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Sfeeha

Sfeeha

Recipe Book: Yves' Recipe Book

Main Course

Ingredients

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Cooking for
4 people

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Preparation

1

Step 1

Making the dough

2

Step 2

You can knead the dough in the food processor or by hand.I like doing it by hand especially when I am having a bad day. It is a great way to vent anger or frustration. You can punch the dough, slam it against the table, get it all out without anyone getting hurt..it is even good for the dough lol

3

Step 3

The trick in keeping these pies from opening up during baking is to wet the edges of the dough with a little water before you shape it, that will seal the dough together and prevent it from opening once baked.

4

Step 4

Proof the yeast by mixing the yeast, sugar and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast)

5

Step 5

In a bowl whisk together the flour and salt till combined

6

Step 6

Add the oil and then rub it into the flour mix with your fingertips

7

Step 7

Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)

8

Step 8

Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes)

9

Step 9

Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.

10

Step 10

To make the stuffing saute the onions in the olive oil untill translucent.

11

Step 11

Add the ground beef and spices and stir untill it is half done.

12

Step 12

Add the molasses, tahini,labaneh and mint. Stir to combine.

13

Step 13

To assemble the sfeeha

14

Step 14

Oil your baking sheets.

15

Step 15

Center your oven rack

16

Step 16

Heat your oven to 270 C (or the highest setting or temperature your oven can get to)

17

Step 17

Roll the dough ball into a small circle, place the stuffing in the center.

18

Step 18

Wet 1 cm of the dough circumference with water using a brush or your finger.

19

Step 19

Take two sides of the dough circle and seal them together by pinching them between your finger and thumb

20

Step 20

Repeat that with the other sides of the circle untill you get 4 corners.

21

Step 21

Transfer the dough to the baking sheet and allow to rest for 10 minutes.

22

Step 22

If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.

23

Step 23

When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.

24

Step 24

Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.

25

Step 25

Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet)

26

Step 26

Place them under the broiler untill the tops are golden brown

27

Step 27

Transfer to a wire rack to cool.

28

Step 28

Make yourself a cup of tea and ENJOY

Recipe By

Recipe By

Yves Asselin

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