Sfeeha is a Lebanese meat pie, Sfeeha served as part of the Lebanese mezze or as a main dish accompanied with plain yogurt.
Can you freeze sfeeha?
The sfeeha freeze well which make them a quick dinner with some yogurt on a busy weeknight. They even make a great solution for unexpected guests or even parties and gatherings. Once the sfeeha is baked and cooled, wrap any leftover individually in with plastic wrap. They freeze beautifully for up to three months.
For the dough:-
3 1/2 cups of all-purpose flour
1 cup of olive oil
salt 1 tablespoons
1 tablespoons sugar
1 1/3 cups of water 2 and 1/4 teaspoons yeast (1 standard packet).
For sfeeha filling:
3/4 pound of ground beef 90% 1 large onion, chopped fine 1/3 cup pine nuts (preferably toasted or fried previously) 1/2 cup flat-leaved parsley (leaves only) 2 tablespoons of pomegranate molasses.
Spices: 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of allspice,1 teaspoon of sumac, 1/2 teaspoon of cinnamon, 1/2 teaspoon of cayenne pepper (can replace with chili flakes, or smoked paprika). 1 tablespoon of tomato pastes 1 cup diced tomato 1 tablespoon of red pepper paste (mild or spicy, to taste) 3 cloves garlic mashed. 1/2 cup red bell pepper 1/2 cup green bell pepper.
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Place the warm water in the large bowl or heavy-duty stand mixer. Sprinkle the yeast and sugar over the warm water and let it sit for 10 minutes until the yeast is dissolved.
Add the flour, salt, and olive oil, mix for a minute. Then add the water slowly( The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour, and if it’s dry add more water).
Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and Cover the dough with plastic wrap. (Leave it in a warm place) and let it rise for 1 hour.
Meanwhile make the sfeeha mixture:-
Chop the onion as fine as possible and sprinkle with the salt, allspice, sumac and a dash of cinnamon.
Place the chopped onion on a sieve and let its waters come out.
In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste.
Add to the meat the chopped parsley leaves, chopped tomato, and the green, red bell pepper, and pomegranate molasses.
Add the onion then Adjust seasoning based on your personal preference.
Fry the pine nuts in butter and add to the meat mixture.
Cover the meat mixture and set it in the fridge till the dough is ready.
Preheat oven to 400 degrees.
How to Shape the sfeehas:
1. Roll out the dough and punch it to remove all the air pockets. cut the dough to medium size balls. Then roll the dough to make it circle.
2. Place a generous amount of filling (about 2 tablespoons). Rebate until all the dough and the meat was done.
3. Add some corn oil to a baking sheet then Line up the sfeeha on the baking sheets.
4. In the Preheated oven place the baking sheet and bake for about 10-15 minutes or until the pies are golden and the meat is cooked. Serve warm or at room temperature with some yogurt or quartered lemons (to squeeze on the topping.
Also you can make your sfeeha in different shape. Making the sfeehas: Roll out the dough and punch it to remove all the air pockets; roll into a large circle, about 1/8 inch (more or less) thick. Cut rounds with a cookie cutter and on each round place a generous amount of filling (about 2 tablespoons). Pinch the two opposing ends of the circle and then the two opposing other ends.