The DELICIOUS Savoury Pies Every Middle Easterner Loves
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- Опубліковано 25 чер 2024
- Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make ahead and freeze food, perfect for snacking on or serving at a party. Today I'll show you the perfect dough, and we'll be making the 4 classic flavours, Spinach, Cheese, Meat and Za'atar.
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0:00 Intro
0:47 Cheese Filling
1:45 Spinach Filling
3:33 Meat Filling
4:35 Zaatar topping
4:45 Making the dough
7:35 Spinach pies
8:23 Meat pies
9:04 Cheese pies
9:28 Zaatar pies
9:37 Cooking
10:06 Outro
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Cheese Filling: (makes 24)
250g Mozzarella, Akkawi, or Nabulsi cheese
200g Feta Cheese
20g Parsley
2 Eggs
1 Tbsp Nigella Seeds
1 Tsp Dried Mint
Spinach Filling: (makes 24)
250g Spinach
250g Onion
30g Pine nuts
2 Cloves Garlic
4 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Sumac
1 Tbsp Pomegranate Molasses
1 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Cayene pepper
1/4 Tsp Paprika
Meat filling: (makes 24)
250g Lamb mince or high fat beef
175g Tomatoes
125g Onion
1.5 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Sumac
1/4 Tsp Pepper
1/4 Tsp Cayenne
Zaatar: (makes 8)
2 Tbsp Zaatar
2 Tbsp Olive Oil
Dough: (makes ~68)
1kg All Purpose Flour
540g Whole Milk or water
240g Vegetable Oil
4 Tsp Sugar
4 Tsp Dry Active Yeast
2 Tsp Salt
Directions:
Cheese filling:
Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with remaining ingredients. Mix well to combine
Zaatar:
Mix to combine
Spinach filling:
1- Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
2- Add half the oil to a pan, and toast the pinenuts until golden
3- Add the other half of oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
4- Once cooled add the onion, pinenuts and remaining ingredients to the spinach and mix together
Meat filling:
1- Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
2- Knead together until well incorporated and the mixture can form a smooth log
Dough:
1- Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
2- In your stand mixer, add the flour and salt. Mix together briefly
3- Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
4- Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
5- Oil a bowl, and add the dough, then allow to rest for 30 minutes
6- After resting portion out into 25g pieces then shape and top them
To cook:
Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom - Навчання та стиль
This one took a little while to work out, but Salma and I are super proud of the end result. Salma tested 6 different dough recipes, and went back and forth on the toppings to come up with these fantastic recipes. We'd love to know what you'd top your Fatayer with, so let us know what you think would be a good filling! Also if you want to support our efforts to develop these recipes, consider buying us a coffee at ko-fi.com/MiddleEats or becoming a patron at www.patreon.com/MiddleEats
@@itam1865 Some soft cheeses can be made using lemon juice or vinegar to curdle the milk.
@@grovermartin6874 Hello there! Thank you for the tip!
Hello! Glad to know that I could help you! Regards m
We get a spiced ground beef and potato pie at a local place. The potato is almost like a grated hashbrown consistency, and it's a closed pie like the spinach, but rectangular. Also has a small amount of diced tomato through it. It's amazing
@@itam1865 You're welcome. Every little bit helps.🤗
We call it esfiha in Brazil. It’s a common food here because of the Syrian-Lebanese immigration in the past.
Yep the meat is sfiha they are originated in Baalbek Lebanon
Yes correct. Generally these pies are called Fatayer, but the meat ones are specifically sfiha. They're great with some hot sauce in them!
omg. As a native European I have to say that Middle Eastern food ist unmatched in deliciousness.
These are really popular in Brazil, where they're known as esfiha, I guess they came via immigrants from Lebanon. They're completely ubiquitous, you can find them everywhere. There's even a McDonald's style fast food chain called Habib's which serves esfiha and kibe and other Middle Eastern style stuff.
Looks like fatayer and sfihas are different things. To me, they look pretty similar, and I cannot pinpoint the differences, though.
@@1789Henrique the differences are subtle, tends to be in the spices and types of meat used. It's always cool to see how foods evolve with people moving around the world.
Middle Eastern fast food.... that would be interesting. If anyone with the requisite skills is interested, come to British Columbia, Canada. I think you'd have a market.
