Sfeeha

Small open meat pies with pomegranate molasses.

Ingredients

• 4 cups Flour
• 2 tsp Yeast
• 1½ cups Warm water
• ¼ cup Olive oil
• 500 g Ground lamb
• 2 Onions
• 2 Tomatoes
• 3 tbsp Pomegranate molasses
• 2 tbsp Yogurt
• ¼ cup Pine nuts
• 1 tbsp Seven-spice mix
• 2 tsp Salt

Method

1. Make the dough — Knead flour, yeast, water, oil and salt and prove 1 hour.
2. Drain the filling — Mix the lamb with finely chopped onion and tomato, then drain off the liquid — wet topping makes soggy pies.
3. Season — Add pomegranate molasses, yogurt, seven-spice and salt.
4. Shape — Roll small discs and press a rim around each.
5. Top — Spread a thin layer of raw meat over each and scatter pine nuts.
6. Bake hot — Cook at 240°C for 10 minutes only.
7. Sfeeha is ready — Serve hot with yogurt and lemon.

More Lebanon recipes

• Hummus
• Tabbouleh
• Chicken Shawarma
• Kibbeh
• Fattoush
• Manakish Zaatar