Sfeha Ready to Eat
Another Syrian meal...
Homemade Sfeha (mini lamb pies).
Preperation Time 30 mins (plus standing time)
Cooking Time 10 mins
- 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
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.