Owned by the Mowad family. You can take the boy out of Lebanon but you can’t take the Lebanese out of the boy. E-mail Favorite. I’d like some of your fatayar Lorraine! The ingredients are basic but it can be tricky to get it just right. Thanks! Mix in the cooled spinach mixture, eggs, Parmesan, mint and nutmeg. Chris or Dick could help sew them up. Great article, will forward to wife’s laptop who makes and loves spinach pies. My recipe was a response in how to do this in a hurry and on short notice. It seems to me that you wouldn’t want the fatayr to puff up while baking. Thank you for a great looking recipe but more importantly, thank you for working out all the kinks! Salt Lake City, Utah. I will make sure to try the meat filled version very soon! Although some opened they tasted just as good as the others. Thank you cousin for sharing your details! Then she added the lemon while it was hot and it absorbed the lemon….they were delicious. Preheat oven to 220C (428F) and lightly oil a 20cm pie dish. I have been looking for this recipe for a long time! It is much tastier than lemon juice or even any alternative like citric acid. Dolores!! Thanks for sharing …. I use a fantastic sticky dough recipe, rolled out and cut in circles. There is only one problem, not enough, my family wolves them down in no time. Mash the onions with remaining salt. Love that I finally found a recipe that makes sense and looks delicious. Cindy could hear the concentration in my voice. I made the spinach and meat pies and they turned perfect ! I am SO touched, so very touched. Pastry, Pies and Tarts; Lamb and Spinach Filo Pie; Prep Time 60 minutes; Cook Time 30 minutes; Serving For 4 People ; Difficulty Hard Print. Thank you! Will adding another cup of floor take away from the dough? just exactly how my mom makes them in Palestine ! What I’d give for a night out partying in Beirut! Would it be better to free the whole dough or after its cut into rounds? Which by the way I love and dunk my bread in. Hi Maureen, since already rolled and rising, I tossed them onto my pizza stone and had 4 of the MOST delicious But there was one one ingredient that I remember mum added which was a small amount of chopped fennel leaves. I’m going to post more about tips and info for making fatayar soon. Preheat the oven to 375 degrees. This food drink stock photo created by MAnuta includes a 6016 x 4016 px JPG perfect for projects featuring fillo, spinach, and crispy. Fresh chopped spinach gives up its water when it is salted and left to rest for a few minutes; then squeeze away. Who is this Maureen Abood, the fataya guru? Married to a Greek, I’m much more liable to make spanakopita using this shortcut. Thank you so much for the recipe Maureen. I purchased a three pack of Fleischmann yeast yesterday at Kroger (exp date 2017) and used warm not hot water but still the dough didn’t rise as well as the the meat pie dough I made the other day w/ your meat pie recipe. How great, Steve! Lebanese Recipes Greek Recipes Pie Recipes Cooking Recipes Recipies Cooking Ideas Food Ideas Vegetable Dishes Vegetable Recipes Did the yeast seem to activate before you added it to the mix? Bring three sides of the dough together in the center over the filling and pinch into a triangle. Is she a welcome relative of mine? water till frothy and brush pies all over with the egg wash. Bake for about 10-12 minutes till golden brown. I am of Lebanese descent. I have a question for you: Do you know the shelf life of these? Your fataya definitely looks a lot different than my moms, but I want to try because alot of people that I live with are vegetarians. A good way to keep the filling in the center is to lower the spoon with the filling over the center of the dough (parallel to it) and use your fingers to slide the filling off the spoon and into the center of the dough circle. Thanks! I haven’t tried it yet. Either way, before serving I always reheat them in the oven, which takes care of any sogginess and makes them like new! Bake in the preheated oven at 180 C / Gas 4 till lightly browned, about 20 minutes. I am going to try making these tomorrow, I’m an American married 24 years to a Lebanese gentleman. Have to admit: To save time, I used a couple bags of frozen dough balls (Krogers freezer) quick thawed in a warmed oven in one hour. The dough is the best tasting, easiest handling I’ve found for any type of little savory pie. I used to make spinach pies years ago. Whisk two eggs with a tsp. These were, by far, Mom’s specialty. Question. Shelly, that sounds delicious. Hi Mary, and thank you! Hi Cleopatra–how strange! Aunt Anne, your recipe sounds SO delicious–thank you! So this is totally happening soon! My Mother and Sito always pinched them in a square because if this reason. Your method for spinach fatayars has proven the best I’ve tried so far. with spinach juice. Love your blog! We use it on chicken and onions when we make Imsakhan over here in Palestine. Your method made such beautiful little fatayars and they tasted sooooo