Lebanese Meat Pie ( Sfeeha )
Sfeeha is a mini Lebanese meat pie, a small bite is full of flavour, and spices! ????
Ingredients:
Filling:
1 1/2 lb ground beef
2 onions ( chopped )
5 tomatoes ( crushed )
1/3 Cup Shatta (middle eastern hot sauce)
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon all spice
1/2 teaspoon paprika
Dough:
4 Cups flour
2 tablespoon vegetable oil
1 tablespoon active yeast
1/2 teaspoon salt
1 3/4 Cup Luke water
Directions:
* Make the dough and Place in a large bowl. Cover the top with damp cloth and place is a warm dark area. Allow to rise until it has doubled in size, about 1 hour.
* In a medium bowl add filling ingredients, mix until well combined. Strain the meat mixture to get rid of the excess liquid. Set aside.
* When the dough has doubled in size, break off the dough into small balls. Let it rest 10 mins. * Place about 1 tablespoon of the meat mixture on top of the dough and spread. Pinch one spot of the dough and then the spot directly across from it. Once those two are pinched pinch the ones between it together as well so you have four done. * Bake at 425 degrees until browned around the edges and the meat looks cooked but there is still some liquid around it.
These little Greek Pies are so delicious! Kimadopitakia
The meat sauce with tomato:
Get the exact recipe here:
Ingredients
1 pound (#4 or #7) phyllo pastry, thawed
6 oz (170g) butter, melted
1 and 1/3 pound (600g) ground beef
salt, to taste
freshly cracked black pepper, to taste
1 large onion, finely chopped
3-4 tablespoons olive oil
2-3 garlic cloves, grated
1 teaspoon dried thyme or oregano
5-6 scallions, thinly sliced
2 tablespoons finely chopped parsley
1 Serrano chili pepper or a jalapeño (optional)
Instructions
Preheat the oven to 350 °F, 180 °C.
Cook the onion with olive oil and a pinch of salt over medium heat until soft and golden. About 8 minutes.
Add the garlic and warm through until fragrant.
Add the ground beef to the skillet and season with salt and pepper. Cook over medium heat while breaking up the meat. About 10 minutes or until the beef is cooked through. Remove from the heat and add the thyme, parsley, scallions, and chili pepper. Taste and adjust seasoning if needed.
Mix together and set aside.
Cut the phyllo into 3 equal portions.
Layer two strips of phyllo on top of each other and drizzle melted butter in betwen the layers and on top.
Place a tablespoon of the filling on the bottom of the strip and fold up into a triangle. Place on a baking tray that has been greased.
Brush the tops of the beef pies with the melted butter and bake on the center rack of the preheated ovem for 45-60 minutes or until golden and crisp.
Serve with tzatziki sauce. Kali Orexi!
Notes
Make Ahead Freezer Instructions: Assemble the pies and place in the freezer until frozen solid. Wrap the tray with plastic wrap and keep frozen for up to 3-4 months. Bake the pies frozen at 350 °F until golden. About an hour.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Vegan Sfeeha / Lahm b Ajeen (Middle Eastern Meat Pies)
Meatless take on the traditional Middle Eastern meat pies: Sfeeha / Lahm b Ajeen ????
Perfect for dinner parties or to share over Iftar for Ramadan ????
Subscribe to @plantbasedarab for more vegan Arabic recipes
_________________________________________
Find the recipe here ????????
????????????????????????????????????????????:
For The Dough:
3 cup all purpose flour
1 tbsp sugar
1 tsp salt
1 1/2 tbsp instant yeast + 1/2 cup warm water
1/4 cup vegetable oil
1/4 cup vegan yoghurt
1 to 2 cups water, if needed
For The Meatless Filling:
1/2 bunch parsley
4 garlic cloves
2 small onions
3/4 lb meatless ground meat
1 can (156ml) tomato paste
1/8 cup pomegranate molasses
1/2 tsp black pepper
1/2 tsp salt
1 tbsp seven spice
1/2 tsp ground cinnamon
????????????????????????????????????????????????:
(1) Make the dough. Combine flour, sugar, and salt in a large bowl/food processor with dough blade. Whisk the instant yeast with water in a small bowl. Add it to the large bowl. Whisk/process to combine. Gradually add the oil as you whisk/blend. Add in the yoghurt and continue mixing until moist - not too sticky. Add more water/flour if needed. With oily hands, remove into a clean bowl. Cover and rest to rise for an hour.
(2) Make the meat filling. Combine the ingredients in a large bowl/food processor.
(3) Shape the dough. Roll a small ball - about 1 tbsp - into a thin rectangle on a lightly floured surface. Cover the bowl of dough while working one at a time.
(4) Scoop out a heaping tablespoon of the filling. Press onto the dough, and spread out to the edges.
(5) Bake at 425 F - or 220 C - on middle rack for 12 to 15 minutes. Or air fry at 360 F - 180 C - for 8 to 12 minutes. Keep an eye on it to avoid burning. Serve hot with a drizzle of vegan yoghurt, sriracha (optional), and parsley.
#ramadanrecipes #arabicfood #sfiha #lahmacun
Yogurt cotton pies without eggs/ a great idea for dinner
Ingredients:
6 cups of white flour = 600 g
1 cup of fine semolina = 110 g
Tablespoon of instant yeast = 11 g
Half a cup of olive oil or table oil
Plain yogurt = 170 g
Teaspoon of sugar
Little spoon of salt
Filling:
1 onion Half a red pepper 250 g minced meat 3 spinach 1 large grated tomato Green olives + coriander and parsley Spices: 1 teaspoon paprika, half a teaspoon each: salt, cumin, black pepper, turmeric, ginger, thyme Mozzarella cheese
Crispy Meat Pie Recipe in the Village - Tastes Amazing
#Peasant #Pie #Meat
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Turkish Meat Pie
Rich and savory, not spicy particularly – the delicacies among the Turkish foods have been littering the menus of restaurants all over the world. Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European, Armenian and Balkan cuisines.
Turkish dishes will surprise your taste buds in a manner that not you’ll be amazed, but you’ll want more of it. Hence, from the whole big world of Turkish delicacies here I share Turkish Meat pie recipe.
A delicious meat pie that looks as good as it tastes!
Follow link for recipe