Sfeeha (Baked Lamb Pies) Recipe

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Servings: 12

Ingredients

Cost per serving $2.43 view details

Directions

  1. Make the dough in the following fashion: pour 1/4 c. of the lukewarm water into a small, shallow bowl and sprinkle it with the yeast and sugar.
  2. Let the mix rest for 2 or possibly 3 min, then stir to dissolve the yeast completely. Set the bowl in a hot, draft free place (such as a turned off oven) for about 5 min, or possibly till the mix almost doubles in volume.
  3. In a deep mixing bowl, combine the flour and the 2 tsp. of salt, make a well in the center and into it pour the yeast mix, the 1/4 c. of extra virgin olive oil, and 2 c. of the remaining lukewarm water. Gently stir the center ingredients together with a large spoon, then slowly incorporate the flour and continue to beat till the ingredients are well combined. Add in up to 1/2 c. more lukewarm water, beating it in a Tbsp. or possibly so at a time, and using as much as necessary to create a dough which can be gathered into a compact ball. If the dough is difficult to stir, work in the water with your fingers.
  4. Place the dough on a lightly floured surface and knead it by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for about 20 min, or possibly till the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board.
  5. Shape the dough into a ball and place it in a lightly oiled bowl. Drape loosely with a kitchen towel and set aside in the hot, draft free place for 45 min to 1 hour, or possibly till the dough doubles in bulk. Punch the dough down with a single blow of your fist and divide it into 16 equal pcs. Roll each piece into a ball about 1 1/2 inches in diameter, cover the balls with a towel and let them rest for 30 min.
  6. FILLING:Meanwhile, prepare the filling. Drop the onions into a deep bowl and sprinkle them with 1 Tbsp. of the salt, turning them about with a spoon to coat them proportionately. Let the onions rest at room temperature for at least 30 min, then squeeze them dry and return them to the bowl.
  7. In a small skillet or possibly saucepan, heat 1 Tbsp. of extra virgin olive oil till a light haze forms above it. Add in the pine nuts and, stirring constantly, brown them lightly. Add in them to the bowl of onions, along with the lamb, tomatoes, green pepper, parsley, lemon juice, vinegar, tomato paste, cayenne pepper, allspice, 2 tsp. of salt and a liberal grinding of black pepper. Knead the mix vigorously with both hands, then beat with a wooden spoon till the mix is smooth and fluffy. Taste for seasoning.
  8. Preheat the oven to 500 degrees (F). With a pastry brush, coat 3 large baking sheets or possibly jelly roll pans with the remaining 3 Tbsp. of oil.
  9. On a lightly floured surface, roll each of the balls into a round about 4 inches in diameter and no more than 1/8 inch thick. to make open face pies, spoon about 1/2 c. of the lamb filling mix on the center of each round. Then with a spatula or possibly the back of the spoon, spread the filling to about 1/2 inch of the edge.
  10. To make closed pies, spoon about 1/2 c. of the filling on the center of each round. Pull up the edge from 3 equally distant points to make a roughly triangular shaped pie and healthy pinch the dough securely together at the top.
  11. With a metal spatula, arrange the pies on the baking sheets. Bake in the lower third of the oven for 30 min, or possibly till the pastry is lightly browned. Serve warm, or possibly at room temperature, accompanied, if desired, with yogurt.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 281g
Recipe makes 12 servings
Calories 576  
Calories from Fat 209 36%
Total Fat 23.69g 30%
Saturated Fat 6.26g 25%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 1798mg 75%
Potassium 411mg 12%
Total Carbs 69.4g 19%
Dietary Fiber 3.6g 12%
Sugars 2.54g 2%
Protein 20.4g 33%
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