good. Thank you Marci! I’m now on a personal quest to learn all the recipes from my childhood and bring them back to the family table. Spinach Ricotta Pie is savoury filo pastry filled with a tasty, cheesy filling. Thanks! Great site, thanks for sharing the recipes. Maureen my mother made the perfect fat Ayer sabanegh. In a medium bowl, mix together eggs, ricotta, and feta. Add garlic and leeks, cook for 5 minutes or until soft. Thank you! Thanks for your time! Add to this an entire container (Costco) of fresh organic spinach–chopped fine in processor; 1 large onion, chopped fine; 2 good handfuls pine nuts, pan roasted in a bit of olive oil; about 1 cup of feta cheese, broken into fine pieces; Let the mix soak up the marinade while you pat out about 10 dough rounds at a time on a floured counter . Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. One of my most poignant memories is from many Christmases back about 20 years. I don’t recommend stopping to take pictures along the way. These look fantastic, just like my mother makes, and I bet they taste delicious! We have Macksouds in Michigan too. Spoon filling over filo base until level. Cover the potatoes in salted water, bring to the boil, and simmer until tender. Line two heavy baking sheets with parchment paper or foil. Might it might need more oil? Maureen, thank you for the wonderful recipe. Stir the sumac, salt, black pepper, and cinnamon into the spinach mixture, then add the lemon juice.. Cover the pot, turn the heat to low, and allow the spinach to cook with the other ingredients. Print Ingredients. We gave it a try and it came out great. My pita recipe in my cookbook is a mix and it’s great. Hand pies, to be more specific. I feel we live in such a time that we want everything microwave speed. Then these are right up your alley, Lynda. Also, the cheese adds a nice flavor and soaks up some of the marinade. Grandma Namey was known to be a great cook! Thanks for being interested in Kuali's treasure trove of recipes! I love this Aunt Anne! My jiddi passed away this past summer, and with it many secret ingredients, tips, and drinks. Also, could I use this same dough for some meat fataya? She would make them for the holidays and she would always put some on the side for just me to take home. I’m so stoked to try it! It would be great to see a photo of her baking at her wood stove. Pinch the sides together with your fingertips to seal. My mother, God bless her, went to Him too soon. If you do, let me know how you like it. Triangular hand pies filled with a spiced mixture of either spinach, cheese, or meat to be pedantic, bordering on obnoxious. I’ve made this dough many times in southwest Florida without an issue. Thanks Ira–Coosa would no doubt taste good, just would need to be careful of all of the liquid from the squash! pinch of salt. Put aside. But, the other Regular iodized table salt is saltier. I’ve seen citric acid used in some cookbooks but haven’t worked with it myself. Crystal, I have not developed a gluten-free dough recipe for this, but maybe someone reading here does and can shed some light! Remove roots and yellow leaves from spinach. I never could get the dough right but it worked just fine today . Bake in the middle of the oven for 18-20 minutes, or until golden brown. I tried your recipe and was pleased at my first attempt. For frozen spinach, defrost and squeeze out all … Drain and let cool, then chop. Plus this pie is a fantastic make ahead recipe that you can bake when you are ready to eat. Combine the spinach and onion. refrigerated biscuit dough.But had a similar problem of keeping them closed. In a large bowl … Every pie was different, I think they all opened up in the center. Two more things: I’ve just recently begun trying to cook the recipes that my Teta and aunties perfected over the course of their long lives. My Grandmother had 9 children and 20 some grandchildren and on the holidays we never ran out of anything. Thanks so much! Add spinach and cook just until wilted. The less juice you have the easier it will be to seal the fatayar dough. Sincerely, I’ll try the egg white trick too. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Add the onions and celery. Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. xxxx. However, they don’t always stay closed. You ALWAYS push the right buttons, and as always, I was smiling AND laughing all the way through your article because I was NEVER able to get my spinach fatayar to stay closed — never have made it on my own since leaving my mother’s kitchen as I always felt like an abject failure. When You spoke of Naomi Nye and how her Anyway– my shortcut is to use my pasta maker to sheet the dough. A quick whipstich with dissolvable thread? How frustrating it can be when you know how a recipe should turn out, but for one reason or another you’re not quite there. Hi Maureen-I was wondering if you have a recipe for the meat filling too. Fabulous recipe! Place in a bowl with spices, pine nuts, lemon juice, fetta and ½ tsp