Post by wilderness on Oct 30, 2018 6:25:25 GMT -5
Lebanese Meat Pies--Fatayer-Birdy
Serves: about 30 (depends how much dough you use!)
TO MAKE BREAD-TYPE DOUGH:
2 c warm water
2 Tbsp yeast
3 Tbsp sugar
5 c bread flour
1/4 c oil (I used olive)
1 1/2 tsp salt
SPINACH FILLING
2 lb spinach (fresh or frozen. I used frozen)
1 small chopped onion
Juice of 2 lemons
1/4 to 1/3 c oil (once again, I chose olive oil!!)
Salt and pepper to taste
MEAT FILLING
2 lb ground beef or ground lamb (or both)
2 large tomatoes (finely diced)
1/2 c parsley (finely chopped)
1/4 c tomato paste
1/2 c tomato sauce
2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1 onion (finely chopped)
SPINACH FILLING DIRECTIONS:
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!
Add chopped onion (since I’m not a huge onion fan, we’ll go with 1 large onion, maybe a little more)
Add lemon to taste (I prefer it tart, so aim for 1 large lemon per lb. of spinach = 2 lemons for this)
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.
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.
TO MAKE BREAD-TYPE DOUGH:
2 c warm water
2 Tbsp yeast
3 Tbsp sugar
5 c bread flour
1/4 c oil (I used olive)
1 1/2 tsp salt
SPINACH FILLING
2 lb spinach (fresh or frozen. I used frozen)
1 small chopped onion
Juice of 2 lemons
1/4 to 1/3 c oil (once again, I chose olive oil!!)
Salt and pepper to taste
MEAT FILLING
2 lb ground beef or ground lamb (or both)
2 large tomatoes (finely diced)
1/2 c parsley (finely chopped)
1/4 c tomato paste
1/2 c tomato sauce
2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1 onion (finely chopped)
SPINACH FILLING DIRECTIONS:
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!
Add chopped onion (since I’m not a huge onion fan, we’ll go with 1 large onion, maybe a little more)
Add lemon to taste (I prefer it tart, so aim for 1 large lemon per lb. of spinach = 2 lemons for this)
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.
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.
