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