Bashas' - From our family to yours since 1932
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Bashas' - From our family to yours since 1932
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Fatayer - Lebanese Meat Pies

  • 2 lbs. coarsely ground beef rib steak
  • ½ cup diced yellow onion
  • Juice of 1 lemon
  • 2 tsp. pine nuts
  • 1 tsp. salt
  • ¼ tsp. lemon pepper
  • Pinch of cinnamon (optional)
  • Dough (recipe below)
  1. Preheat oven to 350°.
  2. Make small patties of dough, about the size of an egg.
  3. Roll out on a floured board.
  4. Mix meat and other ingredients in a glass mixing bowl.
  5. Place a small amount of mixed ingredients on each dough patty.
  6. Press dough together to form triangles.
  7. Place on a greased cookie sheet and bake for 20 minutes or until golden brown.

Makes about 20 pies.

Dough for Meat Pies:

  • 4 cups Bisquick
  • 2 cups flour
  • ½ cup shortening
  1. Water to consistency.
  2. Mix all ingredients, using enough water to make dough soft and pliable (and a little sticky).

This dough is great for meat pies, pizza and other dishes.

Warak Inib Mihshee-Rolled Grape Leaves

  • 2 pounds coarsely ground beef rib steaks
  • ¾ c. rice (washed in cold water)
  • 1½ tsp. salt
  • ¼ tsp. pepper
  • 2 c. water (grape leaves only, not used in squash)
  • Juice of 8-9 lemons (grape leaves only, not used in squash)
  • Pinch of allspice
  • Pinch of cinnamon (optional)
  • Beef ribs (enough to cover bottom of pot)
  • Grape leaves (may be purchased in jars)
  1. Remove grape leaves from jar.
  2. Separate leaves and remove stem and thick part of the vein.
  3. Wash and pat dry grape leaves. Set to side.
  4. Mix meat with rice, spices and juice of 2 lemons.
  5. Place bones in bottom of pot, enough to cover bottom.
  6. Place small amount (1-2 T.) of meat and rice in center of widest part of leaf.
  7. Firmly roll meat and rice in grape leaves tucking sides of leaf in as you roll.
  8. Layer rolled grape leaves around and above rib bones.
  9. Pour 2 cups water over grape leaves. Cover and place on medium heat.
  10. After cooking for approximately one hour pour juice of 6 to 7 lemons over grape leaves.
  11. Reduce heat to medium/low and cook for one additional hour.

Koosa Mihshee-Stuffed Squash

  1. Remove center or core from 1 dozen zucchini squash, leaving thin outer shell. To remove center, cut off stem (there is a kitchen utensil for coring squash, but some people use either an apple corer or a grapefruit knife).
  2. Wash in cold salted water and pat dry.
  3. Stuff squash with meat, rice and spice mixture above. Do not use water or lemon juice for squash stuffing.
  4. Place bones in bottom of pot, on top of rack.
  5. Layer stuffed squash on top of rib bones.
  6. Pour one 12 ounce can tomato juice and one 28 ounce can stewed tomatoes over top of stuffed squash.
  7. Cover and place on medium heat for one hour.
  8. Reduce heat to medium/low and cook for an additional hour.