new icn messageflickr-free-ic3d pan white
Sfeha Ready to Eat | by Sunshine Hanan
Back to photostream

Sfeha Ready to Eat

Another Syrian meal...

Homemade Sfeha (mini lamb pies).

 

Preperation Time 30 mins (plus standing time)

Cooking Time 10 mins

 

Dough Ingredients:

- 150g plain flour

- 7g dry yeast

- half teaspoon salt

- 1 tablespoon olive oil

- 125ml warm water

- olive-oil spray.

 

Lamb topping Ingredients:

- 100g lamb mince

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon salt

- half teaspoon pepper

- quarter teaspoon chilli powder

- half an onion cut finely

- pine nuts

- 2 teaspoons pomegranate molasses

 

Cooking Method:

1- Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball. Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in warm place about 1 hour until dough doubles in size.

2- Meanwhile, make lamb topping by combining the ingredients in a small bowl.

3- Pr-heat oven to moderately hot. 200C (400F) Gas Mark 6

4-Knead dough on lightly floured surface 5 minutes, roll dough to 2cm thickness. Using 7cm cutter, cut 20 rounds from dough, place rounds on oiled tray.

5- Divide topping among rounds, press a little to ensure it sticks.

6- Bake uncovered in oven about 10 to 12 minutes.

7- You could also make other shapes such as boat shaped with the edges up etc.

8- Enjoy with yoghurt, salad and Syrian dips such as hummos and aubergine dips.

8,995 views
16 faves
16 comments
Taken on August 29, 2005