Ok then 🤷‍♀️

My pleasure, glad it turned out well for you!

I already have a kafta in pita recipe on my blog and channel. Only difference is instead of cooking it in the oven, grill it for a bit until crispy. I'll keep the chicken version in mind for a future recipe.

I recommend sweetex if you can get it.

Yes you can, just like you do with store bought butter

You separate the milk curds from the whey (liquid). Cool and refrigerate it for a bit, then you add the curds to your ashta mixture when you’re making it.

It doesn't need any butter. Has plenty of flavor.

You are so welcome!

The recipe is in the video description

​@@FayesFoodbaking powder too much

@@junusaji8443 no it’s not. Just made this recipe a few days ago. Came out perfect. You have to let the dough batter rest for at least 15 minutes though.

3 teaspoons baking powder or 3 tablespoons ??

@@tufajameela3626 3 tablespoons baking powder - but the caveat is we use the normal sized spoons you eat with to measure it out

The recipe is and ingredients are here: www.fayesfood.com/homemade-lebanese-spinach-pies/

Haha that's always me too 😆

of course!

@@FayesFood just joined you Gate, I'm sorry l thought that l had❤️🌹

Hi Reema, thanks for letting me know. We’re working on the issue to get it fixed asap. In the meantime, here’s the written recipe and instructions: DOUGH · 6 cups all-purpose flour or 2 lb 7 oz, sifted · 2 cups leban (Middle Eastern yogurt), room temp · 1 cup olive oil · 1 teaspoon salt · 1 cup of warm water · 3 teaspoons instant dried yeast · ½ cup warm water (105°F) · pinch of granulated sugar FILLING · 4 large red onions, chopped small dice · 2 bags of spinach (each bag is 2 lbs 4.4 oz), washed, dried and chopped · ¼ cup sumac · ¼ cup lemon juice, freshly squeezed · 1 cup olive oil · salt, to taste · pomegranate molasses, to taste (optional) Instructions 1. Pour and sift the flour into a very large bowl. 2. Pour out leban into a bowl and stir until smooth. Make sure the leban is room temperature. 3. In a small bowl, combine the warm water and the instant yeast. Add a small pinch of sugar. Stir to combine and until the yeast is dissolved. Set aside for 5-10 minutes. If the yeast mixture bubbles up, proceed. If not, dump it out and use newer yeast. Into the bowl of flour, add in the yeast mixture, leban, and olive oil. Use the cup of warm water to wet your hands while kneading or pour it in directly while mixing. 4. Begin to mix with your hands. Fold and knead for about five minutes or until the dough comes together and is smooth. You can pour a little bit of olive oil over the top and cover the bowl with aluminum foil and then a heavy towel. Set aside in a warm spot and allow it to proof for about 30-40 minutes. 5. In the meantime, you can work on your filling. Start by placing your spinach in a colander and thoroughly washing the spinach. You can also save some time by buying some prewashed spinach. 6. Once the spinach is washed, set aside over a bowl to allow the excess water to drip. Once dry, begin to roughly chiffonade chop the spinach, and set the chopped spinach in a large clean bowl. 7. Once all your spinach is chopped and in a bowl, you can start to grab palm-sized handfuls and begin to wring out the excess liquid from the spinach into the sink or a separate bowl. 8. Make sure to have a new bowl for your wrung-out spinach. 9. If 30-40 minutes have passed at this point, check on the dough and shift your focus on that. If not, continue working on the filling. Now that the spinach is prepped, we need to chop the red onions into a small dice. We also place the onions in a colander so excess liquid can drip out. You can use a paper towel to assist in pushing out any excess liquid. Set aside once the onions are prepped. 10. Our dough has now been proofed and is ready to be shaped. Start by flouring your surface well. Next, begin to pinch off a small section of dough (roughly a handful) and begin to pinch in the dough underneath until a smooth ball of dough forms. It's a similar process to when you're making pizza. Continue this until all the dough is balled up. Cover the dough with foil that is greased with oil and then a towel over that. Make sure there is space in between each dough ball as they will slightly expand during the second proof. We want them to proof a second time for about 20-25 minutes. 11. Now that our dough is on its second proof, we can focus back on the filling. Our ingredients are prepped and now all we have to do is season and mix. Dump the spinach and onions into the largest bowl or bucket you have. This makes a ton of filling. Add the salt, lemon juice, sumac, and olive oil. 12. Mix thoroughly, yet gently until everything is uniform and combined. I can't emphasize this enough, taste the filling! We did taste it a few times before it got to what we liked. You have to taste for salt but also for the other ingredients. It may need more sumac, lemon, or salt depending on your taste. We like it slightly sour so we always add more of a bit of everything. If you do decide to add more of something in, make sure to give it a thorough mix again before re-tasting. 13. Once mixed, pour the filling into a colander over the sink or over a bowl so the excess liquid can drip down. You can do this in sections since there is a lot of filling. I'd leave it for about five minutes for each section. Then pour into a separate clean bowl. Continue this process until all of the spinach mixture has had the excess liquid drained. Set aside the spinach mixture when done. 14. Uncover the dough balls. Take one dough ball and using a rolling pin, begin to roll out the dough into a small square shape. You want it large enough to where you can cut out a few circles from it. You also want to roll it very thinly. 15. Using a 3" round cutter, begin to cut out circles. Cut as many circles out of the square as you can and set them aside. 16. Into the center of the circle, spoon a large tablespoon of filling. Take each side of the circle and bring it to the middle. Begin to pinch to form a closing at the top. It should look like a triangle when finished. Continue to cut out and shape the pies until you have enough to fill a parchment-lined and lightly greased sheet tray. 17. Bake at 375°F for about 40-45 minutes or until slightly golden brown and the dough is cooked. 18. Once they are cooked, move them to a wire rack to cool slightly and continue cutting, shaping, and cooking the rest. This recipe makes a lot of spinach pies so be prepared for that. You can eat these cold, warm, room temp or hot. We enjoy them best slightly warm or at room temp. Enjoy! Notes · *Be sure to use the same mug or cup to measure everything including the flour, leban, olive oil, water, lemon juice, etc. · Traditionally, you may find pomegranate molasses in these, but my family doesn't like it so we leave it out. Feel free to add a bit to the spinach mixture if you'd like · These can be eaten warm, room temp, cold or hot. · Best the day they're made. · You can use an egg wash for more color, but we don't suggest it. · Taste your filling!

