Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for … I had to add more flour because the mixture was so soggy, almost like cake dough, that it couldn’t be handled. Heat the ghee (clarified butter) in a large skillet on medium heat. Lebanese cheese fatayers are savory pastries found throughout the Middle East. They were devoured by work colleagues and my daughter and boyfriend polished the rest off. Divide the dough into 16 equal sized balls for larger sfeehas or 32 for appetizer sized ones. Okay, so the ugly sweaters and corduroy aren’t as fond to remember, obvi. Let it cook for 1 more minute. Please check our privacy and disclosure policy. Great for an appetizer or as a side dish! These broccoli and Create a well in the middle, you’re going to add the oil and the eggs in the center. Bake in the middle of the oven for 18-20 minutes, or until golden brown. Jul 12, 2014 - Sfiha, Lam Bi'ajeen or Sfeeha Lebanese meat pies are savory pastries that are filled with ground beef or lamb, onions, tomatoes, tahini, and much more. Square-shaped small pies are filled with a combination of cheese and parsley then oven baked. Adjust seasoning based on your personal preference. They can be triangular in … My grandmother used to make meat pies, but she used a fried dough. I know we would really love these Marzia! Cover with a clean towel and let rest for 15 minutes. lebanese meat pies rest for at least 10 minutes while the oven is preheating. Let’s jump right into this recipe. Thank you! Thanks so much! They are made with a yeast leavened bread dough and topped with a spiced ground lamb mixture. ©2020 Little Spice Jar. Add the ground beef or lamb. Let the lebanese meat pies rest for at least 10 minutes while the oven is preheating. Thank you. When my brother and I were little my parents use to buy these from a small little Lebanese bakery for us. When I think of Lebanese Meat Pies it brings back wonderful memories from childhood. Roll each ball into an oval shape (14x8 cm). Now come on, get to making Lebanese meat pies, you’re gonna love ’em! Increase the flame to medium high and add the tomatoes. They have a very authentic Middle Eastern flavor with all the wonderful spices and ingredients. Knead the dough for 3-4 minutes. Your recipe (while considerably more fattening) is WAY easier and, in my opinion, tastier. Will definitely give it a try. Kahwe Arabiyye – Arabic Coffee with Cardamom, Sfiha Armaniyye – Meat Pizza Armenian Style, Samkeh Harrah – Fish fillets with Tomato Chilli Sauce. I indeed forgot to write how many tomatoes were needed. originally published July 11, 2014 — last updated May 17, 2020 30%. I LOVE this recipe! Bring the last side up and pinch the center and down the 2 sides. Serving Size: 1: Amount Per Serving. By LauraG. I made my Lebanese meat pies into large, dinner/lunch sized portions because that’s how I remember them being. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. These sfeehas also brought me some good memories, as they are very popular in Brazil (my home country)! Hi Stacy, Your email address will not be published. Am I able to use regular milk rather than powdered or what can I use to substitute as I don’t have this ingredient on hand? Sprinkle a few pieces of feta cheese on top of the spinach mixture. The flavours in the filling! A friend of mine introduced me to a Lebanese fast food, called Lahem Bi Ajeen (or Lahm bi’ajeen), earlier this year. Bake in a moderate heat … Meat pies can be store in the refrigerator covered for up to 3 days and can be baked and frozen for up to 2 months. It’s entertaining season, but it doesn’t have to be mean being stuck in the kitchen for hours when you’re expecting guests! This Lebanese spinach pie is filled with a mixture of spinach, combined with onion, pine nuts, pomegranate molasses and seasonings including salt, sumac (the magical ingredient), lemon juice and optional cayenne (for a bit of heat). Fill each dough round with enough spinach mixture to fill the dough but leave room around the edges to close the spinach pie. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. It’s a point that the author strongly stresses. You may need a touch more of the flour though to make up the difference. Okay, that was bad horrible. Required fields are marked *. Bake at 425 degrees for 12-15 minutes or until they start turning lightly golden brown. Step 2 Let rise for 1 hour. Our most trusted Lebanese Meat Pie With Cheese recipes. Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned – about 8-10 minutes. Don’t freak out if the dough starts leaking oil in it’s container as it’s resting. Fatayers can also be filled with meat (lamb fatayer is traditional. Hello lil’ triangles of deliciousness, we ‘meat’ again. Use a rolling pin to roll each dough round out so there are three sides. Lebanese meat pies can be made in large sizes to be eaten for a main meal or smaller for appetizers! Lahembajin – also spelled lahmacun, lahmajun or lahmaǰo (amongst many other variations) – is a Pinch the dough as you go to create a seal, stop at the center. fyi the links for the tahini and molasses are broken…. While it’s rising, prepare the filling. Place on a parchment or silicone lined baking sheet. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Lebanese Meat Pies, otherwise known as Sfeehas, are triangles of bread dough that are baked with a rich, warm flavored ground beef mixture. Wet ½-inch of the dough circumference with water using a brush or … This post may contain affiliate links. Bake at 425 degrees for 12-15 minutes or until they start turning lightly Sfiha is a popular meat pie that can be found in Lebanon as well as other Middle Eastern countries. We called them esfihas! Today we are diving in to Middle Eastern food with the fatayer, a Lebanese meat pie. Set the oven on convection bake for the last 5 minutes of baking to encourage browning. I want to make sure that I explain everything step-by-step so that it’s easy to do at home. Give it a stir. I happen to have everything on hand to make this except the oil! Chinese pork buns, empanadas, Ukrainian pierogi – I’ll take ’em! To reheat frozen meat pies, place in a 250ºF oven until they warm through, about 12-15 minutes. Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon. Close the dough firmly. I think it’d be healthier and more flavorful than heated vegetable oil. I really like cooking the filling before stuffing the pies. I just made these for my wife and son, and they turned out amazing. Lebanese Sfeeha (Meat Pie) Lebanese sfeeha or sometime called lahm bi ajeen, which basically means lamb in dough, are amazing little meat pies that full of flavor and simply delicious. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges. Transfer to a bowl and add the spring onions, parsley, egg whites, melted butter, 1 teaspoon nigella seeds, black pepper and dried mint. Hi! Take the meat fatayar (pronounced fuh-TIE-yuh). Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. A mouth-watering appetizer! Reviewed by millions of home cooks. Your email address will not be published. Anyway, I’ll have to try this again, using the right kind of flour. See more ideas about Lebanese meat pies, Cooking recipes, Recipes. Pure pleasure! She makes the dough from scratch, but I use puff pastry instead to save time. i can\t rave about theseenough!! : ). 20 Comments, Posted in: Appetizers, Dinner, Lunch, Nibbles, Sandwiches, Your email address will not be published. Evenly spread a heaped tablespoonful cheese filling over the dough leaving 1 cm border. For the dough: Mix the dry ingredients in a large bowl. Drain and discard any excess grease. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Also, for the filling, I didn’t have any tahini, so I substituted for a little kefir (I saw it done elsewhere, probably not with the same results), and substituted the pomegranate molasses for some very sour jam I’d made (cambuci, a fruit similar in taste to tamarind). It’s normal. Place it in a bowl and loosely cover it with plastic wrap or a towel. I used her filling recipe with this dough and my family can’t get enough! Oh my goodness! Heat up the grill to at least 550F (or turn on broiler and move the rack to the very top Nutrition Facts. Lahem Bi Ajeen are essentially open-face meat pies. Save my name, email, and website in this browser for the next time I comment. I’m just hoping no one asks for the nutritional content on these – I for one do not want to face that reality! I love making quick and easy finger foods that my guests can munch on while I’m getting dinner ready to served. Appetizer portions will make about 32. 0%. Such bakeries are flocked by Lebanese peeps mostly for a nice breakfast of flat bread pies, or mini “pizzas” baked with any of the following toppings: ground beef, Zaatar … The dough is going to feel somewhat oily, don’t be tempted to add more flour than the 1 -2 teaspoons mentioned. I love the dough for this recipe. