Sfeeha - Meat Pies
From lohashim 16 years ago
- 25 minutes to make
- Serves 22
family recipe from Syria called sfeeha, a dish featuring grounbeef with spices and other ingredients that are stuffed into pizza dough and baked in the oven.
Ingredients
- Dough shopping list
- 20 mL (4 tsp) yeast shopping list
- 5 mL (1 tsp) sugar shopping list
- 300 mL (1 1/4 cup) lukewarm water shopping list
- 175 mL (2/3 cup) butter or margarine shopping list
- 875 mL (3 1/2 cups) allpurpose flour shopping list
- 7 mL (1 1/2 tsp) salt shopping list
- Topping shopping list
- 45 mL (3 tbsp) vegetable oil shopping list
- 2 medium onions, finely diced shopping list
- 1 kg (2 pounds) diced lamb or beef (the size of raisins) or half diced and half ground shopping list
- 75 mL (1/4 cup) pine nuts shopping list
- 10 mL (2 tsp) salt shopping list
- 2 mL (1/2 tsp) black pepper shopping list
- 5 mL (1 tsp) allspice shopping list
- 2 mL (1/2 tsp) red hot pepper flakes shopping list
- 2 mL (1/2 tsp) citric acid (to give a much desired tangy flavour) shopping list
- dash cinnamon shopping list
- 250 mL (1 cup) natural yogurt shopping list
- melted butter or margarine shopping list
How to make it
- To make the dough start by adding yeast and sugar to water and let stand for 10 minutes.
- Meanwhile cut butter into the flour until it becomes the size of lentils.
- Add salt to the yeast mixture, dissolve and add to flour.
- Mix until dough holds together. Knead a bit. Form dough into a ball and place in a greased bowl, turning so all sides are greased.
- Cover and let rise for about 1 1/2 hours or until double in bulk.
- To prepare topping:
- pour oil into a large frying pan.
- Add onions and fry until wilted.
- Add meat and saute until brown.
- Drain off excess liquids.
- Add pine nuts, salt and spices.
- Leave until completely cooled (half an hour or more).
- Stir in yogurt.
- Brush baking pans with melted butter. Punch down dough and cut into pieces about the size of an egg. Work each piece in the palm of your hand, roll into a smooth ball, place on a flat surface. Cover and let rest for 15 minutes. Place a number of balls on the baking tray and press each ball with the tips of your fingers and flatten to about 3/4 cm (1/3 inch) thick - about the size of the palm of your hand. Spread each round generously with topping.
- Bake in a 180C (300F) oven until bottoms are lightly golden brown - about 25-30 minutes. Broil tops just a touch, being careful not to overdo it.
- Serve piping hot or warmed up, accompanied by a bowl of yogurt to be spooned over the pies if desired.
making the dought
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the mixture
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baking
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The Rating
Reviewed by 3 people-
What a wonderful recipe! I think this sounds lovely. Thank you so much for posting it.
Kindest regards
Susan
sitbynellie
in Glasgow loved it
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" It was excellent "