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