Sfeeha Recipes
MEDITERRANEAN MEAT PIES (SFEEHA)
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!
Provided by LauraG
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
- Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g
SFEEHA
It is a stuffed bread dough recipe that looks great. This one is ground beef. It is inspired by the food doctor at word press.
Provided by Dienia B.
Categories Savory Pies
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- BREAD:.
- Proof yeast with the water and honey.
- Add oil and flour with salt.
- Knead until ball forms.
- Slam dough down on board 10 times.
- Let dough rise until doubled.
- Punch down.
- Cut into egg sized balls.
- Let rest while cooking meat mixture.
- STUFFING:.
- Saute ground beef and onions in olive oil, allspice, cardamom, and cinnamon.
- Add tahini, sour cream, and pomegranate molasses.
- Stir to combine.
- Preheat oven to 450 degrees Fahrenheit.
- TO ASSEMBLE:.
- Grease a baking sheet.
- Roll dough into a small circle.
- Place stuffing in center.
- Wet the outer edge of dough with water.
- Take 2 sides of dough and seal them by pinching between finger and thumb.
- Repeat wth other side; will resemble a star with stuffing showing.
- Put on baking sheet.
- Repeat until done.
- Let rise 10 minutes, covered.
- Brush with powdered milk mixture.
- Bake 10 minutes until underside is cooked golden.
- Place under broiler until tops are golden.
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LEBANESE MEAT PIES RECIPE (SFEEHA) | LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (15)Category AppetizersServings 16Total Time 2 hrs
- FOR THE DOUGH: Put the flour, powdered milk, yeast, salt, and sugar in a large mixing bowl. Give it a good whisk so that all the ingredients are mixed. Create a well in the middle, add oil and eggs to well. Using a wooden spoon, stir as you add the water. When the dough starts to come together, dump it out onto a work surface. Knead the dough for 3-4 minutes. The dough will look wet and sloppy and doesn't really hold its shape. Place it in a bowl and loosely cover it with plastic wrap or a towel. Let the dough rise in a warm spot, like the oven (turned off, of course) for 1 hour. While it's rising, prepare the filling.
- FOR THE SFEEHA FILLING: Heat the ghee in a large skillet on medium heat. Sauté the onions for 3 minutes. They should just start to turn translucent. Add the ground beef or lamb. Brown the meat for 10-12 minutes. Increase the flame to medium-high and add the tomatoes. Continue to cook for 8-9 more minutes or until the tomatoes wilt and most of the liquid dries up. Add the salt, cinnamon, allspice, cayenne, and sumac. Give it a stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 more minute. Turn the stove off and add the lemon juice and chopped parsley. Let the filling cool for 15 - 20 minutes.
- ASSEMBLE: Divide the dough into 16 or 32 pieces depending on how you'd like to serve. Before rolling out each dough ball spread a teaspoon or two of flour on a clean work surface. Roll the dough ball around so that it takes in the flour. The dough is going to feel somewhat oily, don't be tempted to add more flour. Roll out dough into a 5-6 inch circle. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller use 1 tablespoon). Grab 2 ends and bring them over the filling. Pinch dough as you go to create a seal, stop at the center. Bring the last side up and pinch the center and down the two sides. Place on a parchment or silicone-lined baking sheet, 6 per sheet for large, and 12 for app size. (see pictures in post for detailed step-by-step directions).
- BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. Let pies rest for at least 15 minutes while the oven is preheating. Bake for 12-15 minutes or until they start turning lightly golden brown. Mine took exactly 12 minutes. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges.
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- Add in the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edge of the bowl.
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- In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm and if it is too hot it will kill the yeast. Let it cool if necessary.
- Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
- In a large bowl, add the salt and flour, oil and yeast liquid and bring together. If the dough is too dry add a tablespoon at a time of warm water until you have a smooth ball
- Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
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Estimated Reading Time 3 mins
- First, mix together in the desired bowl the yeast, sugar, salt, milk powder, lukewarm water, and 2 cups flour until well combined.
- Then, add the olive oil and the remaining 3 cups of flour to the dough. It may be easier to do so one cup at a time. Use either dough hook or hands to bring this together.
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Estimated Reading Time 3 mins
- Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
- In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
- Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
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- Bring a large bowl to make the dough. Add both the white and whole wheat flours with the salt and baking powder. Mix well then add the olive oil and egg, then knead the dough by hand.
- In a bowl put the yeast and add warm water and sugar, stir to dissolve the yeast and let stand for 5 minutes. This can be done before starting the dough. Then add the yeast to the dough mixture and continue kneading. While kneading add the milk and continue kneading for 15 minutes u the dough holds together and not very soft. Cover with plastic wrap and keep the dough in a warm place for 2 hours so the yeast is active, and the dough is easy to shape.
- In a pot, put the ground meat, onions, garlic, salt, cardamom, cumin, black pepper, summak, tomato and pomegranate molasses. Mix well and preferably mix these ingredients in a food processor.
- Mix the yogurt, lemon juice and tahini in a new bowl and add 2 spoons of water and mix well. Add to the meat mixture and mix well.
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