Sfeeha Dough and Filling

Ingredients

• The 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.
• The 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.
• Recipe and preparation method for sfeeha from our friend and cook at the Shou Tabkhin Today website:
• Sana Qaddour
• Click on Sana's name to visit her personal page on our site and see her delicious and distinctive recipes.
• Click the link to make Stuffed and Oven-Roasted Chicken
• For more of Sana's delicious recipes, here is Lamb Leg on the Bone

Method

1. 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
2. After that time, shape the dough into balls, then let them rest for another 40 minutes before starting to work with them.
   Timers: 40 min
3. Meanwhile, prepare the filling by mixing all the ingredients and keep it in the fridge until needed.
4. 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).
5. You can leave the edges open or fold the dough inward, then arrange the sfeeha on trays lightly greased with oil.
6. Bake the sfeeha in a hot oven at a high temperature until the bottoms are browned.
7. Remove from the oven as soon as they are done and brush the edges with vegetable oil while they are still hot.