How to Special Yummy Lebanese sfiha

How to Special Yummy Lebanese sfiha Delicious, fresh and tasty.

Lebanese sfiha. Sfiha, Lam Bi'ajeen or Sfeeha Lebanese meat pies are savory pastries that are filled with ground beef or lamb, onions, tomatoes, tahini, and much more. If there is one pastry item that deserves a standing ovation from the Lebanese kitchen, it is sfeeha (pronounced s-f-ee-ha with the "a" like apple). A little meat pie; made extraordinary by the folks in Baalbeck (the number one tourist destination in Lebanon, site of incredible Roman temples).

Add yoghurt, sesame paste and pomegranate.

Mix all with fried pine nuts.

Sfeeha (Lebanese Meat Pies) Are you ready guys to make with me an extra ordinary Lebanese crowd-pleaser?

You can cook Lebanese sfiha using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Lebanese sfiha

1. It’s of yeast.

2. Prepare of warm water.

3. You need of vegetable oil.

4. It’s of sugar.

5. Prepare of salt.

6. It’s of bread flour.

7. Prepare of ground meat.

8. Prepare of tomatoes.

9. It’s of salt.

10. You need of pepper.

11. It’s of Syria pepper.

12. Prepare of lemon squeezed.

13. It’s of onion chopped.

14. You need of natural yogurt.

I am guessing most of you have an idea about these Lebanese meat pies which we call in Lebanon sfeeha.

They are served as part of the Lebanese mezze or as a main dish accompanied with plain yogurt, […] Lebanese Meat Pies.

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.

Lebanese sfiha step by step

1. Dough: Mix yeast, warm water, and sugar. Let rise for five minutes..

2. Add the vegetable oil, salt, and the flour, cup by cup, mixing all the time, until forming a homogenous dough..

3. Stuffing: Grind the tomatoes..

4. Mix meat, tomatoes, onion, syria pepper, pepper, salt, lemon soup and natural yogurt and put in the refrigerator..

5. Back to the dough: make balls with the dough. About 40 balls..

6. Grease cake tin and put the balls side by side. let some space, like 3 fingers between each one..

7. Open the dough balls with your fingers, leaving a higher edge, like a pizza..

8. then, with your hands, put some stuffing un the middle of the dough. A little bit more then one spoon..

9. bake at 390 °F until the sfihas are golden..

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

The recipe I decided to prepare today has two names: lahm bi ajin (or lahm bi ajeen) in Lebanese dialect or sfiha in Arabic.

Lahm bi ajin is presented as small pizzas as illustrated in my recipe, whereas for sfiha, even if the recipe is the same, the result is closer to triangular pies where the crust on the edges is folded over.

Essentially this is a Middle Eastern open faced pizza with cheese or lamb toppings.

Toppings sprinkled with either olive oil or pine nuts, these are lovely little treats.