That's really cool to know, I would have never expected that.
I’ll teach you habibi. I lived in Lebanon for 16 years. The “esfiha” or “sfiha baalbakeyeh” or "صفيحة بعلبكية" which translates to the Baalbek sfiha where Baalbek is a city in Lebanon, where the esfiha originated, is just the meat pie that is shaped as a square as seen in the video. Now on the video it said fatayer which is a general term that includes dough with the toppings you see in the video.
I really appreciate the authenticity of this channel. Excellently developed recipes (thanks Salma) executed by bloke that admits his knife skills aren't great, breaks bowls, doesn't shape or role the pastry like a pro... It's all so relatable. Thanks Obi, you show us that we do t need to be master bakers/culinary experts to make these wonderful and exotic recipes.
LOL
Exotic?!😂😂😂
Very well said. I couldn’t agree more! 👍
@@roualhoujeiri5905 it may be that Larry is an older gentleman. Sometimes we use vocabulary that doesn't necessarily speak to who we are as a person. The fact that he watches Middle Eats and is commenting his appreciation says he is more than likely a good person that didn't mean any harm with choosing one, single wrong word.
Completely agreed
Firstly THANK YOU on behalf of all vegans/vegetarians for showing some veggie options 🙌 And also thank you thank you thank you for showing the close ups of what size, texture, amount of browned etc things are meant to be. This is so helpful for people who have less experience in the kitchen and mightn't have a feel for these kind of instructions without being shown. You are a natural teacher 😊 Cannot wait to try these, every recipe of yours I have tried so far has been phenomenal!
No problem at all, that's exactly why I do it. I want anyone to be able to cook these dishes without being intimidated. Good luck!
TVP to sub meat, but being a vegan you probably know that
This is basically Syrian food
You vegans have no idea how much amazing food you missing out on
My mother cooks me everyday
Fatyeeer
And worak Enab stuffed grape leaves
Lentil soup
Stuffed eggplant
Fried cauliflower
All Syrian food Levant food as he stated
That reminds me of my childhood. We had lots of middle eastern neighbours where i grew up in germany. And everytime we were at there place to play we got those as snacks.
I live in Texas and never been able to get my hands on some authentic fatayer yet. This video has been up for three days and I have already made this TWICE. This recipe is on point that if I close my eyes while devouring the delicious pastries it feels like I'm walking through Damascus streets. Thank you Obi for giving us the opportunity to make something so authentic in our own homes.
P.S: one thing I've noticed that wasn't mentioned in the video is regarding forming the pastries. When pinching the dough to form the different shapes, it really helps to make it wet by adding some water on the spots that need to be pinched. When I didn't add water, the pastries opened almost flat while baking. I remembered my taita (grandmother) used to do that so I tried it and they were baked perfectly.
How many cups of flour did u use plz
where in taxas are you? a lot of places sell great ones, but it blows my mind paying $5+ for the bigger ones. They're sold for pennies back home
thanks for this tip! Many of my cheese ones opened up but, thankfully, the texture is so fantastic, I'll still be just as happy eating them!
@@Abesta83❤❤❤❤ they were sold for pennies in 2010 when I was home in Syria then bashar al ASSad began to slaughter everyone
Now no one can afford street food
As a Lebanese, I give you authentication. You made them same as traditional specially the Spanish, you can try purslane weed or Swiss chard. For the meat use 7 spices it can give you more traditional and more savory. Spanish fatayar/turn ups, you can use pastry dough it will give it more depth. Really, I am so proud of you. Authentic and full of compassion.
The Spanish ones or the spinach ones?
@@PabloEmanuel96 think they meant spinach
Just made these today. I've tried 5 different recipes in the past and have owned a shawarma restaurant and this is the best dough recipe yet and was easy to make by hand as I don't have a mixer. The toppings were all a hit as well Ramadan mubarak!
Just made a batch of the spinach ones - they turned out great! Very nice and simple dough to make and work with, and the filling was so fragrant it made my mouth water while forming the pies. Never cooked with sumac or pomegranate molasses before, but now I'm a big fan of both!
This channel is definitely in my top 5 online cooking resources, so many lovely plant-based recipes to be found!
