LEBANESE MEAT PIES (SFEEHA)
Make and share this Lebanese Meat Pies (Sfeeha) recipe from Food.com.
Provided by Abby Falck
Categories Savory Pies
Time 50m
Yield 8 pies
Number Of Ingredients 9
Steps:
- Preheat oven to 450ºF.
- Cut the pizza dough into 8 pieces, form the pieces into balls, cover and let sit.
- Heat a nonstick pan over medium-high heat. Add the meat, onion, and pine nuts and cook until the meat is browned and the onions are transparent.
- Add the rest of the ingredients, stir until completely combined, and remove from heat. Taste and add more tomato paste or seasonings if needed. Set aside.
- To form the pies: Flatten a ball of dough into a disk. Roll out into a circle about 6" wide and 1/8" thick.
- Place some of the filling - about 1/4 cup - into the center of the dough.
- Fold the edges of the dough over the filling into a triangle, pinching the seams to seal them and leaving a small opening in the center. (You can also fold it into a square, or spread the filling out to the edges and leave the pies flat.).
- Place the pies on a lightly-oiled baking sheet and bake for 15-20 minutes, until the dough has started to brown.
Nutrition Facts : Calories 199.3, Fat 16.2, SaturatedFat 6, Cholesterol 41.5, Sodium 356.7, Carbohydrate 3.1, Fiber 0.7, Sugar 1.3, Protein 10.4
LEBANESE MEAT PIES
These Lebanese meat pies (sfeehas) are a delicious Middle Eastern appetizer. Made with a crispy dough and filled with a spiced meat filling.
Provided by Yumna Jawad
Categories Appetizer
Time 2h30m
Number Of Ingredients 15
Steps:
- Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky.
- Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers.
- Transfer the dough to a lightly greased and allow it to proof until doubled, about 90 minutes.
- Remove the dough and divide into 30 pieces and reshape to round balls. Let sit in an oiled tray until doubled, about 30 minutes.
- In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.
- Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the tomatoes and parsley, then season with salt, 7 Spice, sumac and cinnamon.
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Roll out the dough in 4-5 inch circles. Place 2 tablespoons of the mixture inside each circle.
- Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.
- Bake for 15-20 minutes until the tops are golden brown.
- Serve warm on their own or with plain whole milk yogurt as a dip.
Nutrition Facts : Calories 195 kcal, Carbohydrate 22 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 19 mg, Sodium 493 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
LEBANESE MEAT TARTS
Make and share this Lebanese Meat Tarts recipe from Food.com.
Provided by hotdishmama
Categories Southwest Asia (middle East)
Time 25m
Yield 48 tarts, 12 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions in butter until soft. Remove from pan and set aside.
- Cook ground beef in pan until brown and fully cooked. Drain and put back in pan.
- Add onions to pan. Add tomatoes, spices, tahini and molasses and cook over low heat for a few minutes until tomatoes almost disappear.
- Cut each pastry sheet into 25 squares. Lay each square in a well of the muffin tin (there will be one leftover; you can make a tiny turnover :).
- Spoon meat mixture into each tart.
- Bake at 400 degrees for 10 minutes or until edges of pastry are browned.
- Top with parsley.
Nutrition Facts : Calories 360.3, Fat 25.1, SaturatedFat 7.7, Cholesterol 30.8, Sodium 537.5, Carbohydrate 22.9, Fiber 1.9, Sugar 2.1, Protein 11.3
SFIHA (LEBANESE PIE)
Pie made from our own fresh dough topped with spicy ground lamb meat, onions and tomatoes. Got this recipe from a Lebanese website.
Provided by Ratatouilleee
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
- For Dough (check out my recipe #263355 for Ajeen) Divide dough into walnut size balls. Roll between hand palms to smooth.
- Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon.
- Bring the edges up and press to make a square.
- Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180°C) for 30 minutes or till dough is golden and meat is cooked.
- Serve hot with yoghurt.
KID-LOVER MEAT TARTS
Make and share this Kid-Lover Meat Tarts recipe from Food.com.
Provided by Alliebaba
Categories Cheese
Time 40m
Yield 18 tarts, 9 serving(s)
Number Of Ingredients 8
Steps:
- Cook ground beef. Drain well.
- Mix all ingredients together (except bread and butter).
- Butter slices of bread and place butter-side down in muffin tins.
- Spoon mixture into bread and bake at 350° for 30 minutes.
Nutrition Facts : Calories 318.4, Fat 15.2, SaturatedFat 7.2, Cholesterol 38.4, Sodium 709, Carbohydrate 33.1, Fiber 1.6, Sugar 3.6, Protein 11.8
MEAT TARTS
Make and share this Meat Tarts recipe from Food.com.
