Lebanese Meat Pies

This recipe was given by Lauren!

Free from all major allergens except wheat/ gluten.

"Growing up, my Lebanese family has made these meat pies (Sfiha) more times than I can count. I have so many memories cooking with my family and I hope you can make some too! I always like to dip my meat pies in hummus or olive oil. Enjoy!"

Ingredients:

• 2 ½ cups flour

• 1.5 tsp salt

• 1 tablespoon sugar

• 1 cup warm water

• 1 pack yeast

• 1/4 cup canola oil

• 1 pack ground chicken/ turkey

• Sweet onion

• Chicken broth

• Optional: garlic, paprika, salt, parsley

Directions:

To make the bread dough:

• Mix 2.5 cups flour, 1.5 tsp salt, and 1 tablespoon sugar.

• In a separate bowl, add 1 cup warm water and mix in 1 pack of yeast. Add 1/4 cup canola oil.

• Combine all and add flour or extra water as needed (if it’s too sticky).

• Let dough rise according to yeast directions.

To make the meat:

• Use ground chicken or ground turkey, sweet onion, and chicken broth.

• Cook the onion and meat until done in a pan. You can add some garlic, paprika, salt, and parsley. Add just enough chicken broth so that the meat does not dry out.

To make the meat pie:

• Roll the dough flat and cut it into large squares (you can use the bottom of tupperware or a cup).

• Fill each square with the meat. Spray each with a small amount of olive oil.

• Pull the sides together and pinch until it makes a semi-circle.

• Lay the meat pies on a parchment paper-lined sheet.

• Bake at 350° for about 15 minutes or until the dough is completely cooked.

Lauren's Bio:

Hi! My name is Lauren and I am 16 years old. I started this FARE Teen Advisory Board project 2 years ago, and am so happy with the success it has had! I am allergic to dairy, egg, and kiwi. I have lived with food allergies my whole life, and I have experienced first-hand the struggles of not feeling normal or feeling excluded because of food allergies. My hope is that our project helps just a little bit to give the food allergic community a sense of belonging.

Gluten-Free Gougères

This recipe was given by Fahran B!

Allergy Information: Free from wheat/ gluten.

My dad has been making this recipe for years, and our family has adapted it to be gluten-free for me! Gougères are delicious, french, ball-shaped pastries made of dough mixed with cheese. We used gruyère cheese, but you could substitute it for another hard cheese, like parmesan. For the flour, my family likes to use the general-purpose gluten-free flour made by Bob’s Red Mill or King Arthur Flour, but other brands should work fine.

Tools:

1. Oven

2. Saucepan

3. Stovetop

4. Parchment Paper

5. Rimmed Baking Sheet

Ingredients:

1. ½ cup water

2. ½ cup milk (preferably 2% or whole)

3. 1 stick butter

4. 1 cup general purpose gluten-free flour

5. ½ teaspoon salt

6. 4 eggs

7. ½ cup grated gruyere or other hard cheese

8. Black pepper

Instructions

1. Preheat your oven to 425 degrees Fahrenheit. In a saucepan, combine the milk, butter, water, and salt and heat on a stovetop over medium heat until the butter melts and the mixture just starts to bubble.

2. Lower the heat to very low, add the flour to the saucepan, and stir around until the dough comes into a ball. Continue to mix until the dough dries a little bit, then turn off the heat and let the dough cool for 5 minutes.

3. Add the eggs into the saucepan one at a time, mixing vigorously after each until completely incorporated to ensure that they don’t cook from residual heat. At this point, the dough should be rather stiff.

4. Add a generous amount of black pepper to the dough and stir to combine. Then, add the cheese into the dough and mix again until completely incorporated. The dough should be very stiff now.

5. Place parchment paper on a rimmed baking sheet and spoon the dough into balls on the sheet, about 2.5-3 inches in diameter. Bake for about 20 minutes, until golden brown, and enjoy while hot!

Fahran's Bio:

Hi! My name is Fahran Bajaj, and I’m from Massachusetts. I’m allergic to gluten, peanuts, tree nuts (except almonds), green peas, chickpeas, lentils, and sesame. Some fun facts about me are that I play tennis at my school and I taught myself how to juggle.

Potato Leek Soup

This recipe was given by Jacqueline S.

Allergy Information: Free from the top 9 allergens (except coconut) (eggs, dairy/milk, peanuts, tree nuts, soy, wheat, sesame, fish, shellfish) CONTAINS COCONUT

This recipe was developed by my dad and it is a super comforting and hearty soup perfect for the colder seasons. We love to make it for the holidays and it is delicious!

Ingredients:

• ½ White Onion (Optional)

• 4 Trimmed Leek Stems

• 6 Medium Potatoes

• 2 cups Coconut Milk (Make sure to use unflavored coconut milk, like So Delicious.)

• 2 tablespoons Extra Virgin Olive Oil

• 6 cups (1 ½ quarts) Homemade or Store-bought Chicken or Vegetable Stock

• ¼ teaspoon White Pepper

• Kosher Salt

Steps:

1. Dice the onions, chop the leeks (make sure to wash and peel them well beforehand), and peel and dice the potatoes.

2. Saute/sweat the onions and leeks in a pan with olive oil on medium until translucent/wilted (about 5 min) to help release the flavor.

3. Put the onions, leeks, and potatoes in a stockpot with the chicken/vegetable broth.

4. Season with salt and white pepper.

5. Cook/simmer the soup for 3-4 hours on medium (Do not boil it!) until the potatoes are tender and crumble easily.

6. Take the soup off the heat and use an immersion blender or a normal blender (be very careful of hot splashing soup!) to puree the soup until smooth.

7. Refrigerate overnight to let the flavor develop.

8. Reheat the soup to a simmer and add the coconut milk until it reaches a creamy soup consistency.

9. Add more salt (it varies depending on the salt content of your broth) and white pepper to taste.

10. Garnish with chopped green onions. Serve warm and enjoy!

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 16 years old and a junior in high school from California. I have lived with food allergies to eggs, milk, tree nuts, and peanuts my entire life. I love to cook, bake, and test new recipes. Some of my other passions include traveling, dance, singing, and theatre. In my free time, I like to listen to music, play with my dog, read, and write. This is my second year being on FARE’s Teen Advisory Group, and I’m really excited to be the leader of the Chef Committee for the Cooking with Food Allergies project this year.