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lebanese meat pie

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2019-09-11

From frozen reheat in a 350 degree oven! It is wonderful to work with. They are famous in our neck of the woods for authentic lebanese food. 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. I used to make these with my mother. I have such fond memories of my Nana making Lebanese food for us growing up. If any juice spilled out it added the crunchy savory flavor to the bread that was so good. Place 1 tablespoon of the filling into the center of each round. How long will these last in the fridge? Instead of making the dough, I used two boxes of Pillsbury Puff Pastry Sheets. I know right?? Crazy, that trip has been heavily on my mind this week, and now I read your post. The grand children are back from school and each consumed two pasties. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. Reheat in oven! Thanks for the accompanying story. A 4 inch disk didn’t seem to match up with a TBSP of meat filling. Ok deal!!! And I LOVE that he bakes!!!! LOL. Thank you. That helps because the dough is very sticky and the seams tend to stay shut. First of all, it reminds me of childhood because I grew up eating both Spinach Pies and Meat Pies as part of a traditional Lebanese meal. Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice. Hi my grandfather was the very first Lebanese to come to NZ, was supposed to go to USA but hit the shores of NZ. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. They were a memory from my childhood. And then the meat filling….I almost cried they are just what I remembered !! don’t work well for the fatayar. Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. He’s never picked up a pair of boxers from the floor but he has dishes down pat!! Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. Don’t judge me til you try it!! You guys are killing me and causing my Lebanese mother to spin in her grave at about 45 rpm. Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Hi. They look yummy. Self rising flour, bisquick, yeast, milk and oil. Joyce, I suspect the pies would over-proof and possibly open up f you form them and put them in the refrigerator throughout the day. Whisk together the flour and salt in a mixer bowl or medium bowl. As an Amazon Associate I earn from qualifying purchases. Lovely blog, can’t believe I didn’t come across it before. Thank you! Log Food. I so wish we had more Lebanese bakeries around here!!! Could be that I’m just half Lebanese but I sure love to make all the food. Thanks for reading!! The metaphor is just too delicious to ignore: the raw and the cooked. (yes, he’s a special cuzzy). Camille is smiling now for sure! I wasn’t planning to post these when I made them so thank you for the push!! Sfeeha is one of my favorites! like yu recepie. This post is great. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped … I love that you’ve had one and know what they are!! They are delicious! Then cool and freeze them. Also, pies I’ve eaten were soft and tender, but mine came out hard and crunchy. I seem to remember some she made that were “open-face” for lack of a better definition. Thank you for this recipe Maureen! More fat makes it taste better, that’s what my daughter, Alispn told me. Knead together the scraps, cover with plastic, and set aside. I have made Tourtiere off and on throughout our 48-year marriage with the help of my dear husband who does the tasting until the spices are just right. Bake the meat pies on the baking stone using indirect heat and a piece of parchment paper or few tablespoons of cornmeal as a barrier between the stone and the pie. And do the dishes!?! I think my family would love these hand held yummies!! Repeat until you run out of dough. Serve fatayar warm or room temperature as an appetizer, or for a meal with a salad. When we made kibbe, it was always at least 5 pounds of meat, ground by hand, 7 times. These look wonderful. 34 % 7g Fat. I want to make all of your fatayer recipes! Or go straight to the oven from the freezer and keep an eye on them until they are heated through. That is tricky! Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding the remaining 3/4 cup water slowly. :), Awe! My mother-in-law helped me with her cooking, I’m American. My kids love these so much! The meat was then cooked with onions and many spices. In a deep bowl, place flour, salt and yeast. My aunt used to make them but her 7 kids ate all the meat ones leaving the spinach for us visiting relatives. To reheat, simply bake at 350 until warmed through, about 15-20 minutes. Home » Lebanese Recipes » Lebanese Meat Pies (Sfeehas). These look and sound so delicious. Let mixture cool slightly. Hello Maureen, We use frozen bread dough, let it rise, and get 5 fatayer’s per loaf. 166 Cal. I also added a two tablespoons of Shawarma Baharat to the two pounds of lamb meat mixture. Home Kibbeh meat pie. Any tips for making this with gluten free flour? Then you remove it a couple of minutes later to get a fully crisp crust. xoxo, Your email address will not be published. I love this – so fun!! The dough is typically harder right out of the oven, then softens as it cools. None of her recipes were written down, of course, and it’s been many years since I’ve made the dough so I’m really excited to try it. It’s awesome that Rich is so involved in your blogging. Pizza shops make it look so easy. Sfeeha (Lebanese Meat Pies) Makes approx 3 dz. We cooked it all together. Mine….just a triangular pillow! No wonder they’re his favorite… Have a fabulous weekend! Oh my God I was so embarrassed..I’m a total failure with dough!! ), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. 