Cream pies, Meat pies, Zaatar pies

Hot from my oven heavy cream pies( ftayir bi 2ashwi), meat pies (la7m b3ajin) and zaatar pies (mnei2ish). For those unfamiliar with heavy cream pies we made them in my home town of Bsous in Mount Lebanon. Recipes below the photo gallery.

Heavy Cream Pie

Boil the heavy cream and add salt to it. It has to boil for a good while until it thickens. The color usually becomes a very pale yellow. Stuff the dough with a couple of teaspoons, seal it and bake.
If the cream is still runny, it would prevent you from sealing around it. Put the cream in the middle to keep the perimeter dry for sealing. It usually thickens a bit more as it cools down.

The Dough

Amount are approximations as I didn’t measure. Here’s what I used:

  1. Dry Yeast packet + 1tsp sugar in a cup of warm water
  2. Wheat flour (about 3 cups)
  3. Wheat flour (about 3 cups)
  4. White flour (about 3 cups)
  5. Olive oil ( about 1/2 cup)
  6. Milk ( about a cup)
  7. Salt (a sprinkle )
  8. Water as needed

Kneed all ingredients. Let it rest for 30 min then use. flatten and cut with a circular template.

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