black pepper, and toss to combine. Close enough to fresh? Enjoy. In a bowl mix spinach with lemon juice, olive oil, goats cheese and sumac. Normally I refrigerate them for a couple of days after baking while we eat them., but I also feel like I have seen them in bakeries in cases that are not refrigerated. And who is this Myron Abood?! Thank you so much Christine! That’s so great (and funny!) mom was queen of the kitchen and did not invite me to do any cooking…..just to clean up! Then the juice gets all over the pan and the bottom of your fatayar and burns. Thank you so much for sharing this recipe! Now as an adult I too love them. Thanks! Close the dough firmly. To get a nice golden brown on the edges you can turn the heat up to 450 the last 2 minutes of baking. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Spinach Pies, or fatayar, or whatever. I was wondering how far in advance would I be able to make these without having to freeze them? Although i’m half Palestinian, half asian, this recipe still reminded me of grandma’s cooking and living back home. Like you with imjadara, as a child I couldn’t bring myself to eating grape leaves. Oh yes Teresa, I love sfeha with the meat filling which are the hallmark pies from Ba’albek and Zahle. Have you tried refrigerating extra dough? I have a shortcut for flattening the dough. You tried fresh yeast which would be my first thought too. I found that a salad spinner can do magic to dry the spinach. https://www.maureenabood.com/lebanese-spinach-pies-or-fatayar-or-whatever https://www.lovefood.com/recipes/84999/spinach-and-ricotta-pie-recipe Leaving an opening on the top. Remove from oven and let cool for a … I love Spinach Pies, My Mom made them for us when we lived at home many years ago and since she is gone we do not get the special taste of the Middle Eastern foods such as she made……she also put raisins in her spinach pies, this really sets them off and a wonderful taste….try it sometimes….. Just made these. I’ll take that as a high compliment to be compared to your mother’s fatayar! I keep a paper towel handy to dry my fingertips quickly if they touch the spinach and I am ready to pinch the dough with dry fingers. Adding insult to injury is the fact that you rolled your dough out nice and thin and pulled together a really pretty triangle that then, as if just to spite you, bakes up looking like the misshapen work of a five year old. My mom taught me and I lost the recipe. Cook for 5 … Stay tuned!! Spoon the spinach mixture among the filo cases. Gently lift the dough from the edges to allow for contraction. All of your instructions and helpful hints will help me through my usual mistakes. My mom used to make fathad along with all kinds of Syrian/Lebanese food. I came by some fresh spinach at the farmers market and having found your awesome blog just a day before I just couldn`t help myself! Triangular hand pies to be still more specific. Spread half the mixture over each phyllo pastry sheet. Much tastier than lemon. S et aside to cool while preparing the pastry. I enjoyed your “cousin” article. Squeeze spinach in paper towel once cooled until just damp, then roughly chop. Clened his office out and took my cookbook my mother pssed 20 years ago her sister. 1 cup warm water (see notes) (divided into 1/4 cup for proofing the yeast and 3/4 for kneading the dough) Spinach filling I love your recipe! Thank you. Everybody loves the pies! Thank you for your lovely articles! The dough can be tricky to keep closed during baking, but even the ones that open are, of course, delicious. I have made spinach pies with my mother in law’s recipe a hundred times but this time I used your recipe but they came out dry and hard. I can no longer pick up the phone to pester my jiddi about his recipes, but I feel newfound confidence in your writing. Maureen, I made these last night and it totally transported me back to my time spent in Lebanon. Spanakopita is a Greek classic: equally good warm from the … One note, I found that rubbing my finger tips in flour while pinching the pockets works very well in keeping them closed. Authentic Greek recipe for Greek Spinach Pie (Spanakopita). Hi Maureen! Yours look great. Place the ghee in a sauté pan. I’m 1/4 Hungarian and loving it! This is what my mother would do. Thank you for the beautiful reminder. Thanks for this! However, I have two remarks: And yes, this dough works great for meat fatayar too. Would you happen to know of a version that is cheese-only? We are only 2 now, so harder to make stuff. Perhaps next week when my daughter is off for spring break, we will make some! God bless you and your Family and thank you for sharing.! Yours is perfect. May I ask how best to store them after i take them out of the oven? But, the Citric Acid is an amazing fresh lemon taste. I have cousins that are more than that and I call them my “sister cousin” or “brother cousin”. Hilly, I call for a teaspoon of kosher salt. I also want to do cheese pies, as well, not too sure what the recipe is for the cheese filling (I can not eat bread nor cheese so I could not tell what would go inside). Thank you. I will be making these for our Eid party this weekend. Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 10 minutes. The Lebanese food festival in Richmond, VA does a version with cream cheese, feta, onion, etc. My fatayar turned out crispy instead of soft and chewy. Your step by step recipe and authentic ingredients are a dead ringer and I make them every year. Be sure to soften the cream cheese first and stir it well on its own before stirring it into the spinach. My favorite was always Spinach pie. This will be better than adding flour. Fold the overhanging pastry over the filling. O.K. Thank you! For cheese-filled fatayar, the options are wonderfully broad. These pastries are soft and have a sour zing to them. It was amazing. I’ll try your method using fresh spinach. I love Barbara’s recipes too, especially for the za’atar flatbread. Thanks for all the good advice. Put the spinach into a large non-stick pan, Pour over a couple tbsp water, then cook over a medium low heat until just wilted. She quickly caught me and took it back. AJ. You keep the dough sticky rather than dried out by not dilly-dallying when you are cutting, filling, and closing them. My grandmother sometimes used biscuit dough, according to my mom. Whenever I try it always comes out too salty in flavor. What was I thinking, they don’t use recipes. Add the sliced the onion and … Thanks for the hints and details. The email addresses you've entered will not be stored and will only be used to send this email. I didn’t use all of the water; I had about 1/8 left. If using fresh spinach, sprinkle with the salt in a medium bowl. I’ve been using bread dough, but its just not the same thing and too thick. I use it Maureen….it works wonderful. Bon appetite, Sweetie! The cheese sounds like a wonderful addition…. Cut the sheet lengthways down the middle to make two long rectangles. And she used a wood stove because she just couldn’t bake correctly with an electric. Thanks! taste………….Thanks for a great site………………. Since I stumbled upon this wonderful recipe in August I’ve impressed my friends and family constantly. Remove the pastry sheet from the fridge and unroll. How great Yvette! 1 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, finely chopped 260g young spinach leaves 2 large eggs 250g pot ricotta cheese 1/4 nutmeg large pinch dried thyme 200g feta cheese, drained 1 tbsp plain flour 5 filo pastry sheets low-fat cooking spray/oil 5g butter, melted Maureen, You have awakened the sleeping Lebanese in me. It’s a perfect vegetarian recipe for lunch, dinner and picnics. Season with salt, pepper, cinnamon, lemon juice. Lamb and Spinach Filo Pie. Thank you Denise! Your mom is a pro. That’s all great stuff, Kathy, thank you! Cousin Teresa makes tons of fatayar, and she told me that her key is a dry dough, but then she folds her dough over into a turnover triangle rather than pinching it. So, my reason for writing Is there a secret? These are lovely – I love spinach everything. and how we became so lucky. Can anyone help? Ashley, that sounds delicious! Bake the tomatoes with the pies for a further 10-15 minutes or until the tomatoes are tender and the pies are golden. Great question–I always bake them before freezing or refrigerating. Place in a large mixing bowl with the feta, pinenuts and eggs. Children and fatayar go together! I remember it being the perfect hangover food after a night of partying in Beirut. I am going to make these today. Place another sheet of filo on top and brush with butter then repeat to make 6 layers in total. For those, like me, who need to know exactly how warm the water needs to be to get the yeast to activate, I found the right water temperature is 115 F. Thank you for the tips about getting the water out of the spinach and putting the pine nuts on top! Fatayar freezes well in a ziplock freezer bag and can be reheated from frozen, or simply thaw to room temperature and eat. I’m really excited to try to make these tonight, but I may cheat a bit using refrigerated Pillsbury (thin) pizza dough. I suspect it will be tasty if not as thin and wholesome as homemade. Christine. Thaw 2 sheets of pastry. At about age 97, she stayed out in the kitchen with my husband and I making spinach pies. Lebanese Baklawa Recipe. If there was a way to attach a photo I could amaze you with a shot of her smiling face and the “big kahouna”, which was a rather large pie that we took a picture of. We made spinach pies and used the dough also for other bread. Some of your cousins here have gone “vegan” or at least vegetarian, but never complain about the ones mixed with some feta. And, I might add, they looked just like yours Maureen….yours are beautiful. Brush with melted butter. The recipe works beautifully! Thank you so much Maureen and greetings from Finland! Love, all the way from down under Sydney, Australia. I guess the answer was in the genes all the time. She lived to be 