ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Sfiha
Lebanese Meat Pies
Authentic Lebanese open-faced meat pies, a specialty from Baalbek. These savory pies feature a spiced lamb filling with a distinctive tang from pomegranate molasses, baked on a simple bread dough base.
ð§ ææ
- 500 g Bread dough(Homemade or good quality store-bought. Should be a basic white bread dough recipe.)
- 400 g Ground lamb(Preferably 80/20 lean-to-fat ratio for flavor and moisture.)
- 1 medium Onion(Finely chopped or grated.)
- 1 medium Tomato(Finely chopped, seeds removed for less moisture, or grated.)
- 50 g Pine nuts(Optional, but traditional. Lightly toasted for enhanced flavor.)
- 2 tbsp Pomegranate molasses(Essential for the signature tangy flavor. Adjust to taste.)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
- 1 tbsp Olive oil(For sautéing pine nuts if using, and for brushing dough.)
ðšâð³ äœãæ¹
- 1
Prepare the bread dough: If making from scratch, follow your favorite recipe. Ensure the dough has risen fully, typically doubling in size, which takes about 1 to 1.5 hours in a warm place. If using store-bought, let it come to room temperature.
â±ïž 1 hour 30 minutes (approx. for rising) - 2
Prepare the filling: In a medium bowl, combine the ground lamb, finely chopped or grated onion, finely chopped or grated tomato, allspice, cinnamon, salt, and black pepper. Add the pomegranate molasses. Mix thoroughly with your hands until all ingredients are well incorporated. The mixture should be moist but not watery.
â±ïž 10 minutes - 3
Toast pine nuts (if using): Heat 1 tbsp olive oil in a small skillet over medium-low heat. Add pine nuts and toast, stirring frequently, until lightly golden and fragrant, about 2-3 minutes. Be careful not to burn them. Remove from skillet and set aside.
â±ïž 5 minutes - 4
Shape the sfiha: Preheat your oven to 220°C (425°F). Line two baking sheets with parchment paper. Divide the risen dough into 24 equal portions. On a lightly floured surface, roll each portion into a rough circle, about 10-12 cm (4-5 inches) in diameter and about 0.5 cm (1/4 inch) thick. Place the dough circles on the prepared baking sheets.
â±ïž 20 minutes - 5
Top the dough: Spoon a generous amount of the lamb mixture onto the center of each dough circle, spreading it evenly to cover most of the surface, leaving a small border. If using, sprinkle the toasted pine nuts over the lamb mixture. You can optionally pinch the edges of the dough slightly to create a rustic, slightly raised border, but sfiha are traditionally open-faced.
â±ïž 10 minutes - 6
Bake the sfiha: Bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and cooked through, and the lamb filling is browned and cooked. The internal temperature of the lamb should reach at least 71°C (160°F).
â±ïž 15-20 minutes - 7
Serve: Remove from oven and let cool slightly on the baking sheets before transferring to a wire rack. Serve warm.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe pomegranate molasses provides a crucial sweet and sour tang; do not omit it. Adjust the amount to your preference.
- âFor a richer flavor, ensure your ground lamb has a good fat content.
- âSfiha are traditionally open-faced, unlike other filled pastries like sambousek.
- âThese are a specialty from the Baalbek region of Lebanon.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a tablespoon of tahini to the lamb mixture for a nutty depth.
- For a closed version, fold the edges of the dough over the filling to create a pocket, similar to a small calzone.