FATAYER (LEBANESE MEAT PIES)
This is an old recipe my family brought with them from Lebanon at the turn of the last century.
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
- Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake fatayer in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 29.1 g, Cholesterol 21.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 340.1 mg, Sugar 3.1 g
LEBANESE BEEF FATAYER | A MIDDLE EASTERN MEAT PIE
An easy version of a traditional Middle Eastern meat pie made with grass-fed beef, onions and a blend of common spices. Fatayer is an easy gateway recipe to Middle Eastern food.
Provided by Tina
Categories Snack Recipes
Time 55m
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350F.
- Heat oil in large skillet over medium heat and cook onions for one minute.
- Add meat and salt and break up into small pieces. Continue to cook over medium heat uncovered until cooked through.
- Add garlic and spices, stir and cook for one more minute. Add catsup and stir well. Remove from heat and set aside.
- Remove pizza dough from packaging and roll out thinly on a floured surface. Use a small 6 inch bowl to make a template into the dough. Cut circles out with a sharp knife. Dust well with flour and stack in a pile for easier assembly.
- In a small bowl add egg and water and whisk with a fork until combined, set aside.
- In each circle add 2-3 Tbs of filling. Brush the edge of the dough with the egg wash and start the fold. Fold two sides about 1/3 of the way, pinching the sides closed as you go. Then take the middle of the remaining side and bring toward the pinched edge making two new seams. Pinch the two new seams closed.
- Place all on a baking sheet lined with parchment paper or sprayed with cooking spray.
- Brush all over with egg wash and sprinkle with sesame seeds (white or black).
- Bake for 15-20 minutes or until golden brown. Turn the baking sheet around half way through cooking.
- Remove from oven and rest for 5 minutes before serving.
Nutrition Facts : Calories 303 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 meat pies, Sodium 583 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BEEF FATAYER
Fatayer is a Middle Eastern meat pie pastry that can alternatively be stuffed with spinach, cheese or meat. I made 2 flavors today, one being the spinach (triangle) and the meat (square) The pastry texture is more like a bread type than a pie crust :) And again, this recipe was handed down from my Lebanese friend Joumana :) On...
Provided by Nicole P.
Categories Meat Appetizers
Number Of Ingredients 23
Steps:
- 1. SPINACH FILLING DIRECTIONS: 1. Thaw the spinach and then cut up and wash it and make sure to drain it very well!! This is a VERY important step, you do not want to keep any liquid from the spinach, it needs to be water-free! 2. Add chopped onion (since I'm not a huge onion fan, we'll go with 1 large onion, maybe a little more) 3. Add lemon to taste ( I prefer it tart, so aim for 1 large lemon per lb. of spinach = 2 lemons for this) 4. Add oil to the mix 5. Add salt, pepper and a little bit of sumac Mix together to get something similar to a 'paste' ASSEMBLE AND MAKE TRIANGLES: Pinch off about 2 1/2″ balls of dough and roll out into a 4″ circle. Put a heaping tablespoon of the spinach filling in the middle of each circle. Fold up from the bottom to the middle and bring in sides to the center to form a triangle. Press down on the seams firmly and pinch ends together. Place the fatayer on a cookie sheet that has been brushed with butter or olive oil and place the pies on the tray. Brush the tops with oil and put in a preheated 500 degree oven for 15 minutes or until a little brown.
- 2. MEAT FILLING DIRECTIONS: Mix all above ingredients together Instead of making into triangles, you will make squares. Just add a tablespoon of the mixture to the middle of the square dough and pinch each side of the edge to hold the meat. Put on a greased cookie sheet and bake on 500 for 15 minutes.
LEBANESE MEAT-STUFFED PITAS (ARAYES)
Christina Perozzi from beerforchicks.com suggests the Deschutes Black Butte Porter from Bend, Oregon. It looks dark, but it has a light and bright body, nutty and smoky flavors, and a dry finish that will work perfectly with this snack.
Provided by Aarti Sequeira
Time 45m
Yield 16 Arayes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
- Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
- Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.
Nutrition Facts : Calories 111 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 135 milligrams, Carbohydrate 10 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 1 grams
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- Position racks in the top third and middle of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the beef and cook, stirring often to break up the meat, until no longer pink, about 6 minutes. Pour out any standing liquid. Stir in the hash browns, cheddar cheese, 2 teaspoons salt, and the pepper. Stir until well combined. Taste and adjust the seasoning. Set aside.
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- Working with one round at a time, place about 1/4 cup meat filling in the middle, leaving a roughly 1/2-inch border all around. Bring the sides of the dough up in three parts and pinch together the three seams from the base up to the top center so that the package forms a triangle. It's fine if the meat peeks through at the top.
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