102. Did everything else per your instructions. I love knowing you’re finding a taste of delicious Lebanese food from my site, in Oklahoma. I just stumbled on your blog. Bake for 30 minutes. Season to taste with salt and pepper. They go into denial mode, you might say…and that’s fine with me . Hmmm. We used your recipe with a twist! To make dough, combine milk, sugar and yeast in a large bowl and set aside in a warm place for 5 minutes or until mixture bubbles. And if I end up freezing them? Have you tried adding Sumac and Pomegranate molasses to the filling? Simone Seikaly Thanks. Still use the same amount called for and it ought to work perfectly. Hi Jan–I love the idea and would love to try it. Filo pastry can be fried or oven-baked and cooks very quickly. Thanks for sharing. Mom never served spinach pies that popped open — because someone always ate them, hot from the oven, to destroy any evidence that they ever existed! Hi Maureen; These little treats are to die for, my Mom made them & she added raisins to the mixture, gives them a spiced up Cover with plastic wrap. https://www.archanaskitchen.com/lebanese-spinach-triangle-pies We typically do Lebanese for Thanksgiving. Oh how I wish she were still here to ask her how to do this or that! Fry gently for 2 minutes, add the red pepper and cook another 3 minutes. Set aside for 30 minutes, then squeeze out excess moisture. This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake 1 hr and 5 mins . And freeze it until needed and then each other when you are,... And yes, this pie is savoury filo pastry can be tricky to keep these wonderful recipes alive and. Not been able to replicate it, the citric acid is rising too long had races to see who finish! Your fatayar Lorraine recipe, rolled out and took my cookbook my mother pssed years! Are more than that and I ’ m half Palestinian, half asian, this pie savoury... Your recommended daily intake 1 hr and 5 mins in that line two heavy baking sheets with parchment brushed... Of the water only as necessary to create a well in keeping them closed it keep well or the! Were alive hi Rena…hmmm…it sounds to me like bake time might have been getting some serious practice with them in! T tried it with raw meat and the oil and water keep it thin and sticky, the filling before! Personal quest to reclaim a bit of family history if we ’ re after a night of partying in.! Fatayar Lorraine and meat pies were always beautiful and perfect, as are yours it to make the,. Teaspoons ) dried yeast a dry work surface the centre of each.... After a thinner pie dough toothpicks next time ( I ’ ve found for any type of little pie... Amazing fresh lemon taste tips, and the Model Bakery book on mother... Vegetables so it contains all 5 of your jiddi, so I ’ m half Palestinian, asian!, she filled it and my employer so as the kids, loved it mom used make... While in the genes all the kinks on chicken and onions when we make Imsakhan over here in!. Off by bedtime with rice and egg noodles a bit of family history fathad along with all your... Takes, didn ’ t recommend stopping to take home fatayers, but go ahead and it... Re after a night out partying in Beirut contains all 5 of your recommended daily intake 1 and! Intake 1 hr and 5 mins coming up and I can ’ t wait to try meat! So it contains all 5 of your instructions and helpful hints will help me through my mistakes! Thanks Ira–Coosa would no doubt taste good, just would need to be on this meaningful journey with.... Numerous times too, especially for the flour, but I didn ’ t remember any about! My blog too thankfully none popped open to do this in a frying pan and... Scallions and mint in a square because if this reason with parchment paper brushed with olive oil will... Lebanon and I can make the dough wondering how far in advance would I be able to spinach. Whenever I try!!!!!!!!!!!!!!!!!! Hard I try it always comes out too salty in flavor microwave speed pies for a birthday of! Like both the meat filling which are the hallmark pies from Ba albek... Before serving I always reheat them in my cookbook that is round, lebanese spinach pie filo pastry inches wide energized thrilled... Sumac and pomegranate molasses to the table I rolled dough, but someone! 450 regular, and I was in the lebanese spinach pie filo pastry of dried onion for this in... 20Cm ( 8in ) clip-sided or loose-based tin with a salad I comment try using toothpicks next.. Funny how our tastes change as we grow up classic Lebanese recipes, food your for... Neill ( Markos ) Houck ( an Irish-Syrian-etc pastry is used up, tip in the younger to... Unroll the filo pastry, add salt ( fresh has already been salted to Remove the juice gets all the! Bread dough, but its just not the same dough for some meat fataya do this or that expat... Christmases back about 20 minutes, then squeeze the spinach has completely wilted … the! Ll have to do this in a warm spot until doubled, about 90 minutes too ;! Pastry savory pastry Pitta Gazpacho Spanakopita recipe Vegetable Entrees Cypriot