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Sfeeha | Street Food
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(46 votes)
Sfeeha are like small lahme beajine pies. Great to serve at parties, because of their small size and great fro kids to take to school. It is a typical lebanese recipe mainly from the city of Baalbeck
  • For the dough:
  • 3 cups of flour
  • 2 teaspoons dry instant yeast
  • 2 teaspoons of sugar
  • 1/4 cup of olive oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 tablespoon of powdered milk (buttermilk is fine)
  • Olive oil, as needed for stretching the dough
  • 1 cup of warm water (110F)
  • For the filling:
  • 3/4 pound of ground lamb (or beef )
  • 1 large onion, chopped fine
  • 1 tablespoon butter
  • 1/3 cup pine nuts
  • 3 tablespoons of tahini
  • 3 tablespoons of labneh (or drained yogurt)
  • 1/2 cup (packed)of flat-leaved parsley (leaves only)
  • 2 tablespoons of pomegranate molasses
  • Spices:
  • 1 teaspoon of salt,
  • 1/4 teaspoon of black pepper,
  • 1/2 teaspoon of allspice,1 teaspoon of sumac,
  • 1/4 teaspoon of cinnamon,
  • 1/2 teaspoon of cayenne pepper (can replace with chili flakes, or smoked paprika).
  • 2 tablespoons of tomato paste
  • 1 tablespoon of red pepper paste
  • 1/2 teaspoon of mashed garlic (about 3 cloves)
    Nutrition Facts
    Number of servings: 24
    Amount per serving
    Calories: 162
    Carbohydrates (g): 16
    Protein (g): 6
    Total Fat (g): 9
    Of which saturated (g): 2
    Cholesterol (mg): 12
    • Prepare the dough first:
    • In a small bowl, pour 2 ounces of warm (110F) water and add two teaspoons of dry yeast; add two teaspoons of sugar and mix well to combine; let the yeast bubble up in a warm and enclosed place.
    • Meanwhile, place the flour, baking powder, salt and powdered milk in the food processor bowl.
    • Process to combine well; add 1/4 cup of olive oil and process for one or two minutes until the mixture looks very sandy.
    • At this point, add the proofed yeast mixture along with another 3/4 cup of warm water (add the water gradually); when the dough leaves the sides of the bowl it is ready and you can transfer it to a greased bowl and turn it around to coat it with oil and let it sit in a warm enclosed place to rise for a couple of hours until doubled in size. (I like to place the dough in the oven).
    • Prepare the meat mixture:
    • Chop the onion as fine as possible and sprinkle with the salt, allspice, sumac and a dash of cinnamon.
    • Place the chopped onion on a sieve and let its waters come out.
    • In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste.
    • Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini.
    • Adjust seasoning based on your personal preference.
    • Fry the pine nuts in butter and add to the meat mixture.
    • Cover the meat mixture and set it in the fridge till the dough is ready.
    • Prepare two cookie sheets by lining them with parchment paper.
    • Making the sfeehas:
    • Roll out the dough and punch it to remove all the air pockets; roll into a large circle, about 1/8 inch (more or less) thick.
    • Cut rounds with a cookie cutter and on each round place a generous amount of filling (about 2 tablespoons).
    • Pinch the two opposing ends of the circle and then the two opposing other ends.
    • Take the back of a spoon and press on the filling to enclose it within the pocket.
    • Line up the pies on a baking sheet.
    • Heat the oven to 500F and bake for about 10 minutes until the pies are golden and the meat is cooked.
    • Serve warm or at room temperature with some yogurt salad if desired.
    For a healthier version of this recipe
    Replace lamb meat with beef meat that is leaner, contains fewer amounts of calories, fat and saturated fat
    Good source of
    Folate , Potassium , Protein, B-Vitamins

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    Om Medo El-naggar
    حلوه قوي
    by :Om Medo El-naggar ,مدن القناة ,Egypt
    10 - Nov - 2012

    Soheir Saba
    Very good I am going to try thanks to u all تسلم ايدكم حاجات جميلة
    by :Soheir Saba ,Ny ,United States
    03 - Nov - 2012

    nada mostafa
    by :nada mostafa ,cairo ,Egypt
    31 - Oct - 2012