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. In my family, we grew up eating sfeehas also know as fatayer. I love the idea of cream cheese in the fatayar, and your dough sounds great! ;). Let me know if you try them!! He told us the original filling in his family was ground lamb, onion, garlic, chopped kalamata olives, pine nuts and feta cheese. Oh I’m so glad to hear it! It’s fuh-TIE-yuh…great question and I will add it to the post…, I have only ever had these in a Lebanese restaurant … your recipe looks incredibly enticing and I can’t wait to try it … your father’s style …. Preheat the oven to 375 degrees. Hugs Janet. I think all of our hubbies probably have similiar thoughts and how fun it is to be the spouse of a food blogger! I’ll have to try the tomtao in the househ for kibbeh…. In lamb-beef. Her Grape leaf rolls(so different from the Greek ones) were heavenly. Calorie Goal 1,834 cal. How neat to hear how everything is done in your family! Chris removed a lot of bone but from the time I came out of recovery until now I still have not required any medication for pain. I made four meat square pastries out of each box, for a total of eight pieces.. They weren’t the same at all. PS: My cousin got me hooked up having them with yogurt and A1 sauce!! I went to Zahle where he came from a very beautiful place. It’s a way of controlling the meaty juices by cooking them off first, so that they don’t steam open the little dough triangle’s seams. :D. And I had no idea that your husband was the baker in the family. I have a great family recipe for spinach pies, but my meat pies are lacking a little in flavor, so I’m very anxious to try yours! Thank you Heather!! Sorry Maureen, I cheated on this recipe, forgive me.!!! :). Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. And I’m Lebanese – so glad to see more fans of our food! I have tried to make meat pies but they were never close to what I remembered. I’m so glad to have this recipe. As you can imagine that would be quite a pricey Xmas Eve dinner when serving 25-30 people so over the years the filling has changed to be more economical from ground lamb to ground beef, from greek olives to black olives, and from pine nuts to walnuts. I’m with you it doesn’t matter how healthy if it doesn’t taste delicious! I squeeze and pinch and yet those suckers still pop open. How is “fatayar” properly pronounced? We are only 50 minutes south of Boston. Absolutely! Remove from oven and lightly brush with melted clarified butter. I like lebanese dishes and anything with pine nuts so I will definitely be trying these out! Ahhhh! Hand cut steak in open faced dough circular with pine nuts onion cinnamon lemon, affectionately known as flat tires. ), those are open-faced and I hadn’t tried the raw in my fatayar, for fear of the pies opening up, the meat clumping. Do you have any bread dough recipes you have posted also. Mike, that’s so great, thank you! It’s really fun getting to know everyone just a little bit better :) THese meat pies sound DELICIOUS! My husband’s grandmother was a Rassie, Liah Rassie in Flint, Michigan. 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. :) I LOVE FOOD! Totally gonna make them sometime! Do you use my dough recipe? I too, add cream cheese to my meat and spinach pies. Since the war in Syria, we haven’t been able to go home and I am unable to continue with my cooking lessons with his mom and sisters. If you have a lot of flour on your work surface – dust some of it off so your dough and hold onto the work surface. Let the dough rest for a few minutes. It’s the best. Mix the filling half & half. Ground Meat???? Beautiful story of cousin love. You just need to pinch them up a bit more I think! Growing up, we always had them in the freezer!!! Too sweet. I did tweak a few things, added leeks, green onion, garlic, mushrooms and allspice, but this was everything that I remembered, and more ! I would love to try to make these for Christmas! Traditionally sfeeha are made with the best lamb meat though of course you can make them with beef too, or a mixture of both. What a nice hubby you got there. Mom’s family is more reserved, in a most beautiful way, in a way that suggests everything is neatly cooked, properly cooked, and no seam is going to come undone. Save my name, email, and website in this browser for the next time I comment. I found it nteresting that no one seems to mix the meat with a little leban. 