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Sfeeha bil Lahm
Lebanese Meat Pies
Authentic Lebanese open-faced meat pies, featuring a savory lamb and onion topping on a soft dough base, traditionally garnished with toasted pine nuts and a squeeze of fresh lemon. A beloved street food.
đ§ Ingredienser
- 500 g Pizza dough(Store-bought or homemade. If using frozen, ensure it's fully thawed and at room temperature.)
- 400 g Ground lamb(Preferably 80/20 lean-to-fat ratio for flavor.)
- 2 medium Onions(Finely diced.)
- 2 tbsp Tomato paste(Adds depth of flavor and color.)
- 50 g Pine nuts(Lightly toasted for enhanced flavor and aroma.)
- 1 tbsp Olive oil(For sautéing.)
- 1 tsp Spices(A blend of allspice and cinnamon is traditional. Adjust to taste.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
- 1 Fresh lemon(For serving.)
đšâđł Instruktioner
- 1
Prepare the meat topping: Finely dice the onions. In a medium bowl, combine the ground lamb, diced onions, tomato paste, olive oil, spices (allspice and cinnamon), salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated. The mixture should be moist but not overly wet.
â±ïž 10 minutes - 2
Toast the pine nuts: While preparing the meat, lightly toast the pine nuts in a dry skillet over medium-low heat until fragrant and golden brown. Watch them closely as they can burn quickly. Remove from heat and set aside.
â±ïž 3-5 minutes - 3
Preheat your oven to 220°C (425°F). Line two baking sheets with parchment paper.
â±ïž 5 minutes - 4
Shape the dough: Divide the pizza dough into 20 equal portions. On a lightly floured surface, roll each portion into a circle approximately 10-12 cm (4-5 inches) in diameter and about 0.5 cm (1/4 inch) thick. You can use a rolling pin or stretch by hand.
â±ïž 15 minutes - 5
Assemble the sfeeha: Place the rolled dough circles onto the prepared baking sheets. Spoon about 1-2 tablespoons of the meat mixture onto the center of each dough circle, spreading it evenly to leave a small border around the edge. For the traditional 'boat' shape, you can gently pinch up the edges of the dough slightly.
â±ïž 10 minutes - 6
Bake the sfeeha: Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the meat topping is cooked through and slightly caramelized. The internal temperature of the meat should reach at least 74°C (165°F).
â±ïž 15-20 minutes - 7
Finish and serve: Once baked, remove the sfeeha from the oven. Sprinkle generously with the toasted pine nuts. Serve immediately with fresh lemon wedges for squeezing over the top. The acidity of the lemon cuts through the richness of the lamb beautifully.
â±ïž 2 minutes
đĄ Proffstips
- âFor an open-faced style, simply spread the meat mixture to the edges. For a 'boat' shape, pinch the sides of the dough inwards.
- âToasting pine nuts is crucial for their flavor and texture; don't skip this step.
- âServe hot with fresh lemon wedges. The bright citrus flavor is essential to the dish.
- âIf you prefer a less fatty meat, use ground beef or a mixture of lamb and beef.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Closed Sfeeha: Fold the dough over the filling to create a small pocket or pie.
- Add finely chopped tomatoes or pomegranate molasses to the meat mixture for a different flavor profile.
- Garnish with fresh parsley or mint before serving.