional, my cousin also likes to dip them in A-1 sauce which now I’m hooked on as well! My son is a chef, and I’m trying to pass the traditions of lebanese cooking onto him. To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. I followed Jim’s way here other than grinding the meat myself (he is such a purist). Hugs Janet. Home Kibbeh meat pie. These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon. I have read your food articles and without much change they are the same as we have here. What a magnificent husband you have!! Place the meat in a medium mixing bowl. 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. And yes, he’s very cute. How does this food fit into your daily goals? ;). My brothers would stand by the oven just waiting for them to come out. ), 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. Sfeeha (Lebanese Meat Pies) Makes approx 3 dz. I think my family would love these hand held yummies!! If these taste as good as they look, and I am sure they do, they are winners! We use frozen bread dough, let it rise, and get 5 fatayer’s per loaf. This recipe was a big hit with my family. Let mixture cool slightly. Should they be covered in the frig? ;-) Thank you so much!!! They were gorgeous, my friends, not a seam undone in their perfect triangular shapes. Some day I have to get over my fear of making them and just do it! Let me know if you try them!! Your email address will not be published. Thank you.!!! These look and sound so delicious. Bread and meat really is the basic stuff of life that has enough magic in it to get you through the most difficult of days. To serve, we like to dip with plain yogurt but that is optional. I love this – so fun!! Makes about 24-30 fatayar. They will keep in the freezer for up to 3 months. 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. Thank you! :) You all make a good looking family!! You really can’t go wrong with bread and dough, right? I use a fantastic sticky dough recipe, rolled out and cut in circles. Whisk together the flour and salt in a mixer bowl or medium bowl. We are only 50 minutes south of Boston. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. So delicious!!! I like lebanese dishes and anything with pine nuts so I will definitely be trying these out! Meat & lamb. And I LOVE that he bakes!!!! I totally want to meet him in October!! Thanks for your lessons. Rich sounds like a total winner. A testament to his skills. I made this recipe today, was yummy. I so wish we had more Lebanese bakeries around here!!! :) I LOVE FOOD! I never used/bought bread dough before. If you know of this recipe, I would truly appreciate it:). My mother-in-law helped me with her cooking, I’m American. and I cook primarily Arabic food for my 3 kids (as it is the best food I’ve ever tasted!). Nov 5, 2015 - Explore Sharon Riedel's board "LEBANESE MEAT PIES" on Pinterest. Mix the filling half & half. Once cooked, it was cooled overnight in the trunk of their car since it was winter in Northern Michigan. Maureen, I always use raw lamb, as I was properly brought up. Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice. Repeat until you run out of dough. I didn’t know you and Aggie text all day long! I had not made Sfeeha for over twenty five years, after my husband died.
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