Provided by Northern_Reflectionz
Categories Meat
Time 50m
Yield 12-16 tarts
Number Of Ingredients 6
Steps:
- Trim crusts from bread and butter.
- Place butter side down in tart tins.
- Brown beef and add onion, worcestersauce and soup.
- Slowly stir in cheese.
- Mix well.
- Fill tart shells with mixture.
- Bake 350 for 35 minutes.
- These freeze well. After removing from freezer, cook 10 minutes before serving.
Nutrition Facts : Calories 244.2, Fat 11.7, SaturatedFat 5.9, Cholesterol 44.4, Sodium 422.3, Carbohydrate 19.4, Fiber 1.6, Sugar 4, Protein 15.7
LEBANESE ZAATAR (ZA'ATAR) BREAD
Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za'atar (similar to oregano). You can substitute oregano for za'atar, but use less. May place under broiler to brown tops.
Provided by Stacey
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
- Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
- Bake in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 25.8 g, Fat 16.9 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 61.7 mg, Sugar 0.3 g
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LEBANESE MEAT PIES (FATAYER BLAHMEH) – COOKIN' WITH MIMA
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5/5 (3)Total Time 2 hrs 20 minsCategory Side DishCalories 118 per serving
- Mix the dry ingredients in a mixing bowl and the wet ingredients in another. Then add in the wet into the dry and mix with an electric stand mixer to combine well using a flour dough hook for 2-4 minutes on low speed.
- Prepare the meat stuffing while the dough rises for the first hour. This way it's ready and cools down before the dough is ready.
LEBANESE MEAT PIES RECIPE (SFIHA) | LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (21)Category AppetizersServings 16Total Time 2 hrs
- FOR THE DOUGH: Put the flour, powdered milk, yeast, salt, and sugar in a large mixing bowl. Give it a good whisk so that all the ingredients are mixed. Create a well in the middle, add oil and eggs to well. Using a wooden spoon, stir as you add the water. When the dough starts to come together, dump it out onto a work surface. Knead the dough for 3-4 minutes. The dough will look wet and sloppy and doesn't really hold its shape. Place it in a bowl and loosely cover it with plastic wrap or a towel. Let the dough rise in a warm spot, like the oven (turned off, of course) for 1 hour. While it's rising, prepare the filling.
- FOR THE SFEEHA FILLING: Heat the ghee in a large skillet on medium heat. Sauté the onions for 3 minutes. They should just start to turn translucent. Add the ground beef or lamb. Brown the meat for 10-12 minutes. Increase the flame to medium-high and add the tomatoes. Continue to cook for 8-9 more minutes or until the tomatoes wilt and most of the liquid dries up. Add the salt, cinnamon, allspice, cayenne, and sumac. Give it a stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 more minute. Turn the stove off and add the lemon juice and chopped parsley. Let the filling cool for 15 - 20 minutes.
- ASSEMBLE: Divide the dough into 16 or 32 pieces depending on how you'd like to serve. Before rolling out each dough ball spread a teaspoon or two of flour on a clean work surface. Roll the dough ball around so that it takes in the flour. The dough is going to feel somewhat oily, don't be tempted to add more flour. Roll out dough into a 5-6 inch circle. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller use 1 tablespoon). Grab 2 ends and bring them over the filling. Pinch dough as you go to create a seal, stop at the center. Bring the last side up and pinch the center and down the two sides. Place on a parchment or silicone-lined baking sheet, 6 per sheet for large, and 12 for app size. (see pictures in post for detailed step-by-step directions).
- BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. Let pies rest for at least 15 minutes while the oven is preheating. Bake for 12-15 minutes or until they start turning lightly golden brown. Mine took exactly 12 minutes. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges.
LEBANESE MEAT PIES - A CEDAR SPOON
From acedarspoon.com
4.4/5 (45)Category BeefCuisine MediterraneanTotal Time 1 hr 35 mins
- Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use.
- Spray two baking trays with non-stick spray. Lay out the dough on the tray if not using the frozen rolls and cover with a kitchen towl to rise for about 1 hour. When the dough has doubled in size form the dough into 2 inch round balls and make about 24 of them. Cover with kitchen towel for another 30 min to rise again.
- If using the frozen roll dough place 24 of the frozen dough rolls on two of the baking sheets. Spray the top of the dough with non-stick spray and cover with plastic wrap. Let the dough thaw and rise, which takes about 2 to 3 hours.
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