Syrian Sfeeha Meat Pies Recipes

LEBANESE MEAT PIES

Steps:

• Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky.
• Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers.
• Transfer the dough to a lightly greased and allow it to proof until doubled, about 90 minutes.
• Remove the dough and divide into 30 pieces and reshape to round balls. Let sit in an oiled tray until doubled, about 30 minutes.
• In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.
• Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the tomatoes and parsley, then season with salt, 7 Spice, sumac and cinnamon.
• Preheat the oven to 425ºF and line a baking sheet with parchment paper.
• Roll out the dough in 4-5 inch circles. Place 2 tablespoons of the mixture inside each circle.
• Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.
• Bake for 15-20 minutes until the tops are golden brown.
• Serve warm on their own or with plain whole milk yogurt as a dip.

LEBANESE MEAT PIES (SFEEHA)

Steps:

• Preheat oven to 450ºF.
• Cut the pizza dough into 8 pieces, form the pieces into balls, cover and let sit.
• Heat a nonstick pan over medium-high heat. Add the meat, onion, and pine nuts and cook until the meat is browned and the onions are transparent.
• Add the rest of the ingredients, stir until completely combined, and remove from heat. Taste and add more tomato paste or seasonings if needed. Set aside.
• To form the pies: Flatten a ball of dough into a disk. Roll out into a circle about 6" wide and 1/8" thick.
• Place some of the filling - about 1/4 cup - into the center of the dough.
• Fold the edges of the dough over the filling into a triangle, pinching the seams to seal them and leaving a small opening in the center. (You can also fold it into a square, or spread the filling out to the edges and leave the pies flat.).
• Place the pies on a lightly-oiled baking sheet and bake for 15-20 minutes, until the dough has started to brown.

MEDITERRANEAN MEAT PIES (SFEEHA)

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.

SYRIAN SFEEHA (MEAT PIES)

Steps:

• Place biscuits on baking sheets. Flatten slightly, and press a well into each. They'll look like little dough bowls. Set aside.
• In a bowl, mix all ingredients *except* lemon juice and tahini. Use the seasonings in the recipe to your taste. Cook this mixture in a frying pan.
• When cooked: Stir in sesame tahini and lemon juice. Use this mixture to fill the dents in the biscuits.
• Bake meat pies according to directions on the biscuit can.