Mains
ChefSana Kaddour
Sfeeha Dough and Filling
Sfeeha is one of the tastiest meat pastries, served with yogurt or a squeeze of lemon. Here is a reliable method for making the best meat sfeeha.
Ingredients
Start here, then move straight into the method.
- Meat filling
- 1 kilo finely ground lamb with medium fat
- 1 finely chopped onion
- 2 tablespoons chopped parsley
- 2 tablespoons tahini
- 2 tablespoons molasses or tomato paste
- 2 tablespoons pomegranate molasses
- A drizzle of olive oil
- Salt, black pepper, mixed spice, and paprika - to taste
- 1 kilo finely chopped tomatoes (seeded)
- Note: Tahini is essential in this recipe so the filling does not split and dry out when exposed to heat.
- Dough
- 1 kilo flour
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 cups water, or less depending on the flour
- 2 tablespoons oil - optional
- Note: This dough is also used for pies, sambousek, sfeeha, pizza, and manakish.
- Click the link to make Stuffed and Oven-Roasted Chicken
Method
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- Mix the dry ingredients for the dough, then gradually add the water and knead until you get a smooth dough. Let it rest for 40 minutes.Timers: 40 min
- After that time, shape the dough into balls, then let them rest for another 40 minutes before starting to work with them.
- Meanwhile, prepare the filling by mixing all the ingredients and keep it in the fridge until needed.
- Roll out the dough balls, cut them into circles, distribute the sfeeha filling, and press it down so it is evenly spread over the dough surface (drain off any excess liquid from the filling before using).
- You can leave the edges open or fold the dough inward, then arrange the sfeeha on trays lightly greased with oil.
- Bake the sfeeha in a hot oven at a high temperature until the bottoms are browned.
- Remove from the oven as soon as they are done and brush the edges with vegetable oil while they are still hot.
Recipe tags
MainsInternationalDairy freeNut freeEgg free
Notes and serving ideas
- Stuffed and Oven-Roasted Chicken
- Lamb Leg on the Bone
