Create a well in the center and add the oil and proofed yeast mixture. This recipe was a big hit with my family. J. To save time my mom bought the cheapest canned biscuits and as a kid I would cut them in fourths and roll them out. It’s fuh-TIE-yuh…great question and I will add it to the post…, I have only ever had these in a Lebanese restaurant … your recipe looks incredibly enticing and I can’t wait to try it … your father’s style …. Then cool and freeze them. (Jim is Abood, obviously.). I love your posts and its brings back beautiful memories of my Mum’s Lebanese cooking. Thank you Louise! xoxo, Your email address will not be published. No wonder they’re his favorite… Have a fabulous weekend! Can I prepare the pies earlier in the day, put them in the refrigerator and bake later in the evening? Meat & lamb. It's also okay to leave an opening at the top of the fatayar. Good place to have them. She and my aunts would make fatayers and kibbeh (always thought it was fthiars and kibi) every Sunday en masse. This is the perfect Middle East as I know it – food and emotion. From frozen reheat in a 350 degree oven! Men and meat pies. 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. Your email address will not be published. Ps when I make the closed meat Fatayer , using this dough recipe , I will make the triangle shape and put the seam side down and dock/ pierce the dough on the top with the tines of fork to let steam escape , do you do that to? You lucky girl, you! Hi Maria–the trick is in the dough–my fatayar dough is intentionally sticky, and it tends to stay together quite well. While I got religion with the coarse grind, raw, for the Lebanese sfeha recipe in my cookbook (can’t wait to share it with you in March! Divide dough into small balls and roll to ⅛ inch thick. I wonder if anyone has ever frozen part of them before cooking to have them later…. Maureen . Anyway, love this post- how fortunate that your hubby does the dishes! Fatayer or fataya in this case Veggie fatayer is a change of diet for (most of us) daily meat diet.Veggie fatayer still contain good amount of energy and protein.Vegetable Fatayer is very low in cholesterol as appose to meat Fatayer. Sfeeha is one of my favorites! Teach your kids early on how to assemble them, it saves on the back as you get older and the fatayer seem to taste a little better somehow. Great article…. Have a great day. Tsp instantaneous yeast MEAT FATAYER RECIPE. Sounds like you had a wonderful trip! These look wonderful. Fatayers can also be filled with meat (lamb fatayer is traditional. Hey I’m trying make this same recipe can u help me. The meat was then cooked with onions and many spices. But of course you intended to bake the meat pies. I always like to check a few of my other recipies before starting and thought you would be reminded that your Sitto, Sarah, called for sauteing the meat , onions and spices before cooking. And the meat pies? The Abowds, my mother’s family, they cook the meat first. He was being funny, and we laughed, but also dead serious. :) xo. You just need to pinch them up a bit more I think! Makes about 24-30 fatayar. Here is a short one. As an Amazon Associate I earn from qualifying purchases. Thanks for reading!! He can bake?! Maureen, I could read your posts forever and ever especially when you write about fatayar and Camille Abood memories :)). YES!!! I hope you can find my book there too. Your hubs is the cutest! We are only 50 minutes south of Boston. She always made her own dough and ground her own meat. A lot of work for a disappointing result. Not sure about the spices, but I am sure that they were delicious. My grandfather came from Syria and made fatayer’s every Xmas Eve. After many attempts at taking the thrown from mom, she came over one morning and said, Skeeyee, I can’t beat your chicken. Smiling so much as I read this! 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. Where can I get the cookbook. That dough looks like a dream to work with, can’t wait to give it a try! I worked with you in Lansing when you were first out of law school. Was I supposed to spread the uncooked filling out before sealing my triangle pies? Yours look so nice. I can not find bread dough. … LOL. I know – he is pretty much the opposite of me!! This is what I remembered ! We cooked it all together. She’d make close to 100 because there is a lot of men in the family who can easily put away 4 each in one sitting. She simply said: Nothing wrong with it. Preheat the oven to 375 degrees. Of course, I’ll be placing my raw filing on the dough for cooking as soon as it is ready. Beautiful story of cousin love. Its not in your recipe and its not in your method. The loving hubbie and especially those meat pies!! I was using a damn silpat!! I can’t stop thinking about your stir-fry!!! How would I go about doubling this recipe? I’m going to work on this though, so keep an eye out for the meat flatbreads here! I sat with my aunt before she died trying to get the dough to come out right and decided some of us have the gift and others just should keep trying. He would love them!!!! High five for dish-doing hubbies! Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. I think my family would love these hand held yummies!! If you know of this recipe, I would truly appreciate it:). Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Meat Pies (fatayar). (the abood way), Hi, Dick…Vicki Voisin here. Gues what I’ll be making for dinner this weekend? 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. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. I have truly enjoyed reading your recipes and learning the ways of our Lebanese Sitis. 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. These deep-fried balls of meat and potatoes are crunchy on the outside and gooey in the middle. I always grind my own meat (since my father was a butcher, I know no other way), besides, most grocery stores don’t have grinders for personalization of meats….the meat comes in on a truck, ground, packaged and ready for the cooler. I’m just worried about the dough rising over the bowl. I wasn’t planning to post these when I made them so thank you for the push!! My fiances family always uses a “starter” called labby (which no one can tell me how to spell either…) have you ever hard of cooking the meat with a starter? Will that work? Mom cut the lamb by hand and did not pre cook the meat. Pulling flour in from … Since the war in Syria, we haven’t been able to go home and I am unable to continue with my cooking lessons with his mom and sisters. 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. 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