Fathayir - Triangle Meat Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 loaf frozen bread dough – 2 lbs. dough = 20 pies (Take it out of the freezer the night before and refrigerate. If you want them for lunch, take the dough out of the refrigerator at 7a.m, and place in a large greased bowl to rise.)
or
2 cans of Pillsbury refrigerated biscuits - easiest
or
buy dough from bakery
or
make your own dough – most time consuming
1 1/2 c. hamburg
1 medium onion, grated
1/3 c. snobur (pine nuts)
1/4 cup hard lubin (Put 1 cup of yogurt in a fine strainer with tsp. salt. Let drain overnight in the refrigerator. Use 1/4 cup in the meat mixture. The rest can used for dipping when the fitayir are baked)
1/4 c. chopped green pepper (optional)
˝ tsp. pepper
˝ tsp. salt
˝ tsp. allspice
juice of one lemon – about 3-4 TB.
1/2 tsp. cinnamon
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Directions: |
Directions: Mix all the ingredients except the dough. Adjust seasonings. When the frozen dough is soft, roll out tangerine—sized balls. Let
rest about 1 hour. Press down with fingers and roll out into rounds on a floured board. If they don’t roll out easily, it means that the dough isn’t rested.
If using biscuits, separate biscuits and roll out on a floured board.
Put about 1 tablespoon of meat mixture in the center of a round and press the tips of the dough together making triangle shapes. Keep the tips of the dough dry. If any of the filling gets on the tips of the dough, they won't stick when you press them together.
Paint tray with a little oil. Place triangles and on tray and paint with tops with a little oil. Bake at 400 degrees on the bottom rack until the bottoms of the pies are brown and then put the on the middle shelf. If using biscuits, this takes about 15-18 minutes. They may take longer to bake with regular bread dough.
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