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
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
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.
@@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.
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.
@@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.
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!
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
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.
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.
@@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
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!
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.
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.
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 :)
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.)
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!
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!
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.
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?
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 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
I just made the cheese and the zaatar ones! Absolutely delicious and sooooo spot on with measurements and quantities. Definitely better than any other ones I’ve tried before! For anyone reading this, I had my oven on 525 degrees Fahrenheit and to cook 10 pastries took about 7 minutes. The more you put on a tray, the longer it takes to cook. Thank you soooo much for this recipe and I can’t wait for my friends to 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.
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 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 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!!!!!!
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.
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!
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!
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!
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.
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. 👍
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!
fatayer day ( or as we call it in jordan and Palestine: معجنات) is the best day ever ! 🧡 you made both the dough and the fillings exactly as how my mother does them 🌟
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!
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 =)
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.
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.
So I made the dough, very lovely to work with, didn't even need to flour the board as it doesn't stick. I did find that it was a bit thick once baked...so I might play with the yeast. I made the spinach filling, found it too sour, might add some crumbled tofu to it and dill, like a spanikapita filling. I also made a lentil and onion with Indian spices filling, shaped them like perogies! Thanks so much for sharing!!! I think this dough would also make a great Italian Pizza filled pastry.
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.
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
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❤️🌹🌹
In Greece we make them bigger and call them pay-nee-rlee (Πεϊνιρλί) . They are common pastries sold in local bakeries for breakfast. (I brought 2 of them in my flight for lunch, alongside with bougatsa (μπουγάτσα) cream for lunch. Yes, I successfully passed the security)
I made these and they were outstanding. I used impossible meat for a vegan version. Thanks for sharing!! Loved the dough, I subtituted the dairy milk with soy milk.
This is what I was looking for. I'm in no mood to 'celebrate' this year but have an office party. I'm going to sneak in these middle-east fatayer so they'll be eating food Palestinians could be eating (if their lives weren't turned upside down by this stupid war). Thanks for sharing all these lovely recipes and the technique.
I would love to try making these someday, but I already have a fatayer place like half a minute away from the house. They have an actual tanoor and it's got all kinds of fatayer and the dough is good too. But, this spinach and dough recipes are pretty interesting so I'll probably try them one day.
Love your videos! :) Also I wouldn't say your knife skills are lacking but I noticed that the knife is rather blunt when you are chopping the tomatoes so I guarantee that when you sharpen it, you'll have a much better experience!
I made it! Sure was difficult to crimp the edges. My kitchen might have had too high humidity and therefore the dough didnt want to stick to itself. I made half a batch. Turned out about 18 each of spinach and meat fatayer. I served it with ful and my family liked it.
I know this recipe is old but when you have dough in a stand mixer you should always keep it on low. That’s why your bowl flew off. Making these for Christmas. Yum!
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!
The dough was on point but our first attempt was not great because it was rising in all the wrong places . On my second attempt (with the same dough batch) I used the broil mode in my oven which worked great ...I guess that might have been what you meant by "highest temperature in your oven" but that's not what we understood 😝
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!!
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!
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
omg. As a native European I have to say that Middle Eastern food ist unmatched in deliciousness.
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
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
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
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!
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.
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.
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.
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 🇱🇧🇨🇱
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!
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!
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
You guys have hit JACKPOT with a name like Middle eats🤯🤯🤯
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.
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?
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 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
I just made the cheese and the zaatar ones! Absolutely delicious and sooooo spot on with measurements and quantities. Definitely better than any other ones I’ve tried before! For anyone reading this, I had my oven on 525 degrees Fahrenheit and to cook 10 pastries took about 7 minutes. The more you put on a tray, the longer it takes to cook. Thank you soooo much for this recipe and I can’t wait for my friends to 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.
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!
Spinach is my absolute favorite, thank you 🙏🏻 for your channel and dedication to Middle Eastern food.
I have always loved middle eastern food...and this channel makes me appreciate it more
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!
That parsley hack is amazing!
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!!!!!!
I am now OBSESSED with the Za'atar fatayer
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.
I love how you not only had the recipe but broke them up so it's easy to follow. Love your channel!
Just made these now. Took me way longer than expected! I will be popping them in the freezer. Amazing, thanks for the great recipe!!
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!
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!
Mumtaz. Shukran. One of my favourites ever 😎😁 I always love the haloum version and the minced lamb one.
I’ve lost count of how many times I made the spinach filling!
I love it!
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!
I remember you as a young boy in London, I knew your family :)
Great video I’m starving now
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.
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.
Going to make our Eid fatayer today following your recipe with a few adjustments. Happy Eid to all who celebrates it!
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. 👍
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!
fatayer day ( or as we call it in jordan and Palestine: معجنات) is the best day ever ! 🧡
you made both the dough and the fillings exactly as how my mother does them 🌟
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!
Cheese and nutmeg go well in the spinach one too.
