These traditional Middle Eastern sfeeha are a hearty and comforting meal featuring a rich filling of ground lamb, fresh tomatoes, green peppers, and parsley, spiced with allspice and cayenne. The filling is nestled on thin, soft rounds of homemade yeast dough, baked until the pastry is lightly browned and the flavors meld together. Perfect for a satisfying weekend dinner or a festive gathering, these pies offer a beautiful balance of savory meat, bright acidity from lemon juice, and aromatic spices. They are best served hot, perhaps accompanied by a cool side of yogurt or a simple green salad.
Sfeeha (Baked Lamb Pies
Description
These traditional Middle Eastern sfeeha are a hearty and comforting meal featuring a rich filling of ground lamb, fresh tomatoes, green peppers, and parsley, spiced with allspice and cayenne. The filling is nestled on thin, soft rounds of homemade yeast dough, baked until the pastry is lightly browned and the flavors meld together. Perfect for a satisfying weekend dinner or a festive gathering, these pies offer a beautiful balance of savory meat, bright acidity from lemon juice, and aromatic spices. They are best served hot, perhaps accompanied by a cool side of yogurt or a simple green salad.Ingredients
Directions
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In a small bowl, combine 1/4 cup of the lukewarm water with the yeast and sugar. Let stand for 5 minutes until foamy.
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In a large mixing bowl, combine the flour and 2 teaspoons of salt. Make a well in the center.
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Pour the yeast mixture, 1/4 cup olive oil, and 2 cups of the remaining lukewarm water into the well.
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Stir to combine, adding up to 1/2 cup more water if necessary to form a cohesive dough.
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Knead the dough on a lightly floured surface for 20 minutes until smooth and elastic.
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Place dough in an oiled bowl, cover with a towel, and let rise in a warm place for 45-60 minutes until doubled.
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Punch down the dough and divide into 16 equal pieces. Roll into balls, cover, and rest for 30 minutes.
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Meanwhile, sprinkle chopped onions with 1 tablespoon salt in a bowl. Let sit for 30 minutes, then squeeze out excess liquid.
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Heat 1 tablespoon olive oil in a skillet and toast pine nuts until lightly browned. Set aside.
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In a large bowl, combine the drained onions, toasted pine nuts, ground lamb, tomatoes, green pepper, parsley, lemon juice, vinegar, tomato paste, cayenne, allspice, 2 teaspoons salt, and black pepper.
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Mix the filling vigorously with your hands or a spoon until well combined and fluffy.
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Preheat the oven to 500&# 194;°F (260ðC).
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Coat three large baking sheets with the remaining 3 tablespoons of olive oil.
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On a floured surface, roll each dough ball into a 4-inch round, about 1/8 inch thick.
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Spoon about 1/2 cup of filling onto the center of each round, spreading to within 1/2 inch of the edge for open-face pies.
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Alternatively, for closed pies, gather the edges from three points to form a triangle and pinch securely at the top.
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Transfer pies to the prepared baking sheets using a spatula.
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Bake in the lower third of the oven for 30 minutes, or until the pastry is lightly browned.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For open-face sfeeha, the edges of the dough remain uncovered, creating a crispy crust rim. For closed pies, ensure the edges are pinched tightly to prevent filling from leaking during baking.
The dough can be prepared ahead of time. After the first rise, punch down, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature before dividing and shaping.
Sfeeha can be served hot from the oven or at room temperature. They pair well with a side of plain yogurt or a fresh cucumber and tomato salad.
If you prefer a milder flavor, reduce the amount of cayenne pepper. For extra richness, you can add a small amount of butter to the dough while kneading.