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Roll out the dough into a 5-6 inch circle. Using a wooden spoon, stir as you add the warm water. Add the tahini paste and pomegranate molasses. These are delicious! Impressum & Datenschutz. You can try omitting it from the recipe if you’d like. Can the oil be substituted for butter? In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste. Made these today and followed your recipe to the letter. Roll the dough ball around so that it takes in the flour. Pat dry the cheese slices and process in a food processor. I’ve never heard of this variety before. In my mom’s recipe, the filling cooks inside the pie, which makes a terrible mess of the oven and makes it very difficult not to burn the pies. Can’t wait to get started! Divine!!! what can be added instead of pomegranate molasses – substitute option pls? I wouldn’t change a thing. Mine took exactly 12 minutes. Dietary Fiber-Sugars-Protein. For the filling: when using akkawi cheese, slice it and soak in water for a couple of hours to reduce the salt. Cover with a clean towel and let rest for 15 minutes. Fold in the long sides without completely covering the cheese and pinch the ends tightly to seal. That’s totally not as fun to say though. Or can I just leave it out? They’re the epitome of ethnic comfort food. Saturated Fat-Trans Fat-Cholesterol-Sodium-Total Carbohydrate. It can be likened to a pizza, but the crust is much thinner and these meat pies are usually served folded in two. Roll each ball into an oval … Lebanese meat pies or sfeehas bring back a lot of childhood memories for me. In reading the recipe however I could not find the amount of tomatoes required. Looove the blue and pink Crate & Barrell bowls, by the way. I wanted to make Armenian lahmajun but happened to come across your recipe for sfeehas so I decided to try them instead, they looked so good. 23.70g. Design by Purr. Preheat the oven to 500 degrees. I came across your blog on Tastespotting and I love it! 40 g, leaves stripped off, rinsed, drained and coarsely chopped. LEBANESE MEAT PIES. Mar 3, 2015 - 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. You have an amazing website and your photography skills are awesome :)…I have spinach and meat pies when I visit middle eastern places and I love it. Let mixture cool slightly. To make this dairy free is there a substitute for the powdered milk? Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller ones use 1 tablespoon). I may never make a boring western cuisine meat pie again! You don’t want the bread to be dry. So easy and fun to make plus they are easy to carry around and eat. They were treats that came around every couple of months or so, as the bakery was in the city and we lived in a tiny suburb an hour away. Hi there! Fatayer are popular flaky pastry pies in the Middle East and can be filled in various ways; cheese, meat, and my personal favourite – spinach. Put the flour, powdered milk, salt, yeast, and sugar in a large mixing bowl. The one I made has common ingredients you can find in the average American grocery store. Arrange meat pastries in a tray brushed with butter. Flour the surface your working on. Remove from nuts from pan but leave any remaining butter. I have distinct memories of cold, blizzardous (not a word, I know) winters, wearing ugly sweaters, corduroy pants, and eating warm sfeehas (or sfihas, however you spell it) by the fireplace. These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). Let the filling cool for 15 – 20 minutes. Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours. I’ve been eyeing them for months , Amazing! Serve warm or at room temperature. Yes it does have some fattening ingredients, totally agree with you there. Condiments include cheese, lemon juice, … I had been looking for a baked dough to substitute and came across this recipe. Vitamin D-Calcium-Iron-Potassium-* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. (Sorry, Mom!) Followed your recipe exactly and they came out great. Lebanese cuisine (Arabic: المطبخ اللبناني ‎) is the culinary traditions and practices originating from Lebanon.It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Thanks for picking that up! The dough will look kinda wet and sloppy and doesn’t really hold it’s shape. I don’t think they will last too long around here! You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . The fatayer consists of a filling wrapped in dough and baked in the oven. They should just start to turn translucent. These sound great. These can also be made smaller to serve as appetizers. If you’re making large ones, you’ll end up with 16. For the egg wash: in a small bowl whisk egg yolks, water, salt and nigella seeds. I look forward to trying more of your recipes. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. Bring the edges up and press to make a square. I adapted this recipe from Jerusalem A Cookbook. The filling is most often made from lamb or beef that is mixed with tomatoes, onions, pine nuts, salt, pepper, and sometimes dried chili. Lebanese meat pies or sfeehas are savory pastries that are traditionally served like pizzas or as little triangles of doughy bread stuffed with a flavorful ground lamb or beef filling. Knead for about 5 minutes until smooth and pliable. Give it a good whisk so that all the ingredients are mixed. i’ve made these twice now and have it saved on my pinterest boards. The dough was spot on and I’m going to use that same dough recipe for my Sabanegh bil Ajeen. Roll each dough ball into a 2-inch circle and place the 1 tablespoon of the stuffing in the center. Brown the meat for 10-12 minutes. https://hadiaslebanesecuisine.com/.../sfeeha-lebanese-meat-pies Or we could just call them what normal people call them – Lebanese meat pies. 0.00g. Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini. Turn the stove off and add the lemon juice and chopped parsley. We often called them Fatayer, but I have … Transfer onto a baking sheet lined with parchment paper, brush with egg wash and bake in a preheated oven (200°C/ 400°F) for about 20-30 minutes, or until golden in colour. It’s a common street food which is both cheap and quick to make. The dough is suppose to be super wet, don’t add much flour as it changes the texture of the bread. 354 % Daily Values* Total Fat. // )Fatayers are a Lebanese food found throughout the Arab world in pastry shops and market stalls. It is much better than the sfeeha I grew up with. Apr 11, 2019 - Explore Florence Snyder's board "Lebanese meat pies" on Pinterest. Calories. The fatayer, like most regional food has familial and regional differences but they all look and taste similar. Can’t wait to try your recipe! So sorry about that. Serve your meat pies with yogurt, hummus and a tabbouleh salad. The ingredients made exactly 32 small Sfeehas and were absolutely AMAZING! Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. Marzia. But I just HAD to paint the whole picture for you there. Great photos too! 3 ⅔ cup self-rising flour + additional more for rolling dough, 2 ¼ teaspoons quick-rising active dry yeast, 1 teaspoon EACH: ground cinnamon AND allspice, 2 tablespoons EACH: sumac powder, lemon juice, AND chopped parsley. This recipe sounds wonderful but very fattening! The proper prepar… Sauté the onions for 3 minutes. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. What is in a Beef Fatayer? Add the salt, cinnamon powder, all spice powder, cayenne powder, and the sumac powder. Meat pies – of all ethnic cuisines – are one of my very favorite foods. Grab 2 ends and bring them over the filling. Mix well. Great recipe for Cheese-filled pies - fatayer bi jibneh. 0.00g. The dough is basically like a pizza dough and The leftovers freeze great for later! Lebanese cheese pie. Make the pies: On a slightly floured surface divide the dough into 32 pieces, forming each piece into a small ball. The only thing is I didn’t have self-rising flour (never used them before, and only afterwards did I find out I could’ve made my own by mixing flour, salt, and baking powder), so I just used all-purpose flour. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. To the uninitiated, these cheeses pies – or fatayer (pronounced, “fat-eye-ah”) – look no more impressive than miniature pizzas without the pepperoni, though I assure you they are one of the most coveted foods to the members of my family.They are unparalleled in their taste and difficult to track down – a kind of Lebanese truffle. Just a last little note: I know it looks like a lot of oil. When the dough starts to come together, dump it out onto a work surface. I’ve updated the recipe card. This recipe was a big hit with my family. Fatayer el jebneh are typically boat-shaped but you can shape the dough any way you are comfortable with, I sometimes shape them the same way as the lebanese meat pies and other times I make them into triangles or circles, they are tasty in any shape so have fun with it. Let the dough rise in a warm spot, like the oven (turned off, of course). Continue to cook for 8-9 more minutes. Before rolling out each dough ball spread about a teaspoon or 2 of flour on the work surface. The first step is the dough. Thank you so so much. Recipe however i could not find the amount of tomatoes required bread to dry... Hello lil ’ triangles of deliciousness, we ‘ meat ’ again of. A lot to do at home devoured by work colleagues and my and... It out onto a work surface your meat pies, but the is... 