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
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 SPINACH PIES (FATAYERS)
I am about to try this recipe for the first time, but wanted to post it because I searched and searched this site for this recipe. As a child, my family would visit my grandparents in Fall River. Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. I found this one at http://www.lebguide.com/lebanon/lebanese_cuisine/default.asp Note: You can substitute spinach with unchopped purslane leaves. Recipe didn't include servings or time, so I guessed, and will correct the numbers after I've made this.
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 1h10m
Yield 6 pies
Number Of Ingredients 13
Steps:
- Ajeen (dough).
- Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
- Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
- Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
- Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
- Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
- Filling.
- Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
- Filling:
- Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
- Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
- Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
- Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
- Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
- Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.
Nutrition Facts : Calories 801.9, Fat 38.5, SaturatedFat 5.1, Sodium 1755.1, Carbohydrate 99.4, Fiber 9.7, Sugar 7.5, Protein 18.8
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