@@FayesFood thank you so much!! I will be trying this tonight!!!

@@Rkzz14 no problem! Reach out with any questions and remember to scale down or half the recipe if you need to. This recipe makes a ton of filling and dough. Let me know how it goes 😊

Thank you so much for the recipe! They turned out amazing!!!

@@Rkzz14aw so happy to hear that!! Sahtein 😊

I’m not sure of the brand because at our grocery store it’s in a big bin usually and we just bag it up. But I’d recommend a Lebanese brand like Ziyad for example

Egyptian what? We’re Lebanese and we make it this way

@@FayesFood You know that the origin of vermicelli rice is Egyptian, not Lebanese

@@aymnelzarelzar9016 maybe so but that doesn’t change that this is how my Lebanese mother makes it. But I know many other nations make it the same way which is why I called it middle eastern

Thank you! ❤️

Look them up online, there's plenty to print out. Start with Pinterest and type in baby shower royal icing transfer sheets.

@@FayesFood thanks 🙏

@@luzhereth7021 of course!

cook on high for 30 minutes, then turn down to medium-low and simmer for a couple hours. Test them after an hour to see if the rice and cabbage are cooked properly. Cabbage and rice should be softer but not mushy. If not done in an hour, continue to cook for another.

No I don’t mean teaspoons. I don’t even mean a measuring spoon. I use just a regular big metal spoon we eat with. Fill it with salt and sprinkle it in. Taste the water and add more if needed. The process you described is pretty similar to what we do except no separate kettle, we just start with cold water and bring it to a boil and we use vermicelli. Not too different though.

Using ground chicken is definitely easier if you can find a good butcher or market. Thank you!

since forever :)

@@FayesFood 😒

Have you tried it? Ovens run at different temperatures.

@@FayesFoodyes, I did try it! The inside was fine, but the outside was crispy and hardened to say the least. I wanted them to be soft. If I make these again, I’ll try it at 375f and keep my eye on it.

@@peterdavv yeah I would try 375F or even 350F and keep an eye on it. Some ovens run hot and some don’t unfortunately. When I baked it 400 a couple years ago, it worked for me but I’ll try it again soon to see if that still holds true. Let me know how the adjustments go

No we don’t, but you can by just leaving the meat out

Yes, the cabbage skin takes a while to cook, but you want to taste it at the halfway point to see if the skin has softened enough and the rice is cooked. If so it’s done. Two hours is just a guideline and what it usually takes us but we always check halfway too.

Of course! Happy to help :)

Thanks for the feedback. This is an older recipe and I would like to in the future tweak it.

I actually typically use one big spoon of sea salt, taste it and then add more if needed. Usually needs more. Should taste salty a bit so the rice has flavor.

Just store in a plastic container with a paper towel over the top and then the cover. Should be good for a while in the freezer since there’s nothing perishable.

The acid of the vinegar helps break down the starches of the rice so it can absorb more liquid. They get to be fluffier and more separated pieces this way.

I think you're referring to snobar which is pine nuts in Arabic :)

@@FayesFood Thks Faye. Appreciate your time. Must have asked three other Lebanese folks and no answer. ....USA-jc

You're welcome!

You can use a store-bought cheesecake or homemade cheesecake. Cut that cheesecake into little chunks and then add it to our batter.

Thank you for your kindness

Thank you!

The acid of the vinegar helps break down the starches of the rice so it can absorb more liquid. They get to be fluffier and more separated pieces this way.

Gotta go heavy on the lemon juice 🍋

thank you!