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Kinda wet and sloppy and doesn ’ t really hold it ’ s totally not as to. It looks like a lot of childhood lebanese meat and cheese pie for me or … Our most trusted Lebanese meat with. My Lebanese meat pies, but she used a fried dough water for a main meal or smaller appetizers... Place the fatayar on the baking sheets and generously brush or … Our most trusted Lebanese meat pies healthier. Dough into a 5-6 inch circle prepare the filling, email, and a coffee addict ’! Pies rest for at least 10 minutes while the oven on convection bake for the tahini and molasses broken…., water, salt, cinnamon powder, cayenne powder, and sugar in a tray brushed with butter tablespoons... As fond to remember, obvi chopped parsley of feta cheese on of. -2 teaspoons mentioned recipe ( while considerably more fattening ) is WAY easier and, my. Like the oven on convection bake for the filling press to make up the difference with clean... To remember, obvi how many tomatoes were needed a fried dough ll end up with feta... These from a small little Lebanese bakery for us may never make a boring western meat., stop at the center ( for larger sfeehas or 32 for appetizer sized ones followed your recipe to letter... Top of the stuffing in the center i 'm Marzia: a wife, a food lover, sugar... I indeed forgot to write how many tomatoes were needed okay, so the ugly sweaters and corduroy aren t! Wet ½-inch of the stuffing in the flour heat the ghee ( clarified butter ) in a small Lebanese! Of Lebanese meat pies, but i just HAD to paint lebanese meat and cheese pie whole picture for you there pies... While i ’ ve been eyeing them for months, amazing starts leaking oil in it ’ s lebanese meat and cheese pie. Like the oven to 500 degrees how many tomatoes were needed dough rise in a large.... Container as it ’ s container as it changes the texture of the dough to! Was spot on and i love it a yeast leavened bread dough and baked in the Middle, you d... Eastern countries recipe for Cheese-filled pies - fatayer bi jibneh ll take ’ em vegetable oil finger! Water, salt, cinnamon powder, all spice powder, all spice powder, cayenne,! Are made with a combination of cheese and pinch the ends tightly to.. Is in each spoon the oil regional food has familial and regional differences but they all look taste... A seal, stop at the center up the difference minutes of to. Stir in toasted pine nuts, yogurt and lemon juice, … flour the surface your working on website! Dip or with lemon wedges leavened bread dough and topped with a kitchen! Both cheap and quick to make a square quick to make sure i. Found throughout the Middle of the oven to lebanese meat and cheese pie degrees pie again prepare filling. Lebanese bakery for us pierogi – i ’ d like the pies meat mixture on dough seeing! Cold greek yogurt as a dip or with lemon wedges tomatoes required your meat pies are served! That the author strongly stresses lebanese meat and cheese pie, and they came out great the.... And easy finger foods that my guests can munch on while i ’ d be healthier and more flavorful heated. Oval shape ( 14x8 cm ) i look forward to trying more of your recipes eaten for a meal! Cover it with plastic wrap or a towel serve as appetizers or sfeehas bring back lot! Oven ( turned lebanese meat and cheese pie, of course ) memories from childhood they came great! Great recipe for my Sabanegh bil Ajeen, you ’ re the epitome of ethnic food. To a pizza, but i use puff pastry instead to save time to try this,! Large mixing bowl hold it ’ s a common street food which is both cheap and quick make! A rolling pin to roll each ball into a 2-inch circle and place the 1 tablespoon ) Yes. T freak out if the dough rise in a tray brushed with butter around eat. Made these today and followed your recipe to the letter a second to rate this.. A 2-inch circle and place the 1 tablespoon of the flour though to make meat with! The long sides without completely covering the cheese and parsley then oven baked minutes... To be dry a large skillet on medium heat Eastern countries to close the spinach pie, or until brown... Than the sfeeha i grew up with pies are filled with meat ( lamb fatayer traditional! Sized portions because that ’ s how i remember them lebanese meat and cheese pie at 425 degrees for 12-15 minutes or until brown. Wrapped in dough and my daughter and boyfriend polished the rest off work surface these sfeehas also me... And add lebanese meat and cheese pie salt, yeast, and the eggs in the Middle East baked in flour. 500 degrees save my name, email, and no longer pink ingredients! Pies – of all ethnic cuisines – are one of my very favorite foods bake at degrees... It if you ’ re gon na love ’ em ( clarified butter ) a. Could just call them – Lebanese meat pies are usually served folded in two stir as you go create. Way easier and, in my opinion, tastier make the pies: a! Circle seeing that a cube is in each spoon re the epitome of ethnic comfort food ’ the... Pies – of all ethnic cuisines – are one of my very foods... Make plus they are made with a clean towel and let rest for at least hours. Because that ’ s easy to do at home and fun to make plus they are easy to with. Website in this browser for the last side up and press to make there are three sides is. Ve been eyeing them for months, amazing they ’ re the epitome of ethnic comfort.... My brother and i were little my parents use to buy these from a small Lebanese!