1 lbs lean ground beef (no fat) 1 large red onion finely chopped 1 large ripe tomato, finely chopped ¾ cup of What a man you have their Liz! Your email address will not be published. Lucky lady! I lived with my grandfather for quite some time. High five for dish-doing hubbies! I love these pies, BTW. Rich Rocks. It can be a main meal, a snack, or a party appetizer depending on your preference and the size you make them. The meat recipe was scrumtious. Where can I get the cookbook. Nothing was ever measured. ), 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. Great article…. :) You all make a good looking family!! Thank you. Hey I’m trying make this same recipe can u help me. Learned this from husbands grandmother in 1960. However, I used your recipe to provide the filling (hashweh). I’ve made Sfeeha a dozen times since I got this reciepe for the bread. So much easier and it tastes exactly the same! I wouldn’t be surprised!! In lamb-beef. Place 1 tablespoon of the filling into the center of each round. Would it be available in Australia? Oh my goodness that sounds like such an incredible trip!! I reeeeeeeally want to make these for a party sometime … I never thought to not cook the meat before filling the pastries, but now I’m like “duh” that makes total sense… cheeeers! ;-). She cut the lamb into teeny cubes not more than 1/8 inch per side. I can’t believe he came up with it on the spot!! These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon. You can leave it flat or pinch the corners to make an open square, as described in my cookbook. Your email address will not be published. I was irritated, even though I knew we’d get there the next night (obsession breeds I-want-an-oompa-loompa-and-I-want-it-NOOOOOW). I can’t wait to see you soon! Here is a short one. Required fields are marked *. Thank you Bev…it’s a funny and happy memory of my wonderful dad! Since your book is not done yet, maybe you can add the yield to your recipes – if it is not part of the plan. love this post. Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. She’d make close to 100 because there is a lot of men in the family who can easily put away 4 each in one sitting. When Grandpa passed, Grandma took over making them every Xmas Eve. Very same as yu mother. Now if only his recipes were healthy….. Rich does the dishes AND tech stuff? Some meat pies and manoush and I’m a happy gal!! time and see the difference for myself……since I wasn’t on the tasting menu for these awesome ones u r standing in front of…hahahaha! There are many bread dough recipes on this site and in my cookbook. Your husband sounds like a great guy. 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. Time for them to do the cooking. Let me know if you try it and how they come out! Create a well in … It was fine though…just not something I wasn’t used to. The flavor, out of this galaxy. 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls Nice recipe. If you know of this recipe, I would truly appreciate it:). Yesterday he reminded me about a Twitter chat I was hosting. Create a well in the center and add the oil and proofed yeast mixture. that way, instead of spending literally hours pounding and pounding in a corner of the kitchen like a slave I can get a kibbeh done in about 15 minutes if I plan ahead and have the stuffing ready. My mom use to make these all the time when I was a kid. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Ajhi. Hi Jane! Please let me know when and if u get to Naples this winter. Not sure about the spices, but I am sure that they were delicious. Today’s Lebanese Spinach Pie Recipe is one I love making for many reasons. Can’t’ wait to try this!!! Thank you for sharing the recipe! I made this recipe today, was yummy. Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Or.. is one blogger in the family enough? Love that he does the dishes and always has…send my husband a note! I know!! The Aboods, no. 343 / 2,300g left. Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. Generic - Lebanese Meat Pies. Always have trouble getting the dough right. SPINACH PIE RECIPE. It was only light golden brown around the edges baked at 400 for 30 minutes.! It’s sort of cheating, but easier than the other dough. If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. More rectangular. Caught my aunt ‘cheating’ once by using cheap canned biscuit dough. They were traditionally served for the first time after Midnight Mass, always with cranberry sauce. I used to make these with my mom and she used allspice, no pine nuts, ground lamb, and a bit of crushed tomatoes and onion in the meat mixture to keep the meat moist, she would never cook the meat mixture first, and her meatpies were the best. I use a fantastic sticky dough recipe, rolled out and cut in circles. My parents had a friend that made these incredible meat pies. My husband’s family is from Syria and I’m looking for a flatbread recipe for a meat, pine nut and pomegrant sauce topping (Sambousik?) The first time I had a fatayar where the meat was cooked first, I didn’t spit it out but I didn’t want to eat it.lol. Lebanese Meat Pies. Nov 5, 2015 - Explore Sharon Riedel's board "LEBANESE MEAT PIES" on Pinterest. Lightly flour the bowl and place the dough ball inside. Your email address will not be published. The filling is pre-cooked so they only need to cook about 20 minutes in the oven, until golden brown. I didn’t know there was a choice, when I first saw raw meat I thought you were heading us toward the raw spiced hamburger like dish, I forget the name, perhaps raw kibee? Mom cut the lamb by hand and did not pre cook the meat. Dan did a happy dance in his soul. It was hard for me to pinpoint exactly what the filling was at the time, but I’m now betting it was something similar to this. My fiances family always uses a “starter” called labby (which no one can tell me how to spell either…) have you ever hard of cooking the meat with a starter? Can you tell me how can you make sure the dough doesn’t open up in the oven? Who knew I’d come to thank Chris Bianco for his Sundays off? In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Thank you.!!! You would love these Dorothy!! I adjusted the recipe a bit by added some sumac, a bit of tomatoes paste and some tomatoes and more lemon juice. 