{"id":6919,"date":"2022-07-28T21:43:07","date_gmt":"2022-07-28T21:43:07","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6919"},"modified":"2024-11-14T20:35:07","modified_gmt":"2024-11-14T20:35:07","slug":"lebanese-meat-fatayer","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-meat-fatayer\/","title":{"rendered":"Lebanese Meat Fatayer"},"content":{"rendered":"

Lebanese fatayer sit firmly on our list of favorite comfort foods. \u00a0They show up in Lebanon and the Middle East on gatherings, wedding buffet lines and every special occasion. The inspiration behind this epic meat fatayer recipe comes from my mother-in-law who calls them sfeeha, they have a delicate, soft pastry shell surrounding a flavorful stewed meat, onion and tomato filling and are seasoned with a hint of spiciness. In an awkward attempt to convince my mother-in-law, that\u00a0sfeeha<\/a>\u00a0is something totally different, she answered: \u201c<\/strong><\/em>When you love a certain dish, make it the way you want to, put your own little touches on it, and name it whatever you wish, who cares!\u201d She made me laugh, bless her heart. Brief, cooks in every region of Lebanon make their own type of fatayer, and the term sfeeha is often used interchangeably with meat fatayer;\u00a0 although both sfeeha and meat fatayer use the same dough, the filling and crimping style is different. Here is a detailed recipe on how to make authentic\u00a0Lebanese sfeeha<\/a>, check it out.<\/p>\n

Make them and they\u2019ll be gone in a flash!<\/h2>\n

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These savory, and flavorful meat fatayer, with their soft center and perfectly golden crust, hit all the delicious notes needed to satisfy the family! I like to make them as a hearty dinner paired with ayran and serve them to family and visitors, they are too a welcome treat in school lunch boxes, picnics and potlucks.<\/p>\n

A fatayer day can be a spectacular event. It means making your own dough from scratch, and making a knockout meat-tomato filling. Once you learn making this dough, you may want to try your hand at making so many fillings. What can you put in there? So many things! Consider stuffing with cheese, kishik, fresh zaatar leaves and feta cheese, purslane, spinach, wild sorrel, etc..You name it!<\/p>\n

Shaping Fatayer<\/h2>\n

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There is more than one way to shape fatayer; the most traditional folding method is the pyramid triangle shape that most probably you know, or the half-moon-shaped pocket fatayer that looks like empanadas. And the third is the artfully crafted fatayer of my mother-in-law; the crimping and pleating is somewhat of a work of art, a repetitive motion, ending up with an eye-catching pattern. I feel a sense of achievement when I create these fatayer, they make my inner self much happy!\u00a0Watch the video tutorial<\/strong>\u00a0to learn how to shape the three versions!<\/p>\n

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About the dough<\/strong>: As mentioned above, we are usung my versatile dough, same dough used to make sfeeha!<\/p>\n