You guys have hit JACKPOT with a name like Middle eats🤯🤯🤯
Oh my that parsley hack is amazing! This is gonna be such a time saver haha, thank you for the video ! :)
Agreed! It’s usually my most hated part of making tzatziki sauce, or chicken noodle soup! Will remember that hack going forward…I have yet to make their Fattouche, so this’ll make it much easier to prepare.
Sammy, you can buy these on Amazon with different size holes. VERY cheap. It's called herb something. It works but time consuming.
I worked at a Lebanese bakery for a couple years. Our most popular was rocket, feta, halloumi, mozzarella, tomato, onion, parsley and cayenne. Sooooo good!
lovely video! thank you for sharing vegan and veggie options :) my partner and i are loving all your plant based recipes :) thank you to you and your wife for all the hard work put into your videos, research and preparation :)
No problem at all. Hope you enjoy it. Thanks for watching
Yes!!! Thanks for giving vegetarian options. The moments i see meat n eggs in any of the recipes, even if they look divine, l never try them.
I have always wanted to make these since my friend went back to Libya. His wife used to make the BEST Fatayer. I appreciate your instructions and demonstrations. They are perfect. Easy to follow. You are thorough, direct, quick, precise, and not showy or talkative. It's a true cooking demo. Thank you.
Fatayer! My grandma always had these around. She also made one with dates and honey but I think that may have been her invention. (My mom’s parents immigrated to the US from Lebanon. My dad’s parents immigrated from Chile and Ireland…so I’m a Lebanese guy with an Irish name.)
With dates AND honey, it must have been VERY sweet.
Lovely 🇱🇧🇨🇱
I know you mentioned you were waiting to perfect this recipe...so glad it's finally arrived!
We were indeed, they featured in the Palestinian breakfast video, so we knew we had to do this soon after! Thank you
I love love love how detailed you are, especially with showing us how things will look at each stage. -That makes it so much easier to do at home. Thank you!
I am Arab but sometimes I find Arab recipes hard to understand , you really break down each step and explain why, thank you for explaining it throughly!
I am now OBSESSED with the Za'atar fatayer
That parsley hack is amazing!
I love how you not only had the recipe but broke them up so it's easy to follow. Love your channel!
My Tata (grandmother - Syrian) made these meat pies. My mom mentioned how easy this is. Make sure you use the glass measuring tool for the liquids. We use hamburger with spag. sauce and fry the onions in olive oil. We put the mixture into a small food processor, so the meat is a consistent size. Ours did not brown because we were worried about the temp. being too brown - 450. We will try it at a higher temperature. We will try the other recipes. The milk did make the dough softer. At one point - my Tata eliminated the olive oil and added extra water (milk) when she made Syrian bread - for bread and meat pies. The dough was softer. This may not work for this recipe. From my mom - thanks again!
I have always loved middle eastern food...and this channel makes me appreciate it more
I love making these, our family recipe for the meat one utilizes cow meat instead of lamb and we add chopped olives and cinnamon in addition to the seasonings you suggested.
They are divine, I made a batch last saturday and my family instantly devoured them, lol.
Spinach is my absolute favorite, thank you 🙏🏻 for your channel and dedication to Middle Eastern food.
I am genuinely SO excited to make these! Being Lebanese, every time we went to Lebanon it'd be Mana-eesh Jibneh in the morning and so far I haven't found the perfect dough recipe for them, so this is super exciting! Love the trick of oiling the sheet tray for better browning as well, that's such a good idea! My mixture for the Jibneh variety usually is Halloumi-Feta-Mozzarella but I never bothered with herbs. Definitely gonna do that from now on!
You can put small cheese in spinach. I use garlic,onion,lemon or vinegar and raised. Make sure there's no water or oil in toppings.i poke fork in dough if I close it. Mincemeat, cinamon,cumin,onion,garlic,no tomatoes, white pepper, snowber( pinenuts.no nutmeg
My Grandmother was taught how to do these by the Lebanese in Carlton, Victoria, Australia in the early part of the 20th century. She always made minced meat with pine nuts, and you are the first person I have found that called the fatayer, I have asked many Lebanese people through the years and was told that different regions called them different things.
