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