Easiest Way to Diet At Home Twist on Lebanese Sfiha (Meat Pies)

Easiest Way to Diet At Home Twist on Lebanese Sfiha (Meat Pies) Delicious, fresh and tasty.

Twist on Lebanese Sfiha (Meat Pies). Great recipe for Twist on Lebanese Sfiha (Meat Pies). It's so easy to go to any corner bakery in Lebanon and order dozens of meat pies (sfiha); but there is just something different about taking the time to make them at home. Twist on Lebanese Sfiha (Meat Pies) content.

Brown meat in a pot on the stove top.

Add onions, green pepper, and salt.

Lebanese meat pies or sfeehas are savory pastries that are traditionally served like pizzas or as little triangles of doughy bread stuffed with a flavorful ground lamb or beef filling.

You can cook Twist on Lebanese Sfiha (Meat Pies) using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Twist on Lebanese Sfiha (Meat Pies)

1. Prepare of active dry yeast.

2. Prepare of sugar.

3. It’s of salt.

4. It’s of all-purpose flour.

5. You need of olive oil, extra virgin.

6. It’s of Greek Yogurt.

7. You need of warm water.

8. Prepare of ground beef.

9. Prepare of salt.

10. Prepare of onion, chopped finely.

11. You need of green pepper, chopped finely.

12. You need of ground cinnamon.

13. You need of seven spices Or Allspice.

14. You need of ground black pepper.

15. Prepare of pomegranate syrup.

Lebanese meat pies can be made in large sizes to be eaten for a main meal or smaller for appetizers!

Hello lil' triangles of deliciousness, we 'meat' again.

Greatly inspired by the traditional savory Lebanese pies called Sfeeha or sfiha, these open faced pies are loaded with bold Mediterranean flavors.

I used the same dough recipe as I did with Turkish pide.

Twist on Lebanese Sfiha (Meat Pies) instructions

1. Mix all the ingredients up to the warm water. Add enough warm water to make a dough that is not sticky. Cover and let rise for 2 hours..

2. Brown meat in a pot on the stove top..

3. Add onions, green pepper, and salt. Cook for about 5 min. or until onions become translucent..

4. Add all the spices and mix for another 3 min..

5. Add pomegranate syrup, which can be found in the middle eastern sections at your grocery store.Mix and let cook for an additional 2 min..

6. Let mixture cool..

7. When dough has doubled in size, take it all out onto a floured surface and break off into little balls..

8. Cover them with a cloth and begin rolling out one ball into a flat round..

9. Scoop 1 teaspoon of cooled meat mixture onto the center of the flat round..

10. Pinch edges to make it look like an eye..

11. Place on an oiled pan. Continue with the rest of the dough balls..

12. Bake at 350° on the bottom rack first. Make sure the bottoms are browned. Then put them on the top rack and brown the tops..

13. Serve next to some Greek Yogurt. Great to dip..

The dough is a dream to work with and once the ground lamb is browned with aromatics, including onions, garlic and.

Leave a Comment / Classics, Finger food.

No birthday, no buffet and generally no celebration or party without Sfiha!

These delicious little pies with "built-in pine nut turbo" are the absolute classic when it comes to finger food in Lebanese cuisine.

Small, handy and super deliciously filled.