Fatayer is triangle shaped, Sfiha is square open shape, the cheese boat shape is quite new but Turkish call these pide & zaatar is at it is. My late father was a top Lebanese chef & Co-owner of a famous restaurant in LONDON back in the 1980s and that’s what I remember from the menu xx
@@cafenajatuk8304may I ask you a question, please! What do you, Lebanese and Syrians, think of Turkish who took your (and another neighbours on north-east) cuisine, renamed, called those Turkish and now opening thousands of restaurants around the world?
That leaf removal trick with the grater was an actual life hack, thank you!
I made these today. They were AMAZING!!!!! The dough was perfect!!!! I love the detail and the exact measurements that you provide. Thank you sooooo much!!!!!!
Going to make our Eid fatayer today following your recipe with a few adjustments. Happy Eid to all who celebrates it!
Amazing tutorial, thank you ever so much. I'm surprised it's actually quite uniform and that they look the same as the ones in the Lebanese restaurants I've been to.
I remember my first time trying Fatayer. There used to be a Fatayer shop in the Wadi Nisnas market of Haifa, run by a Palestinian grandma and her children. The options were spinach, cheese, meat, zaʿatar, and combinations thereof. I may be biased but it was the best Fatayer I've ever had in my life.
Sadly the grandma passed away since, and I'd tried returning to the shop, but it's not the same.
I remember you as a young boy in London, I knew your family :)
Great video I’m starving now
I’ve lost count of how many times I made the spinach filling!
I love it!
Both the spinach and cheese pies came out fantastic! Thanks for the written recipe and metric measurements which made it easy to scale the recipe.
Love you energy and enthusiasm! Your explainations are clear and everything looks amazing and tasty! Thank you so much for sharing these wonderful recipes!! Much love coming from the south of France!
Wow, this is an all day prep isn't it! And I bet the guests take 5 minutes to eat them all!
I adore your realism! Can't wait to try these out
i love the recipes you share! this one looks quite amazing! cant wait to give it a try! :)
I always appreciate your videos for approachability of the recipes and such beautiful inclusion of the diverse cultures throughout the regions. My family is from Lebanon and Syria and these recipes fully honour the traditions and memories I hold dear in my heart (and mouth Hahaha). I would like to share with anyone interested that has access, that substituting Aleppo pepper where cayenne is used here is closer to what I grew up with and brings a milder heat along with enriching smokey notes and depth of flavour. Blessings to you and all and thank you for sharing this and to all that contribute to making this possible. May all be well.
I've made fatayer several times. Each time, I've tried a different dough recipe as I've been trying to recreate the same bready texture of the ones I grew up eating. The dough recipe you've shared is ABSOLUTELY PERFECT! Thank you so much for bringing me closer to the tastes of my memories!
This is something I would definitely make. Thank you.
Just made these now. Took me way longer than expected! I will be popping them in the freezer. Amazing, thanks for the great recipe!!
That parsley hack is going to change my life! 😂 So brilliant!
Thank you so very much for all the recipes you give us and all the small details that you point out and last and not least thank you for writing the recipes in the description box we are looking forward to more of your recipes thank you so very much❤️🌹🌹
Many thanks for your wonderful videos! your explanation is perfect and the choice of the food hits my soul (and stomach)
Once again, amazing video. Thank you so much! I will be trying all the vegetarian options
Love your channel, all your recipes are wonderful. Thank you for sharing, happy new year to you guys 🤗
Mumtaz. Shukran. One of my favourites ever 😎😁 I always love the haloum version and the minced lamb one.
I love Middle Eastern food, but have not had these before. I'm going to have to fix that!
Your videos are well-explained, with good visuals of what you're doing. I look forward to exploring your other videos!
Yeah man, the spinach was fire! Took a while to gather the ingredients in my part of the world but damn worth it! Been missing my hometown Lebanese deli! So glad I found your recipe! Thank you very much!
Awesome hack! Thank you.
Thank you for this recipe.
Super recipe! Thanks 🥖
Love them !!!! Thank you so much. I love your recipes ♥️👏🏻👏🏻👏🏻
Some more of the good stuff. Thanks for the video. It gave me some ideas. 👍
Great job!, thank you! And cool technique on parsley tip! Keep it coming!
Wow, Obi and Salma! I’ve been trying to get brave enough to make these for a while and finally tried them for a dinner party last night, I couldn’t believe how amazing they were! Thank you for such a delicious recipe, the dough was just perfect, and I’m so excited to learn to cook more of this type of cuisine. Love your channel!
