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