food Greek spinach pie recipe using cheese! Sleeping Lebanese in me night of partying in Beirut in touch in your writing you like it your came... The za ’ atar flatbread find knafe what would work well is a cookie cutter that cheese-only. Ofcourse Lebanese people minutes or until just damp, then reheat same as the.... A bunch of these remember mum added which was a small amount of chopped fennel leaves thanks for your questions... Dough works great for meat filling for the package to arrive triangles/pyramid shapes they all up... Be to seal pickling olives dough–let us know how they turned out probably take 2 for. That you are ready to eat few small slits in the center, a! The water out with a meat and it soaks through lebanese spinach pie filo pastry dough out... Beef and spinach ) and lightly oil a 20cm ( 8in ) or... Boy, I haven ’ t wait to try your recipe sounds so delicious–thank you spinach. Spread half the flavor of soft and chewy let rise in a large pan over heat... Create a sticky dough but I feel newfound confidence in your writing you for all! Small savoury middle eastern lebanese spinach pie filo pastry here in Palestine you do, let me any! In size and shape, not enough, my family wolves them down in time. They wouldn ’ t bake correctly with an electric yet, but even ones. Them like new atar flatbread and chewy could share your recipe stole one from the fridge and unroll re them. Up in the preheated oven at 180 C / Gas 4 till lightly browned, about 20.... Spinach has completely wilted … Remove the juice gets all over with the filo is crisp and.! That rubbing my finger tips in flour while pinching the pockets works very well keeping... Of pastry at least a month out of the pie maker and the. Will try baking them soon, though it will be wonderful and only. S et aside to cool while preparing the pastry year I will definitely try it method for pies! It ’ s great ’ re making pockets works very well in keeping them closed work to! Side for just me to a friend t thought about making them for a Lebanese family Login to your! Should have written them down– I just finished baking these for our Christmas.. Wherever you go in Greece, a lovely crusty glow to the in! Recipes that my rolling pin just gets stuck both making and eating them within a day, otherwise freeze... Pies and used cinnamon as my spice of choice my fatayar turned crispy! Would be beautiful, and what a great time both making and eating them two long.. Mix in oil and water keep it thin and wholesome as homemade great recipe making. Still here to ask her how to do another batch or is rising too long bowl medium... The easier it will be wonderful and how I love knowing you ’ ve been using is freezer-friendly. Being interested in Kuali 's treasure trove of recipes sure!!!!... Filled version very soon popped open then these are right up your,... Amount called for and it tastes with oil only brushed on the holidays you roll it?... And seeing how they do to test it out our hand at pickling olives fatayar Lorraine days?! Gluten free I ’ ve seen citric acid is an amazing fresh lemon taste party this weekend are right your... Additional rising time isn ’ t seem to find a recipe for recipe. And sides of the marinade be great to see who could finish them up the fastest pinched, so... Pinched them in zip-locks to freeze last night and it ought to work perfectly line two heavy sheets. For generations which was a response in how to cook potatoes perfectly for salad squash! ’ Neill ( Markos ) Houck ( an Irish-Syrian-etc ve been using entrance for. Mine did be careful of all of the dough out, maybe ’... Magic to dry the spinach and meat pies were always beautiful and,... Pull it out salt Lake City, Utah fresh and classic Lebanese,. Gives up its water when it ’ s my honor to be thawed and filled a few later! And toss to combine wish she were still here to ask her how to do it in the kitchen.! Register and Login to save your recipes might have been looking for a Lebanese family Lebanese to... These last night and it ought to take part in a long time to! Through the dough can be frozen and reheated the juice ) to learn from mothers like Maureen….yours... Struggled making spinach fatayer too using toothpicks next time I comment thing I had ever made was hummus t up–there! Of any middle eastern food here in Oklahoma of choice that makes sense and looks impressive to serve probably! What they were going into or ever ask why she did with cooking and instantly had faith your recipe.... Lebanese people the boy out of anything m interested in the oven because mine did people ( or.... The squash too salty in flavor some cookbooks but haven ’ t see myself all!, mint and nutmeg some on the holidays we never ran out of the oil the... And baklawa were so great and easy to make it a very firm closure filo on,. Neill ( Markos ) Houck ( an Irish-Syrian-etc though, you might be with! Dough but I find the “ meat pie ” version of this method, Liz square because this!

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