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    You are in: Home / Community Forums / Middle East & North Africa / Looking for Lebanese Fatyres
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    Looking for Lebanese Fatyres

    Sat Sep 10, 2005 2:17 pm
    Newbie "Fry Cook" Poster
    Growing up this was my favorite family dish. I cannot find the recipe anywhere. They are ground beef or lamb with spices and pine nuts rolled into balls and placed in syrian bread which is then folded around it and baked. I could probably guess on the recipe but I would sure hate to ruin it. These are great hot and cold. If anyone could help, I would be so grateful!
    Sat Sep 10, 2005 3:22 pm
    Forum Host
    the filling sounds a lot like Kibbeh - I'm at a loss about it being folded in bread though - never had it that way, and I thought I'd tried every Middle Eastern dish imaginable (Syrian brother-in-law). Unfortunately, he's away on business right now, so I can't ask...maybe you could try the African Cooking Forum?
    Sat Sep 10, 2005 3:24 pm
    Experienced "Head Chef" Poster
    I don't know if this recipe can substitute FATYRES or not, but it's all I could find:

    Sambousik Lahme (Meat Pastries)
    All the ingredients can be purchased online at [url] [/url]


    5 cups all purpose plain flour
    1 cups lukewarm water
    2 tbls salt
    2 tbls sugar
    vegetable oil for deep frying
    1 cup oil

    Meat Filling :
    300 g (10 oz) ground meat
    1 tbls shortening or butter
    cup fried pine nuts
    a dash of ground allspice
    tspn salt


    Prepare dough.
    Cover and leave aside for 1 hour.
    Meat filling: Fry meat in shortening, add salt, spices and pine nuts. Stir over medium heat for 1 minute. Put aside.
    Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
    Fill circles with meat. following this way: Put filling on one side of circle.
    Fold over one end to make semi-circles.
    Press edges with fingers.
    Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
    Serve hot.
    Note: You can add cup of chopped onion to meat filling.

    Sat Sep 10, 2005 3:36 pm
    Newbie "Fry Cook" Poster
    That is it! I was finally able to get a hold of my grandmother and that is the recipe. She says that she adds the onions and 1 tomato, crushed. She also adds 1/4tsp. of the lebanese spice mix that she gives all of the women in my family when we marry. She refills the jar once a year. I still don't know what all is in it, but it is a lovely tradition.
    Thank you so much
    Sat Sep 10, 2005 3:46 pm
    Newbie "Fry Cook" Poster
    There are only a few differences. I am planning to make it this weekend, when I do, I will post the recipe. Then everyone can enjoy one of my old favorites.
    Sat Sep 10, 2005 5:40 pm Groupie
    I'm sure I have a recipe for these in a Lebanese cookbook. I will try and post it for you tomorrow.
    Lightly Toasted
    Sun Sep 11, 2005 2:25 pm Groupie
    Chey wrote:
    There are only a few differences. I am planning to make it this weekend, when I do, I will post the recipe. Then everyone can enjoy one of my old favorites.

    I hope you DO post it! It sounds wonderful!

    In case you didn't know it, Zaar does have a Middle Eastern Forum, also. It could be a good source of info for you, and it sounds like you might have some knowledge to share with the rest of us!
    Fri Aug 12, 2011 8:13 am
    Newbie "Fry Cook" Poster
    2 lbs. flour
    1 package of dry yeast
    1 Tbsp. salt
    3 cups lukewarm water (approximately)

    For filling:
    2 lbs. lean ground lamb or sirloin
    2 large onions, chopped
    2 Tbsp. crushed mint

    Salt and pepper to taste
    Juice of 2 lemons (optional)
    1/2 cup fresh chopped parsley or 1/4 cup dried parsley
    1/4 tsp. cinnamon
    1/4 cup pine nuts (optional)

    Mix well and stuff into pie dough as directed below.

    Preheat oven to 400 degrees.

    Combine ingredients, mix well and knead until smooth. Cover with a cloth and let rest in a warm place until dough rises, about 1 1/2 hours. Cut into small sections 4 inches in diameter. Cover with a cloth for an additional 30 minutes.

    Roll dough into rounds like a pie crust. Squeeze as much excess liquid from filling as possible. Place a heaping tablespoon of filling on each crust round and close in the shape of a triangle. Be careful not to get juices on the edges of the crust, as this will make it difficult to crimp shut. If this happens, dip fingers in flour and close.

    Cover the bottom of a baking tray with oil and place pies in rows. Bake until golden brown. Lightly brush with butter after baking. Yield: 3 to 4 dozen pies.
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