Laila El-Haddad, Maggie Schmitt

Chard and Meat Pies

Fatayer Saliq u Lahma

Preparation info

  • Makes

    20 pies

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

These pastries are a favorite of the Palestinians of Karatiya and neighboring villages off Gaza’s eastern borders. They use an unleavened dough that must be spread very thin by hand on a well-greased surface.

Ingredients

  • 2 quantities Khubz Saj bread dough
  • 1½ pounds (680 grams) green chard, thick stems removed

Method

Preheat your oven to 450°F (230°C).

Finely chop the chard, then sprinkle it with a little salt and set it in a strainer for 10 to 15 minutes. Squeeze the chard by hand, in batches, to get rid of excess moisture, or transfer to a large skillet on low heat and stir until it is ba