For using purchased dough see NOTE: in Spinach Fatayer recipe, opposite page. knead by hand for another 3-4 minutes until you have a nice soft dough. I love the way those spices work together to create a warm, rich flavor. I am fascinated by Lebanese food. If desired, you can also broil for a minute to achieve nice coloring on top. My family loves making a big batch of these for family events because they are always a favorite with kids and adults. Fatayer can be stored in a sealed container or ziplock bag for up to 5 days in the fridge. They go in the oven pinched and come out open like a flower in bloom. There's lots of sources online for that, and they're all pretty great. But if you really think about it, these arent that far off from many recipes you may have enjoyed in the past. Fill each dough round with enough beef mixture to fill the dough but leave room around the edges to close the meat pie. For better fruit pie fillings and more stable whipped cream, we turn to this beloved ingredient. Thanks! Delicious! It depends on the recipe you are making, but generally, 2 ingredient dough takes around 17-20 minutes to cook. In reply to These look delicious I would by Lue (not verified). It's best to use a high heat, neutral oil such as canola or vegetable. And how do I know what curry and what brand to get? Gently lift the dough from the work surface, working your way around the perimeter of the dough to the center, to allow for contraction. You may be apprehensive, but once you taste them, you'll see why theyre so well-liked across the Middle East and beloved by Arabs everywhere. Cut the dough into 4-inch rounds. . You want to add more flour as needed to ensure your dough is NOT sticking. If you've ever cooked spinach you'll know that a large container will wilt down to almost nothing. You can also subscribe without commenting. My father was Lebanese but my knowledge of Lebanese food is limited but what my mother made. Oh yay! I still call my mom and dad often. 1/2 . Curry can even be found in most chain supermarkets now as well! If you like your meat pies bigger, you can adjust the dough size. However, this dough is so fast and easy to make. I have tried to recreate Tess' recipe from memory. Hi, Susan! WHAT SHOULD I SERVE WITH LEBANESE SPINACH PIES? Notify me of follow-up comments by email. Meanwhile, the meat filling is perfectly seasoned with allspice and a fresh salsa. Variation: Use filling ingredients above, substituting 1/2 cup sesame tahini paste or labany (yogurt cheese) for the tomato and pomegranate syrup. In reply to Is it possible to make these by Susan in Seattle (not verified). With the pine nuts add them in when cooking the beef. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); My name is Cosette Posko and I reside inPortland, Oregonwith my family of five. Bake at 400 degrees for 15-20 minutes on the center rack. Save my name, email, and website in this browser for the next time I comment. Repeat process until all fatayers have been made. For recipes that use smaller portions of the dough, for example, the bagels, the cooking time will be less. Going to use the leftover meat with turmeric rice. Place the meat pies onto a non stick pan lined with parchment paper. Traditionally these are shaped like a triangle, but you can always add the spinach filling on top of the dough and bake for an easier process. Fatayer can be wrapped with plastic wrap, then foil and frozen for up to 3 months. Leaving the dough exposed will cause it to dry out and not roll properly. Add honey if you want a little sweetness to counter the savory cheese. Water: warm water works best for this recipe to help the yeast rise. [], [] flavor in a savory dish but cinnamon is used often in savory Lebanese dishes, like these meat fatayer. The dough should be about double in size when it is ready. Place in an oiled bowl, cover and let it double in size. Thank you. Your email address will not be published. The smell of spinach, dough, meat and oil - all those years and even now I can smell that distinct smell and know pies were made. 15. Our site contains affiliate links to help maintain our publishing activities. I never froze them unbaked before but I have seen people do it. I had way more meat than dough. I would love to have one closer, but I know if I did I would spend way more money on groceries than I already do. Add in the diced onions and fry until tender and translucent in color. 2. The list is endless. Do not swap Instant Yeast for Active Dry Yeast. For our spinach pies, simply salt, pepper, lemon and oil. Its super-simple to make and another delicious vegan option. Cosette's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It even has a famous restroom. If using the frozen roll dough place 24 of the frozen dough rolls on two of the baking sheets. Living in the northern U.S. What exactly is Instant ClearJel, and why do bakers swear by it? Drain the potatoes and add to the filling, seasoning with salt and pepper to taste. Depending on the country, sometimes different spices, herbs, or vegetables are used. Cook the ground beef until the water has completely reduced. Cover with plastic wrap or damp towel and leave to rise in warm place. Cover and let the dough rest for 1 hour. 3. Typically dough like Garlic Butter Glazed Talami require a second rise to re-inflate the doughs gluten and create the desired crumb (talami is a very open, soft crumb with lots of airy bubbles). For using purchased dough see NOTE: in Spinach Fatayer recipe, opposite page. Thanks for sharing on Monday Madness link party . Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since. My wife and I have tried twice, once spinach, once hushweh, and we have had trouble with the dough not sticking together. Add in the pine nuts at this point and mix to incorporate with the beef mixture. . I'll have to check out the West Side market when we're visiting Cleveland. When I think of Lebanese Meat Pies it brings back wonderful memories from childhood. Lebanese cheese fatayers are savory pastries found throughout the Middle East. Yes, just about any green leafy vegetable will work. Thank you for the recipe. Kneading by hand can be awkward at first because the dough is so wet, but as you knead, the dough will firm up a bit and absorb all of the water. For more delicious recipes to your inbox, sign up for mynewsletter! You can make cheese fatayer also. Being of Lebanese extraction, I have tons of recipe books as well as many, many of my moms recipes and therefore do not need all of your recipes. The formed fatayer will look like a canoe. 1 cup feta crumbled 5 oz yogurt plain cup mozzarella shredded 2 Tbs parsley fresh, chopped fine 1 dash nutmeg 1 tsp nigella seeds 1 egg beaten with 1 Tbsp water for egg wash 1 tsp zatar sprinkled on finished fatayer Instructions Prepare the dough In a large bowl place flour and salt and mix well. Divide the dough into 16 small balls. Set aside for 15 minutes to macerate the spinach. Ground Beef - For our meat pies, we're going to use a lean ground beef as our base. Milk: luke warm, full fat, helps make the dough rich. Pour the yeast mixture into the bowl. Thank you in advance for your time and response. Web page addresses and email addresses turn into links automatically. A high water-to-flour ratio makes this dough sticky. You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! Ramadan is the ninth month of the Islamic calendar, a time of spiritual reflection thatMuslims worldwide observe by fasting from sunrise to sunset, praying and reflecting for an entire month. Change up the spices that are used with the ground beef. We have Wegman's where I live which is absolutely awesome, but Jungle Jim's is an experience. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan and Palestine. Mix together the yogurt, feta, mozzarella, parsley and nutmeg for the filling. Once you remove the meat pies from the oven, brush them again lightly with some oil to enhance their glaze color. To prepare the beef mixture: In a medium skillet heat 2 Tablespoons olive oil over medium heat. Brush with egg wash and place on parchment paper on cookie sheet. Instagram The leftovers freeze great for later! Let me know! Allow the pastry cooling time to help set the dough. For our meat mixture we'll add cinnamon, salt and optional pine nuts. Stir well to homogenize the mixture. Set it aside to allow the mixture to start bubbling. I like to say that fatayer are to Arabs what empanadas are to Spaniards or calzones to Italians. 4. 3. Some people confuse these meat pies with the name Sfeeha but they are not Sfeehas. Set aside. Stir and allow to bubble for 5 minutes. One of the most memorable foods of my childhood are Fatayer. Yes, you can check out the West side market. Easy Mediterranean Ground Turkey Burger Sliders - Sheet Pan Method, Easy Puff Pastry Rolls with Za'atar and Cheese, Authentic Shish Tawook - Lebanese Chicken Kebabs, Lamb Meatballs with Pomegranate Molasses Barbeque Sauce, Easy Spring Farro Salad with Arugula Mint Dressing, Puff Pastry Spring Breakfast Pizza with Asparagus and Herbed Cheese. I love these pastries and since my husband makes homemade pizza dough they will be easy to make. Pre-pandemic, hubby and I used to regularly go to the middle eastern market owned by friends of the family where I'd load up on fatayer to take home and freeze. (I may or may not enjoy them weekly!) Absolutely. Servings 24 3-inch fatayar Ingredients 1 tablespoon active dry yeast 1 teaspoon granulated sugar or honey 1 cup cup warm water (80-90 F) 3 cups unbleached, all-purpose flour 1 teaspoon salt 1/3 cup neutral oil, such as safflower or canola, plus more to oil the bowl Instructions Fold over the other half of dough and pinch shut. It may be a bit sticky, but that's ok. 2. I've linked my dough recipe for you and also have it below in the recipe details. It should be about 110-115 degrees, warm to touch but not scold. In a large skillet, over medium-high heat add your oil and allow to heat until glistening about 3 minutes. Za'atar is my favorite (and the place didn't seem to have cheese ones I fell in love with when visiting Israel). sharing! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. With Ramadanon the horizon, blogger Heifa Odeh of Fufu's Kitchenjoins us to writeabout a specialrecipe she always makes this time of year: fatayer, asavory stuffed hand pie made with a variety of aromatic fillings. Down to almost nothing as needed to ensure your dough is not sticking are always favorite. Wrap or damp towel and leave to rise in warm place Lebanese cheese fatayers are savory pastries found the! 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