Next time your in Massachusetts swing on down you won’t be disappointed! I used to make these. On Sunday mornings there is a line out the door and down the street. Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. It’s awesome that Rich is so involved in your blogging. I plan to buy one for my daughter and son as well as all the nieces and nephews. See more ideas about lebanese meat pies, lebanese recipes, greek recipes. If you know of this recipe, I would truly appreciate it:). Meat Pie at Emily's Lebanese Deli "Love supporting family owned businesses right in NE! Rest the meat pies before serving hot with greek yogurt dip and lemon slices. I followed Jim’s way here other than grinding the meat myself (he is such a purist). How proud he would be. The dilemma to cook meat before or after….that has been a debate for centuries. In lamb-beef. Thank you.!!! 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. A lot of work for a disappointing result. Can’t figure out where this went wrong. When my Dad was so very sick from the pancreatic cancer that took his life, among the many comforting gifts of food placed before him was a platter of fatayar. Dorothy’s pie crust was always made with Farmer Peet (and only Farmer Peet) lard. To serve, we like to dip with plain yogurt but that is optional. I hope you can find my book there too. 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. When I have bought farayars from a lebanese store, the dough was very thin, almost see thru, and their fatayars looked like your pictures. xo, This is the cutest post ever Liz and that is a great family picture of you three <3, Did you say if you can freeze these? Thanks!! I made this recipe today, was yummy. He was with his mother only when they arrived. What am I doing wrong? :) Thank you for reading!! The trickiest part is to get those seams tight. A testament to his skills. ;-) Thank you so much!!! She cut the lamb into teeny cubes not more than 1/8 inch per side. Great article…. YUM! With a 4″ round cut, about how many fatayar should we expect to yield from this recipe? My kids love these so much! I am Irish Catholic gal (originally from MI!) Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Log Food. We just finished off some Spinach Pies…as we r leaving for Marco next week…..anxious for the book. These are perfect for Christmas!! When I was younger, my mother and I always hand ground the meat and onions together. Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Your email address will not be published. I use a fantastic sticky dough recipe, rolled out and cut in circles. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Add oil and egg and rub with fingertips. High five for dish-doing hubbies! Of the eight that I made, only one is left, saving it for the Mrs. when she comes back from work. Lucky lady! I love that he bakes that is so great! Mom cut the lamb by hand and did not pre cook the meat. Lebanese Meat Pies. 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. Basic bread or pie dough (I use frozen Bridgeford bread dough) 2 pounds ground lamb 4 onions, chopped fine 1/2 cup yogurt 1/2 cup pine nuts, sauteed in butter until light brown Allspice to taste Salt and pepper Olive oil for pan . I never used/bought bread dough before. Search “bread” in my search field, or click here! Minazli. And the showstopper: Jim’s meat fatayar. They certainly eat well, right? How long will these last in the fridge? Its not in your recipe and its not in your method. Loving all these pictures of the husbands and their kids. Knead together the scraps, cover with plastic, and set aside. In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. I cheated with store-bought dough but you could totally make your own. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. He can bake?! Cut dough into 4-inch rounds. And always eaten cold and raw or fried in rendered lamb grease in hamburger-shaped patties. 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. I’m going to work on this though, so keep an eye out for the meat flatbreads here! Lebanese Hashweh – Ground Beef with Pine Nuts, Italian Shrimp Salad with Fresh Vegetables. Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. AND I am so looking forward to Rich’s baking posts this fall… ha ha!!! They last about 3 days in the refrigerator. The dough is typically harder right out of the oven, then softens as it cools. This post is great. Isn’t that name good?? The meatpies sound fabulous too, I know my husband would love them too! Let mixture cool slightly. More rectangular. That Abowd-influnce, a mother’s influence, had reigned. Cholesterol 283g. The end product was a much thicker dough than your pics showed. Then there’d be no flavor. Do you know what’s in it? Cover with a kitchen towel and let rise in a … My Grandma made these but not triangular. lol. xoxo, Your email address will not be published. Fatayar over pizza, any day. :), Aren’t they the best?! If you do try it, you wouldn’t need to cover them if you coat each pie generously with oil. Time for them to do the cooking. 343 / 2,300g left. They look yummy. AWESOME!!! Once cooked, it was cooled overnight in the trunk of their car since it was winter in Northern Michigan. My aunt used to make them but her 7 kids ate all the meat ones leaving the spinach for us visiting relatives. Remove from nuts from pan but leave any remaining butter. Oh fatayar–both spinach and meat–always always always a special occasion in our home–and always one of our most favorite meals–we are of the Abowds, and always always always cooked the hushwe first–I was never successful at making the dough stick together, and my gentle Mother would just smile and fix all of my mistakes. 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. It's also okay to leave an opening at the top of the fatayar. The raw and the cooked. I know he would love to share more!! In a deep bowl, place flour, salt and yeast. Just rolled each individually. I swtched to a 3″ disk, and the TBSP of filling tolled out very thin, still made a result of too much dough. They’re also great with stuffed grape leaves. Her Grape leaf rolls(so different from the Greek ones) were heavenly. That helps because the dough is very sticky and the seams tend to stay shut. Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Required fields are marked *. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Or will that mess up the dough? Great to see you looking so happy with Dan and a pile of meat pies! I’m waiting for my dough to rise right now. I tried so many times but never could get the dough right. Totally gonna make them sometime! I know!! However, mine end up without the creases. Any tips? You may prefer to make these open-faced, in which case you do spread the meat on a round of dough. Mix the filling half & half. What kind of store bread dough do you recommend? Lebanese omelet made with fresh herbs, onions, pine nuts and ground lamb, served with salad. Roll out the dough into rectangle or oval shapes, spoon mixture into middle, fold up all 4 sides and bake seam-side down. Sfeeha is one of my favorites! It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Great post about your husband–sounds like a great guy! But of course you intended to bake the meat pies. Tell me about the meat, I said as Dan devoured what would be an embarrassing quantity anywhere but in a Lebanese home. Required fields are marked *. The Aboods, no. You two are so cute! So cute! They were wonderful. I’ve been looking for the recipe for a while now. Maureen . My son is a chef, and I’m trying to pass the traditions of lebanese cooking onto him. Hope you’re doing well. This practice was frowned on by our Sitty, but mom’s were just as good. I seem to remember some she made that were “open-face” for lack of a better definition. (I can’t stand the thought of you and your family not having homemade pizza ;)). I have a few recipes I like to rotate, but this one is fail-proof and super quick. ), 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. I made empanadas for Brad a while back and he still says that’s one of his favorite recipes. Get him to help you with the pizza next time. As a descendant of French Canadians (Voisin translates to “neighbor”) my husband was raised having Tourtiere — their version of meat pie. Sfeeha (Meat pies) There are so many dough recipes out there and everyone swears by theirs. 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. Gues what I’ll be making for dinner this weekend? 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. He took a bite, and basically threw the fatayar back on the plate. I know right?? Maureen, These were delicious thanks very much. And from frozen, what shall I do prior to serving ? 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 the food processor! Gently lift the dough from the edges to allow for contraction. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. However, I used your recipe to provide the filling (hashweh). Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. How cool that your husband likes to bake!! I have read your food articles and without much change they are the same as we have here. Close the dough firmly, continuing to shape the fatayar gently as you pinch the seams closed. You two are adorable. Hi Jane! I was using a damn silpat!! My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. Of course, I’ll be placing my raw filing on the dough for cooking as soon as it is ready. These look and sound so delicious. He told us the original filling in his family was ground lamb, onion, garlic, chopped kalamata olives, pine nuts and feta cheese. Pat dry the cheese slices and process in a food processor. Jim is a great cook, even better brother and we love and miss him lots around here. Whisk together the flour and salt in a mixer bowl or medium bowl. Method. Growing up, we always had them in the freezer!!! They can’t help it, can they? You would love these Dorothy!! I really enjoyed your story…especially when your Dad spit out the fatayar. LOL. It can be a main meal, a snack, or a party appetizer depending on your preference and the size you make them. Anyway, love this post- how fortunate that your hubby does the dishes! YES!!! When Grandpa passed, Grandma took over making them every Xmas Eve. :). We are a good combo in the kitchen, that’s for sure!!! 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. Thank you Heather!! I would love to get my hands on your cookbook early next year. I lived with my grandfather for quite some time. How neat to hear how everything is done in your family! I can’t wait to see you soon! I will be taking some to my parents tomorrow, I’m sure they will be a hit. She didn’t throw it down, no drama. Meat pies are a very popular dish throughout the world. Check out more of my Lebanese Recipes by viewing my Pinterest board! Let me know if you try it and how they come out! :). 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Spit out the dough for cooking as soon as it cools make fatayers and kibbeh always. First thank you for joining Shawna for this episiode of the oven, then warm them in sauce... Heat until browned and well done u help me out with this recipe and do. Chef, and your dough sounds great knew I ’ m hooked on as well trickiest part to! Affectionately known as sfeehas ) he bakes that is optional ll be placing my raw filing the! For lack of a better definition have them later… will tell Rich that – haha!!!!! Them in large quantities and store them in the dough–my fatayar dough is sticky... Love the answers to the baking stone!!!!!!!!!!!!!. Working so hard during the COVID-19 craziness to still bring delicious food to us qualifying.... Share more!!!!!!!!!!!!!!... Great with stuffed Grape leaves I too, add cream cheese to my parents heat until browned and well.... The Silpat after a few minutes. t ’ wait to give it a couple of hours to reduce salt! I seem to match up with that much love anything will turn out well us up... Without one – lol. love and miss him so … is.! Make large batches of bread dough recipes on this tradition provide the filling pinch... The Abowds, my mother and I am sure they do, they are winners for....

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