FATAYER (LEBANESE MEAT PIES)
This is an old recipe my family brought with them from Lebanon at the turn of the last century.
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
- Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake fatayer in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 29.1 g, Cholesterol 21.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 340.1 mg, Sugar 3.1 g
GANACHE
This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
- Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
- Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
- Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
- To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.
FAT ARCHIES
From the book, Anita Stewarts Canada - The Food/ The Recipes/ The Stories This is a puffy spice cookie " best spread with butter when hot - great with tea when cold". It is credited to Norma MacLeod from Cape Breton.
Provided by Debi9400
Categories Healthy
Time 30m
Yield 12 cookies, 1-12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour, salt, cinnamon, ginger and nutmeg. Set aside.
- Cream the butter with the brown sugar, granulated sugar and egg. Beat in the molasses. Add the flour mixture.
- Combine the boiling water with the baking soda and mix into the cookie batter to make a soft dough.
- Roll out on a floured surface and cut into 3-inch rounds. Place on a well oiled or parchment paper lined baking sheet.
- Bake in a preheated 350°F oven for 15 to 20 minutes or until puffed and brown.
Nutrition Facts : Calories 3561, Fat 101.5, SaturatedFat 60.8, Cholesterol 455.5, Sodium 5682.8, Carbohydrate 623.2, Fiber 11.8, Sugar 301.1, Protein 46.3
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