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Sfeeha
Syrian Meat Pies
Sfeeha are delightful open-faced meat pies, a popular Syrian street food and appetizer. A flavorful mixture of spiced ground meat, onions, and tomatoes is spread generously over a soft, pliable dough and baked until golden. They are often enjoyed dipped in yogurt.
đ§ Ingredienser
- 2.5 cups All-purpose flour
- 1 tbsp Sugar
- 2 tsp Cornstarch
- 0.5 tsp Salt
- 1 cup Warm water
- 0.33 cup Vegetable oil
- 1 lb Ground lamb
- 1 large Onion(minced)
- 2 medium Tomatoes(finely diced)
- 0.5 cup Pomegranate molasses
- 2 tsp Ground coriander
- 1.5 tsp Salt(for filling)
- 1 tsp Allspice
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, combine flour, sugar, cornstarch, and salt. Gradually add warm water while mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic. Add the vegetable oil and knead for another 2-3 minutes until a soft, pliable dough is achieved. Cover and let rest for 15 minutes.
đĄ Proffstips: The dough should be soft and slightly sticky, but manageable. - 2
Prepare the filling: In a separate bowl, combine the ground lamb, minced onion, diced tomatoes, pomegranate molasses, ground coriander, salt, and allspice. Mix thoroughly until all ingredients are well incorporated.
đĄ Proffstips: Ensure the pomegranate molasses is well distributed for even flavor. - 3
Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- 4
Divide the dough into 12 equal portions. On a lightly floured surface, roll out each portion into a thin round or oval shape, about 6-7 inches in diameter.
đĄ Proffstips: Work with one dough portion at a time, keeping the rest covered to prevent drying. - 5
Spread a generous amount of the meat filling onto each dough round, pressing it down slightly to adhere to the dough. Ensure the filling covers most of the surface but leaves a small border.
đĄ Proffstips: Don't overload the dough with filling, as it can make them difficult to handle and bake evenly. - 6
Carefully transfer the sfeeha to the prepared baking sheet. Bake for 13-15 minutes, or until the meat is nicely browned and the juices have soaked into the dough, and the edges of the dough are golden.
đĄ Proffstips: Bake in a hot oven for a short time to achieve a crisp bottom and perfectly cooked meat. - 7
Remove from oven and let cool slightly before serving. Sfeeha are best enjoyed warm, often served with plain yogurt for dipping.
đĄ Proffstips: These can be made ahead and reheated.
đĄ Proffstips
- âFor a traditional look, you can pinch two opposing ends of the oval dough to create a boat shape.
- âIf you don't have pomegranate molasses, a mix of balsamic glaze and a little lemon juice can be a substitute, though the flavor will differ.
- âEnsure the meat mixture is not too wet; drain excess liquid if necessary.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some variations include adding finely chopped parsley or a pinch of sumac to the meat filling.
- For a spicier version, add chili flakes to the filling.
- Some recipes use pre-made dough or even uncooked tortillas as a base.