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 =)
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
That leaf removal trick with the grater was an actual life hack, thank you!
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.
That parsley hack is going to change my life! 😂 So brilliant!
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.
Wow, this is an all day prep isn't it! And I bet the guests take 5 minutes to eat them all!
So I made the dough, very lovely to work with, didn't even need to flour the board as it doesn't stick. I did find that it was a bit thick once baked...so I might play with the yeast. I made the spinach filling, found it too sour, might add some crumbled tofu to it and dill, like a spanikapita filling. I also made a lentil and onion with Indian spices filling, shaped them like perogies! Thanks so much for sharing!!! I think this dough would also make a great Italian Pizza filled pastry.
This looks absolutely delicious!
My 11yo son requested we watch you tonight. He didn't even watch, but kept saying "I just like listening to him!"
Aww that's so sweet, sounds like my niece, she does the same.
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.
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
Many thanks for your wonderful videos! your explanation is perfect and the choice of the food hits my soul (and stomach)
Thank you for this recipe.
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❤️🌹🌹
Dang my mom just said we should make fatayer some time for breakfast and asked if I know a recipe. Life saver :D
ohhhhhhh the cheese mix it has eggs!! now i know thank you for the recipe i will defiantly try it! :)
That parsley hack is incredible!
In Greece we make them bigger and call them pay-nee-rlee (Πεϊνιρλί) . They are common pastries sold in local bakeries for breakfast.
(I brought 2 of them in my flight for lunch, alongside with bougatsa (μπουγάτσα) cream for lunch. Yes, I successfully passed the security)
Well the bigger ones is called manakish in the Arabic countries like Lebanon, Syria ...
Delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
All you need is laban and a simple salata with lemon and oil.
By far these are one of my favorites
I made these and they were outstanding. I used impossible meat for a vegan version. Thanks for sharing!! Loved the dough, I subtituted the dairy milk with soy milk.
Halloumi cheese topping with olives is OP. The only issue is that in Europe it’s kinda difficult to find this cheese, but it’s so worth it.
This is what I was looking for. I'm in no mood to 'celebrate' this year but have an office party. I'm going to sneak in these middle-east fatayer so they'll be eating food Palestinians could be eating (if their lives weren't turned upside down by this stupid war).
Thanks for sharing all these lovely recipes and the technique.
I would love to try making these someday, but I already have a fatayer place like half a minute away from the house. They have an actual tanoor and it's got all kinds of fatayer and the dough is good too. But, this spinach and dough recipes are pretty interesting so I'll probably try them one day.
I love your recipes and channel. Plis update jordanian , palestinian, iranian and sirian recipes!!🤲🏼
Beautiful tutorial. Thank you for giving measurements as mass. Way more consistent.
You mean weight right
@@be7256 he gave measurement in grams.
Thank you Bro. Very soon I'll try to make this snacks. OK. 👍👍👍
Judging by the clip of you slicing the tomato, I don’t think your knife skills are the problem, I think your knife just needs a good sharpen!
I adore your realism! Can't wait to try these out
The parsley grater trick is a paradigm shift!!
Your channel was great already, but that parsley trick with a grater? Chef's kiss
i love the recipes you share! this one looks quite amazing! cant wait to give it a try! :)
Oh my goodness! This klooks like a nice weekend prep session, with wonderful results for future quick meals!
This is something I would definitely make. Thank you.
Love your videos! :) Also I wouldn't say your knife skills are lacking but I noticed that the knife is rather blunt when you are chopping the tomatoes so I guarantee that when you sharpen it, you'll have a much better experience!
I miss having Middle Eastern fatayer thy are the best 😍😍
these look incredible and will absolutely find the time to make these soon!
I'm not sure *why*, but I cried a little watching this. I'm overjoyed at your work.
I made it! Sure was difficult to crimp the edges. My kitchen might have had too high humidity and therefore the dough didnt want to stick to itself.
I made half a batch. Turned out about 18 each of spinach and meat fatayer. I served it with ful and my family liked it.
Once again Obi thanks for the inspiration (good for appetite but bad for waistline), Happy New Year keep up the awesome work.
You guys seem to be doing this after your work days and it is inspiring. Love your work. Keep going.
awesome!!! what a super nice, clear, step by step follow along recipe :)
I know this recipe is old but when you have dough in a stand mixer you should always keep it on low. That’s why your bowl flew off. Making these for Christmas. Yum!
This just showed up on my feed today.
And I'm thrilled!
And hungry, too.
I really love how detail he is
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!
i hope i can nail this for breakfast tmr!
The cheese one sounds so good... 🤤
The dough was on point but our first attempt was not great because it was rising in all the wrong places . On my second attempt (with the same dough batch) I used the broil mode in my oven which worked great ...I guess that might have been what you meant by "highest temperature in your oven" but that's not what we understood 😝
These look delicious Bossman
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!!