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Meat Pies (Sfeeha)
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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 Mazolla oil
1 teaspoon of baking powder
1 teaspoon of salt
1 tablespoon of powdered milk (buttermilk is fine)
Olive Mazolla 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
1 teaspoon of salt,
Number of servings
Of which saturated
GOOD SOURCE OF
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.
Replace lamb meat with beef meat that is leaner, contains fewer amounts of calories, fat and saturated fat
Om Medo El-naggar
said on November 10, 2012
said on November 03, 2012
Very good I am going to try thanks to u all تسلم ايدكم حاجات جميلة
said on October 31, 2012
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Chef Shadi Bawab
Cook & Eat Lebanese
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