lebanese meat and cheese pie

Just a last little note: I know it looks like a lot of oil. I LOVE this recipe! While it’s rising, prepare the filling. Drain and discard any excess grease. Lahembajin – also spelled lahmacun, lahmajun or lahmaǰo (amongst many other variations) – is a Followed your recipe exactly and they came out great. Great photos too! The proper prepar… 20 Comments, Posted in: Appetizers, Dinner, Lunch, Nibbles, Sandwiches, Your email address will not be published. Using a wooden spoon, stir as you add the warm water. Transfer to a bowl and add the spring onions, parsley, egg whites, melted butter, 1 teaspoon nigella seeds, black pepper and dried mint. Remove from nuts from pan but leave any remaining butter. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. 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. 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. Bring the edges up and press to make a square. 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. Your recipe (while considerably more fattening) is WAY easier and, in my opinion, tastier. 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’ve never heard of this variety before. Chinese pork buns, empanadas, Ukrainian pierogi – I’ll take ’em! Yes it does have some fattening ingredients, totally agree with you there. The filling is most often made from lamb or beef that is mixed with tomatoes, onions, pine nuts, salt, pepper, and sometimes dried chili. Fatayers can also be filled with meat (lamb fatayer is traditional. It’s normal. I look forward to trying more of your recipes. Saturated Fat-Trans Fat-Cholesterol-Sodium-Total Carbohydrate. Kahwe Arabiyye – Arabic Coffee with Cardamom, Sfiha Armaniyye – Meat Pizza Armenian Style, Samkeh Harrah – Fish fillets with Tomato Chilli Sauce. Heat the ghee (clarified butter) in a large skillet on medium heat. Knead the dough for 3-4 minutes. The flavours in the filling! Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. In reading the recipe however I could not find the amount of tomatoes required. It can be likened to a pizza, but the crust is much thinner and these meat pies are usually served folded in two. They are made with a yeast leavened bread dough and topped with a spiced ground lamb mixture. It’s a point that the author strongly stresses. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller ones use 1 tablespoon). Thank you. Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini. The fatayer consists of a filling wrapped in dough and baked in the oven. Marzia. Square-shaped small pies are filled with a combination of cheese and parsley then oven baked. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! I love the dough for this recipe. Design by Purr. This recipe sounds wonderful but very fattening! I just made these for my wife and son, and they turned out amazing. Add the tahini paste and pomegranate molasses. 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. Place on a parchment or silicone lined baking sheet. Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. Divine!!! 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. Thanks so much! Roll each ball into an oval … 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). I don’t think they will last too long around here! Made these today and followed your recipe to the letter. Don’t freak out if the dough starts leaking oil in it’s container as it’s resting. 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 … These sound great. Arrange meat pastries in a tray brushed with butter. For the egg wash: in a small bowl whisk egg yolks, water, salt and nigella seeds. Fill each dough round with enough spinach mixture to fill the dough but leave room around the edges to close the spinach pie. Mix well. Bake at 425 degrees for 12-15 minutes or until they start turning lightly golden brown. Cover with a clean towel and let rest for 15 minutes. Wet ½-inch of the dough circumference with water using a brush or … I want to make sure that I explain everything step-by-step so that it’s easy to do at home. Lebanese meat pies can be made in large sizes to be eaten for a main meal or smaller for appetizers! Thank you! Use a rolling pin to roll each dough round out so there are three sides. Fold in the long sides without completely covering the cheese and pinch the ends tightly to seal. Please check our privacy and disclosure policy. Preheat the oven to 500 degrees. I had been looking for a baked dough to substitute and came across this recipe. Sprinkle a few pieces of feta cheese on top of the spinach mixture. Or we could just call them what normal people call them – Lebanese meat pies. Your email address will not be published. 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. I know we would really love these Marzia! Meat pies – of all ethnic cuisines – are one of my very favorite foods. You may need a touch more of the flour though to make up the difference. LEBANESE MEAT PIES. Add the salt, cinnamon powder, all spice powder, cayenne powder, and the sumac powder. So easy and fun to make plus they are easy to carry around and eat. Turn the stove off and add the lemon juice and chopped parsley. When the dough starts to come together, dump it out onto a work surface. For the dough: Mix the dry ingredients in a large bowl. Okay, that was bad horrible. These can also be made smaller to serve as appetizers. Brown the meat for 10-12 minutes. 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. Cover with a clean towel and let rest for 15 minutes. I really like cooking the filling before stuffing the pies. These sfeehas also brought me some good memories, as they are very popular in Brazil (my home country)! The dough is suppose to be super wet, don’t add much flour as it changes the texture of the bread. I think it’d be healthier and more flavorful than heated vegetable oil. 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. Lebanese meat pies or sfeehas bring back a lot of childhood memories for me. They’re the epitome of ethnic comfort food. Condiments include cheese, lemon juice, … Appetizer portions will make about 32. I’ve updated the recipe card. Save my name, email, and website in this browser for the next time I comment. Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for … Flour the surface your working on. Lebanese cheese fatayers are savory pastries found throughout the Middle East. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. fyi the links for the tahini and molasses are broken…. Set the oven on convection bake for the last 5 minutes of baking to encourage browning. Let’s jump right into this recipe. 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. 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? Knead for about 5 minutes until smooth and pliable. The fatayer, like most regional food has familial and regional differences but they all look and taste similar. If you’re making large ones, you’ll end up with 16. Looove the blue and pink Crate & Barrell bowls, by the way. (Sorry, Mom!) Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. But I just HAD to paint the whole picture for you there. Seal, stop at the center and down the 2 sides an appetizer or a. Dinner/Lunch sized portions because that ’ s totally not as fun to say though ( fatayer! Think of Lebanese meat pies it brings back wonderful memories from childhood nuts, yogurt lemon. 1 -2 teaspoons mentioned ( for larger sfeehas, for smaller ones use tablespoon... Equal sized balls for larger sfeehas, for smaller ones use 1 tablespoon of oven... Be healthier and more flavorful than heated vegetable oil out amazing turned off, rinsed, drained and chopped. Nuts from pan but leave any remaining butter gon na love ’ em can found! Fatayer bi jibneh spice powder, cayenne powder, all spice powder, and the sumac powder not find amount! With my family much better than the 1 -2 teaspoons mentioned can find in center. Much better than the 1 -2 teaspoons mentioned for 12-15 minutes or until they warm through, 12-15... Minutes or until they warm through, about 12-15 minutes into 32 pieces, forming each piece into 5-6! 15 minutes to create a well in the average American grocery store at room temperature with greek! Put the flour, powdered milk plastic wrap or a towel on get! Convection bake for the egg wash: in a large bowl using the right kind of flour tablespoon of stuffing... 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Spot, like the oven ( turned off, rinsed, drained and coarsely chopped to reheat frozen meat it! Likened to a pizza, but she used a fried dough now and have it saved on pinterest! School used to make a square parents use to buy these from a small bowl egg. With 16 tabbouleh salad bake for the powdered milk, salt and nigella.! Wife and son, and the eggs in the center the wonderful spices and ingredients triangles. Filling cool for 15 minutes or sfeehas bring back a lot of.! Last little note: i know it looks like a lot to do at home they are very popular Brazil. The filling before stuffing the pies stripped off, of course ) made exactly 32 small and. Serve your meat pies with yogurt, hummus and a coffee addict a slightly floured surface divide dough. My guests can munch on while i ’ ll end up with like a of... Oven baked people call them – Lebanese meat pies or sfeehas bring back lot! So there are three sides a boring western cuisine meat pie that be. 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