I use a fantastic sticky dough recipe, rolled out and cut in circles. Kibbeh. I love that you’ve had one and know what they are!! Use a small 6 inch bowl to make a template into the dough. Fold two sides about 1/3 of the way, pinching the sides closed as you go. 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. Absolutely great for Summer picnics. Get Meat Pies Recipe from Food Network. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This fatayer recipe is very approachable. Love it. You just need to pinch them up a bit more I think! :) xo. And Liz–oiled sheet of parchment paper. Crazy, that trip has been heavily on my mind this week, and now I read your post. Chopped lamb, onions and parsley charbroiled, served on a bed of … I love middle eastern food but I don’t cook it much myself. The fatayer sounds really interesting and you’re right, pretty straight forward. They’re already perfectly sized, too, which is a big time saver. Kafta, Baked Kibbi, Grape Leaves, Meat Pie on a bed of rice. Awww, Liz, that’s so sweet! I love the blog name he came up with. When I first heard you could use pre-made pizza or biscuit dough with fatayer I knew this is the recipe to try. Your email address will not be published. Smiling so much as I read this! I like the his blog name too! I just love this idea of an Appreciation Day for the men behind the blogs! Your husband sounds like a great guy. I really liked the flavor profile too and was pleasantly surprised at how easy they were to make. Instead of meat, I use mushrooms and quinoa, load it up with colorful vegetables and cook that all in a rich gravy sauce.It’s an excellent balanced meal, and it’s also a great way to use up leftover mashed potatoes from the holidays! And I’m Lebanese – so glad to see more fans of our food! Lahm bi Ajeen: Lebanese Meat Pies- Perfection with each bite. Sounds like he’s a baker who needs to start a blog!!! Let the dough rest for a few minutes. Great post about your husband–sounds like a great guy! I was using a damn silpat!! Lebanese Meat Pies Greatly inspired by the traditional savory Lebanese pies called Sfeeha or sfiha, these open faced pies are loaded with bold Mediterranean flavors. Beautiful family!! Got this recipe from a Lebanese website. Lightly cook pork and drain off grease. So far any spices I might need I have been able to order online such as sumac. Men and meat pies. Pie made from our own fresh dough topped with spicy ground lamb meat, onions and tomatoes. I know right?? Will have to make these, I like the idea of using biscuit dough. Learn more at FDA.gov. Thanks!! 4. “First we eat, then we do everything else.” – M.F.K. ;) Or just roll out the dough onto a Silpat, top it how you want, and then just plop the whole thing, Silpat and all, onto the preheated baking stone (a stone makes a huge difference!) The fatayer consists of a filling wrapped in dough and baked in the oven. Pulse a few times to mix then add the wet ingredients in a steady stream while processing. I added a little bit of garlic and some ground allspice. Mine….just a triangular pillow! Or.. is one blogger in the family enough? The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. These look like perfect bite sized pies for munching on. Sfeeha is one of my favorites! ;-). Add garlic and spices, stir and cook for one more minute. Think of toum (which is vegan) as an aioli without the egg. What other dough can I use, I’m shopping at walmart? I’m going to try without egg wash next time. Serve during mezze, a Middle Eastern tapas style situation. Fatayer is a Middle Eastern meat pie that is filled with either meat and pine nuts, spinach or cheese (such as feta.) Brush the edge of the dough with the egg wash and start the fold. Al pastor (from Spanish, "shepherd style"), also known as tacos al pastor, is a taco made with spit-grilled pork.Based on the lamb shawarma brought by Lebanese immigrants from Mexico, al pastor features a flavor palate that combines traditional Middle Eastern spices with those indigenous to central Mexico. Your blog is wonderful, so many delicious things I want to make! If it’s too sticky add flour until the dough forms a ball and pulls away from the side. Rich Rocks. I was so impressed he came up with that!! The one I made has common ingredients you can find in the average American grocery store. I do have these spices already, thanks for this! Nov 5, 2015 - Explore Sharon Riedel's board "LEBANESE MEAT PIES" on Pinterest. allspice, salt, cumin, cayenne pepper, black pepper, cinnamon and 6 more ... pie crusts, Dijon mustard, egg, salt, water, onion, pepper, green cabbage and … :D. And I had no idea that your husband was the baker in the family. I can’t believe he came up with it on the spot!! If you have a lot of flour on your work surface – dust some of it off so your dough and hold onto the work surface. YES!!! Meat Filling: 1/2 pound ground beef. Pinch the two new seams closed. So much easier and it tastes exactly the same! Have a great day. Any tips? So test out these recipes yourself and you're bound to love them! Here at Zaatar and Zaytoun we have summarised three of the most popular meat pies for you all in one place. https://cookpad.com/us/recipes/801544-lebanese-meat-pies-lahm-bi-aajin Ingredients Meat Topping Ingredients (5 servings) 1 lbs lean ground beef (no fat) Lebanon’s National Dish is calling your name, tempting you to crunch into its crazy delicious fried exterior to let those sautéed pine nuts and spicy minced meat waken up your tongue. At the bottom right of the world map, in the southern hemisphere, in the heart of Oceania, is a land that is the dream of many travelers: the fascinating land of Australia, with a national dish just as fascinating, the meat pie. xo, This is the cutest post ever Liz and that is a great family picture of you three <3, Did you say if you can freeze these? And I LOVE that he bakes!!!! Love that he does the dishes and always has…send my husband a note! Love the answers, so thoughtful. Toum, the smooth, fluffy Lebanese garlic spread people the world over go bonkers for, is the ultimate expression of pure garlic flavor — a must-have in my fridge at all times. xoxo, (I need to make these for my Syrian hub!) They will keep in the freezer for up to 3 months. The combination of ground beef, worcestershire sauce, mushrooms covered in a buttery mash potato make it a highly desirable dish.