Glad they turned out so well Rachel! They're a lot of fun to make!
awesome!!! what a super nice, clear, step by step follow along recipe :)
Love them!!
Hello there! I grew up in a middle eastern neighborhood in Brooklyn! We always had fatayer! Now we live at the Jersey shore; and every trip into the holy city must include a visit to buy a dozen or so! Now I hv the recipes. Thanks so much
A real shock as a New Yorker going to Montreal for the first time and seeing these shops on st Catherine st. I had no idea of what they were and no one to explain the Zatar pies.
These are incredible!!
By far these are one of my favorites
I've never heard of these. I hate pizza but these revolutionise to a healthier food that I can make and freeze. Thank you so much for your patience explanation and creation. I'm a nurse always on the go and often too tired to cook. I will make the cheese shaped one and hopefully they come out well. Thank you very much.
The combination of ingredients is interesting,I am going to make some, they look delicious 😋
Such a great recipe, thank you for sharing with us.
Thank you Bro. Very soon I'll try to make this snacks. OK. 👍👍👍
Descendent of Lebanese who emigrate to the US. Although they made their own bread, when they made sfeeha, they used the biscuits that are available in those pop-cans as the dough. The filling was hamburger meat, finely chopped raw onions, lemon juice, cinnamon, salt and pepper. They were shaped in the enclosed triangle shape.
Cant wait to try...thankyou for your hardwork akhi.
That parsley hack is incredible!
They all look absolutely delicious.. thank you for sharing i will definitely make them soon😊
Great job explaining the recipe.
You guys seem to be doing this after your work days and it is inspiring. Love your work. Keep going.
I love these things. I had some last night. I definitely want to learn how to make em.
Once again Obi thanks for the inspiration (good for appetite but bad for waistline), Happy New Year keep up the awesome work.
I already made this twice. ❤
The dough is so nice and easy to work with that’s why I always go for 1 kg of flour. 😅
Always good to have a stack of these in the freezer. 👍
I just stumbled across your channel and had to subscribe! You clearly love the foods you make, the processes, and teaching your methods. Great narration, and perfect instructions and details. Thank you for your hard Work!
Thank u so much for sharing, i tried diff; topping's and the outcome is absolutely delicious..
Just made all 4 of these! Turned out great, and it's a fun Sunday activity to get away from screen time. Made half the portion (except for lamb, which was double!) for Sunday dinner and still got some left for today. The dough is really nice and easy to work with, but the lamb shape all gave up in the oven and opened up (still that was the most delicious!). I'm thinking I went easy with the oven temperature. Lessons learned: you really need to crank up those temps to the max!
With the remaining lamb filling I'm thinking of making some kebaps.
If it unfurled, that was probably because the dough over proofed. Your kitchen might be too warm, so keep the extra dough in the fridge until needed.
those look amazing!
i always purchase these freshly made at the bakery, though i have attempted making them few times but they just never come out as great, ill give this recipe a try!! also, the cheese and spinach fatayer own my whole heart!!
Cheese and nutmeg go well in the spinach one too.
This guy is amazing. شكرا اخي
your channel has become my new food favorite. you deserve so many more likes and views!!!!! great job
They all look so good 😍
I’m going to make this!
I ate homemade plain fatayer covered with tahina & molasses accompanied by black tea with buffalo milk in Minoufeya. The samna baladi just runs down your hand.
wow, that looks very delicious - thank you very much 😋😋😋👍👍👍
Awesome. I love the vegetarian ones. They look great. Thank you 😊
Looks delicious
This just showed up on my feed today.
And I'm thrilled!
And hungry, too.
Look delicious!
good old Sfiha, a third of my hometown population here in brazil is from middle eastern descent, cos of that, these pies are really common here, along side Kibbeh, and oh boy, they are delicious!!!!
cheers from brazil =)
Thank you for sharing this! I'm an absolute fan of fatayer! :)
That looks SO good
My favorite meal at a local place is a plate with all 4 of these pies. So I am looking forward to making my own. I shall have to skip or adjust the spinach as I can only have a small amount of spinach but I can be creative. Thank you somuch
This looks delicious!
i love and good herb and cheese and i enjoyed these on my travels overseas.