The DELICIOUS Savoury Pies Every Middle Easterner Loves

Summary

This video introduces how to make delicious and versatile futoya, mini savory pies filled with various fillings such as herby cheese, spinach, meat, and za'atar. The script walks through easy-to-follow steps for preparing the dough and diverse fillings, offering options like feta and mozzarella with herbs, a tangy spinach mix with pomegranate molasses, a flavorful meat topping with lamb, and a zesty za'atar blend. The process involves making the dough from scratch and creating different shapes for each filling. The pies are baked to golden perfection, then stored in the freezer for a quick snack or meal. A perfect recipe for snack lovers looking for convenience and flavor.

Takeaways

• 😀 Futoya are small, savory pies that can be made ahead of time, frozen, and reheated for a quick snack or meal.
• 😀 You can make a variety of fillings for futoya, including herby cheese, spinach, meat, and zaatar.
• 😀 The herby cheese filling combines mozzarella, feta, parsley, mint, and nigella seeds for a rich, flavorful taste.
• 😀 The spinach filling is made with wilted spinach, pomegranate molasses, sumac, lemon, pine nuts, and sautéed onions, offering a tangy and savory flavor.
• 😀 The meat filling features lamb or beef, onions, tomatoes, tomato paste, pomegranate molasses, and spices for a juicy, flavorful topping.
• 😀 The zaatar filling is made with a simple mix of zaatar spice and olive oil, providing a zesty, herby topping.
• 😀 The dough recipe is soft and versatile, requiring milk, sugar, yeast, flour, salt, and vegetable oil to achieve a smooth, elastic texture.
• 😀 The dough can be prepared in a stand mixer or by hand, with a resting time to allow it to rise and double in size.
• 😀 Each filling has its own unique shape when added to the dough, from triangular folds for spinach to square shapes for meat.
• 😀 Futoya can be baked at high heat for 5-6 minutes, resulting in golden bottoms and soft, fluffy dough that seals in the delicious fillings.

Q & A

What are futoya and why are they considered great snack foods?

Futoya are described as mini pizzas filled with various delicious toppings. They are considered great snack foods due to their craveable nature, easy preparation, and the fact that they can be made ahead of time, frozen, and reheated when needed.

How does the script suggest making the cheese filling for futoya?

To make the cheese filling, the script recommends using 250 grams of shredded mozzarella (or alternative cheeses like Akawi or Nabulsi), 200 grams of feta cheese, 20 grams of chopped parsley, 1 tablespoon of nigella seeds, 1 teaspoon of dried mint, and 2 whisked eggs. These ingredients are mixed to create a flavorful cheese filling.

What is the key ingredient in the spinach filling and how is it prepared?

The key ingredient in the spinach filling is 250 grams of washed spinach. The spinach is massaged with salt to wilt it, then allowed to sit for 15-20 minutes to release its moisture. It is then combined with sautéed onions, fried pine nuts, pomegranate molasses, lemon juice, sumac, and seasonings.

What is the purpose of macerating the spinach with salt?

Macerating the spinach with salt helps to wilt the leaves and draw out excess moisture. This process reduces the volume of spinach and prepares it for use in the filling, ensuring that there’s no excess liquid which could affect the dough's sealing.

How is the meat filling for futoya prepared?

The meat filling consists of 250 grams of lamb or beef mince mixed with 125 grams of chopped onions, 175 grams of diced tomatoes, tomato paste, pomegranate molasses, and a variety of spices. The mixture is combined by hand until smooth and used raw on the dough, cooking in the oven.

What ingredients are used in the zaatar filling for futoya?

The zaatar filling is made by combining 2 tablespoons of prepared zaatar spice mix with 2 tablespoons of olive oil, resulting in a thick, oily mixture that is spread on the dough.

How do you prepare the dough for futoya?

The dough is made by mixing warm milk (540 grams) with sugar and dry active yeast, letting it activate for 10-15 minutes. Then, the mixture is combined with flour, salt, and vegetable oil, kneaded until smooth, and left to rest for 30 minutes to double in size.

What are the important steps in shaping the futoya dough?

After the dough has rested and doubled in size, it is divided into 68 small dough balls, each weighing around 25 grams. The dough is then rolled out and shaped according to the specific filling, such as a triangle for spinach or a square for meat.

What is the recommended baking process for futoya?

The futoya should be baked in a preheated oven at its highest temperature for 5-6 minutes, turning the tray halfway through. The goal is to achieve a golden bottom with soft, fluffy dough.

How can futoya be stored and reheated?

Once cooled, futoya can be stacked and placed in the freezer. When ready to eat, they can be reheated for a quick and delicious snack.