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. Rich sounds like a total winner. It’s wonderful! The flavorings are carefully tested to produce deliciousness, so perhaps the flavor is simply personal taste and you’d prefer something different. I like the his blog name too! Dad’s family puts it all out there, the love and the crazy both. Happy Thursday, Maureen . A testament to his skills. Preheat oven to 450 degrees. The dough never got to the stage that it no longer stuck to my fingers. The end product was a much thicker dough than your pics showed. Ingredients. Lebanese Meat Pies. With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? Yes you MUST make these for your hubs!! And the meat pies? :). Just rolled each individually. He certainly appreciates your recipes!!! ;). This was such a fun project Amanda put together!! It's also okay to leave an opening at the top of the fatayar. I’m going to work on this though, so keep an eye out for the meat flatbreads here! 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. He was with his mother only when they arrived. . J. 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. The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. https://www.food.com/recipe/lebanese-meat-pies-sfeeha-477620 But if you want, you can easily remove the Silpat after a few minutes. We arrived to a home-cooked dinner of coosa and crunchy homemade pickles and labneh and olives and just-in-from-Spain marcona almonds. I plan to pack raw meat. These are one of our favorite Lebanese foods–we love to eat them with yogurt and tabbouli. They ground their meat with lots (equal amounts of each) of onions. I know that I can freeze these pies but I want to serve for company fresh out of the oven. I never made meat pies before. My son is a chef, and I’m trying to pass the traditions of lebanese cooking onto him. They can’t help it, can they? (I can’t stand the thought of you and your family not having homemade pizza ;)). Gently lift the dough from the edges to allow for contraction. ;), Sweet Riches!! Have a great day. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. The Aboods stuff their fatayar with seasoned raw meat, seam-opening be damned for the succulent flavor the meat’s juices impart to the dough as the fatayar bakes. The seams on those babies were locked down tight. Good place to have them. Bake in the middle of the oven for 18-20 minutes, or until golden brown. Ahhhh you always know how to make my hubby drool!! would work well with this za’atar flatbread recipe here. You two are so cute! She then bent over, kissed mom’s hand and said, its in your hands. Of course, I’ll be placing my raw filing on the dough for cooking as soon as it is ready. lol. Mari x. I love fatayer! My Syrian grandmother called these sfeha and I loved them!! We love eating them with a big Syrian salad and hummus. I love these! Hope you’re doing well. No one’s tender ears will be blistered the next time you try and transfer pizza off the peel into the oven if you stretch the dough out on a sheet of oiled parchment paper. Check out this link this link and this link. They certainly eat well, right? The rounds should be 3-4 inches wide. LOVE everything about this post!! Teach your kids early on how to assemble them, it saves on the back as you get older and the fatayer seem to taste a little better somehow. The loving hubbie and especially those meat pies!! Take the meat fatayar (pronounced fuh-TIE-yuh). Isn’t that name good?? AWESOME!!! I totally want to meet him in October!! Nothing quite like Lebanese food! Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. So delicious!!! Oh my God I can’t believe I didn’t think to just move the entire Silpat to the baking stone!! Great post about your husband–sounds like a great guy! However, mine end up without the creases. I could not help trying the meat hashweh before using it. Minazli. YUM! Oh my goodness that sounds incredible!!!!!! He can bake?! :). He should go for it! Thanks for your lessons. I cheated with store-bought dough but you could totally make your own. Wow Bruce, this is very special. I hope you can find my book there too. These look so tasty! Pat dry the cheese slices and process in a food processor. To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. Sodium 1,957g. I talked my aunt into letting me measure and write down everything. They last about 3 days in the refrigerator. My brothers would stand by the oven just waiting for them to come out. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. Then there’d be no flavor. So good. We love meat pies, there is a local bakery that opened in the 60’s called Sam’s Bakery, where they cook the meat pies in a brick oven with a horseshoe shaped conveyer belt. I have found other doughs used for breads and etc. Hey Liz I need help can you please email mee help me out with this recipe at red_scades@yahoo.com. I also had sfeehas in MI (Detroit) for the first time and they really are amazing. Meat pies are a very popular dish throughout the world. Thanks for your help. Thank you and I hope mine look as pretty as yours! While I got religion with the coarse grind, raw, for the Lebanese sfeha recipe in my cookbook (can’t wait to share it with you in March! Help! And major high-five on the baking situation! We are a good combo in the kitchen, that’s for sure!!! Men and meat pies. So cute! Sorry to hear you have had back issues but it sounds as though you are on the mend. Two things I’ve learned over the years – 1. Meat pies, Lebanese-style (Sfeeha) May 19, 2011 • Category: Mezze/Appetizers , Pastries/Breads If there is one pastry item that deserves a standing ovation from the Lebanese kitchen, it is sfeeha ( pronounced s-f-ee-ha with the “a” like apple). My warmest regards to all of you in New Zealand! In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. What a great hubby, love the answers to the questions. They were wonderful. And second– I make pizzas all the time and I can’t always get the dough from the peel to the stone either! Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. They’re also great with stuffed grape leaves. Awww look at that picture! Maureen, These were delicious thanks very much. Thank you! If you can't get coarse ground meat, standard ground meat will do! Get him to help you with the pizza next time. $16. Do you know what’s in it? Will, you can prepare the fatayar in advance, but go ahead and bake them completely in advance. Notify me via e-mail if anyone answers my comment. My sitto and mother would usually just dice the lamb. Gues what I’ll be making for dinner this weekend? Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. I really enjoyed your story…especially when your Dad spit out the fatayar. I’d gladly trade Mexican!!!! And always eaten cold and raw or fried in rendered lamb grease in hamburger-shaped patties. I always grind my own meat (since my father was a butcher, I know no other way), besides, most grocery stores don’t have grinders for personalization of meats….the meat comes in on a truck, ground, packaged and ready for the cooler. This practice was frowned on by our Sitty, but mom’s were just as good. And such a cute picture of your two guys! Can’t figure out where this went wrong. Next time I will start early in making the dough.!!! A lot of work for a disappointing result. I have a few recipes I like to rotate, but this one is fail-proof and super quick. Tasted pretty good. Bake using indirect heat for 12 to 15 minutes, or until the pastry is golden brown and puffy. AND I am so looking forward to Rich’s baking posts this fall… ha ha!!! That’s so awesome you’ve had sfeehas in Detroit!!! Thanks!! :). The two-crust pies were filled and baked the next day, which was usually Christmas Eve. In Lebanon, people traditionally either make the meat … I love the blog name he came up with. Well … my mother ground her own meat – but she cooked it first, and her fatayer, both meat and spinach, were so, so good – she used pine nuts, and cinnamon, maybe allspice. Rest the meat pies before serving hot with greek yogurt dip and lemon slices. xoxo, (I need to make these for my Syrian hub!) 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. Annoying. Raw kibbee is a favorite of mine as is the cooked. Now I only eat spinach. The fatayer, like most regional food has familial and regional differences but they all look and taste similar. 17 % 8g Protein. I was so impressed he came up with that!! What a magnificent husband you have!! Our family has many stories about mom’s cooking. Thank you. I worked with you in Lansing when you were first out of law school. The raw and the cooked. Parchment paper is a great way to save clean up time and 2. Roll the dough out on a dry work surface to 1/8-inch thickness. Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. canola or other neutral oil, such as safflower, coarse ground beef chuck or sirloin, or lamb. Shh…it’s our little dirty secret. 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. Fragrant cinnamon dough together in the househ for kibbeh… cuisine, fatayer is eaten in Iraq, Syria Egypt... Read your post thinking about your stir-fry!!!! lebanese meat pie!!!!!!! Mixture in addition to cinnamon, is there are many recipes out … these little spinach! M going to have this recipe, I think I need help can you tell me about Twitter. 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And fragrant cinnamon to finish product 7 times dough ball inside ve always added allspice to meat. To ignore: the raw and the crazy both ( Lebanese meat pie easier and it tends to shut. Thank you and Aggie text all day long were used for breads and etc a husband who the! Is so great, thank you so much – I hope mine look as pretty yours! First for easy cleanup ) could get the dough out on a greased sheet! In Flint, Michigan lamb by hand and did not pre cook the myself!, delicious Sunday dinners when lived close by biscuit dough Sunday mornings is! Some sumac, a mother ’ s never picked up a bit by added some sumac, husband. Farmer Peet ) lard from generation to generation or room temperature as an appetizer, or for a meal a! Its not fair to call it Lebanese, in which case you do spread meat!: Jim ’ s for sure!!!!!!!!. You coat each pie generously with oil half Lebanese but I sure love to try to make them yogurt... 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Her Grape leaf rolls ( so different from the edges baked at 400 for 30 minutes., onions pine... Could read your post of Shawarma Baharat to the baking sheets with canola oil ( fine to them. The time and 2 and without much change they are just what I remembered!!!!. Is such a fun project Amanda put together!!!!!!!!!!... A warm spot until doubled, about 90 minutes. first for easy cleanup.. Cooked the meat first, we like lebanese meat pie rotate, but mom ’ s the first two of...

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