Posts Tagged ‘fatayar’
Koosa Fatayar (a.k.a.: savory zucchini pies)
Koosa Fatayar are one of many Lebanese fatayar recipes, little triangular pies with savory fillings. Practice makes perfect in getting the dough pinched very hard along the seams to keep the pies from opening up. Find recipes for spinach fatayar here and meat fatayar here. When one makes a study of literature, as I did…
Read MoreLebanese Meat Pies (fatayar). The raw and the cooked.
As I have discovered in the short time I’ve been married, even among the Lebanese there are differences in the ways families make their Lebanese recipes. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Take the meat fatayar (pronounced fuh-TIE-yuh). The proper preparation of…
Read MoreMy Sweetless, Meatless March
Easter is late this year. Which means Lent starts late (today). Which means that I have been left far too long out there on my own without this annual tap on the shoulder to stop it already with the constant indulgences. Hey, there were the holidays to celebrate, then an engagement to celebrate (another glass…
Read MoreA (simple) New Year’s Menu, and a resolution
Is it just me, or is anyone else kind of worn out right about now? No really good reason for my frayed edges, since the power outage here in Michigan that has kept a lot of families in the cold didn’t, gratefully, hit home. All is well, everyone is well (when they’re not always, you…
Read MoreYour favorite recipes of 2012, and a new way to find them
It is striking to me to see how, in the year and a half since Rose Water & Orange Blossoms came on the scene, there are certain posts that pull new visitors from around the world again and again to get the goods. The most popular post since the day it was published is for…
Read MoreA Fall Football Menu: Tailgating, Abood-style
When you grow up in a college town like I did, you end up spending all of your fall Saturdays in the stadium watching football games. That was fun…but let’s face it, the tailgate party before the game has always been the bigger attraction for me. I loved going to Spartan stadium with the whole…
Read MoreA June Menu: Lebanese Lunch Alfresco
There are few things we Aboods enjoy more than sitting around talking about what to cook and what to eat next. I suspect the same is true for at least some of you…. We get after it whether there’s a party to plan, a weekend dinner, or just lunch outside. Ideas fly and it’s a…
Read MoreLebanese Spinach Pies, or fatayar, or whatever
These little Lebanese spinach pies–or fatayar–are a beloved Lebanese treat. The dough can be tricky to keep closed during baking, but even the ones that open are, of course, delicious. I use a fantastic sticky dough recipe, rolled out and cut in circles. Fill Lebanese fatayar with spinach, meat, squash, or your own invention. You’d…
Read MoreTechnique: How to roll dough for fatayar, spinach pies
Like talami dough, the dough for fatayar is different than standard bread dough. This dough is not nearly as wet as talami dough, but it is a sticky dough that takes just one rise (typically bread-baking is a two-rise process). The sticky factor is key in encouraging the little bundles, which are pinched closed, to…
Read MoreIngredient: Spinach
Lebanese cuisine makes it easy to eat your spinach (or your Swiss Chard, as the case may be). My fresh bag full of curly, gorgeous spinach came from Pond Hill Farm, where they grow their greens in a bright white greenhouse on their property all year long. My visit to the farm on Sunday was…
Read More