Lebanese Sfiha
These authentic Lebanese meat pies feature a tender, yeasted dough topped with a savory mixture of seasoned ground beef, tomatoes, and onions. Baked until golden brown, they make a perfect appetizer or light meal. The distinct flavor comes from a unique blend of spices and a hint of pomegranate molasses.
Una recepta original de Forkin
- Temps total
- 1 h 50 min
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 464 kcal
Informació sobre al·lèrgens: pot contenir gluten, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
dough
- 300 gall-purpose flour
- 7 gactive dry yeast
- 5 gsugar
- 2 gsalt
- 180 mlwater, warm
- 30 mlolive oil
filling
- 400 gground beef, lean
- 1 uyellow onion, finely chopped
- 2 utomato, finely diced
- 15 mlpomegranate molasses
- 15 mllemon juice
- 2 ctallspice, ground
- 1 ctcinnamon, ground
- 1 ctblack pepper, ground
- 0,5 ctsalt
garnish
- 30 gpine nut
Estris
rolling pin · measuring cups · measuring spoons · parchment paper · kitchen towel · large mixing bowl · baking sheets
Elaboració
Pas a pas
- 1
In a large mixing bowl, combine the flour, yeast, sugar, and salt for the dough.
Uns 2 min
- 2
Gradually add the warm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.
Uns 3 min
- 3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
Uns 10 min
- 4
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Uns 1 h
Nota de cuina: A slightly warm oven (turned off) can help the dough rise faster.
- 5
While the dough is rising, prepare the filling: In a separate bowl, combine the ground beef, chopped onion, diced tomatoes, pomegranate molasses, lemon juice, allspice, cinnamon, black pepper, and salt.
Uns 10 min
Nota de cuina: Ensure the vegetables are finely chopped for a better texture in the filling.
- 6
Mix the filling ingredients thoroughly with your hands until well combined.
Uns 3 min
- 7
Preheat your oven to 200°C (400°F).
Uns 15 min
- 8
Once the dough has risen, punch it down gently to release the air.
Uns 1 min
- 9
Divide the dough into 12 equal pieces and roll each piece into a ball.
Uns 5 min
- 10
On a lightly floured surface, roll out each dough ball into a thin circle, about 10-12 cm (4-5 inches) in diameter.
Uns 5 min
Nota de cuina: Aim for a thickness similar to a thin pizza crust.
- 11
Place a spoonful of the meat filling in the center of each dough circle, spreading it evenly but leaving a small border around the edges.
Uns 5 min
- 12
Sprinkle a few pine nuts over the meat filling on each sfiha.
Uns 1 min
- 13
Carefully pinch the edges of the dough upwards in three or four spots to form a shallow cup around the filling, leaving the center exposed.
Uns 5 min
Nota de cuina: The goal is to create a slight rim to hold the filling in place.
- 14
Arrange the sfiha on baking sheets lined with parchment paper.
Uns 2 min
- 15
Bake for 15-20 minutes, or until the dough is golden brown and the meat is cooked through.
Uns 20 min
Nota de cuina: Baking time may vary depending on your oven.
- 16
Serve the sfiha warm.
Per ració
Nutrició
- Calories
- 463,5kcal
- Proteïnes
- 18,4g
- Hidrats de carboni
- 47,7g
- Greixos
- 22,2g
- Fibra
- 3,7g
- Sucre
- 4,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover sfiha in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through.