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