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 Your email address will not be published.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