These savory Lebanese meat pies (often known as sfeehas) get their irresistible taste from clarified butter, toasted pine nuts, and aromatic cinnamon.
Meat pies are a highly regarded dish all through the world. Whether or not it’s empanadas in Spain, patties in Jamaica, or pasties in Jap Europe, it appears so many alternative cultures have their very own model of a savory pie. In my household, we grew up consuming sfeehas, additionally referred to as fatayer. It’s a Middle Eastern meat pie that’s stuffed with both meat and pine nuts, spinach, or cheese (reminiscent of feta.) A part of the Levantine delicacies, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. My Lebanese Meat Pies are stuffed with floor beef and pine nuts, and seasoned with heat spices.
Elements
- Bread dough: When you have a recipe you’re keen on, you may simply make your personal bread dough. To avoid wasting time, I often use retailer purchased pizza dough.
- Pine nuts: A bit buttery and candy is taste, toasting them enhances the style.
- Ghee: Additionally referred to as clarified butter, it has the next smoke level, making it a favourite for sautéing meats and toasting pine nuts.
- Floor beef: I sometimes use a floor sirloin, however you possibly can additionally use floor lamb for a extra conventional style.
- Onion: Yellow onion is gentle and a bit candy, making it caramelize rapidly.
- Heat spices: Cinnamon, allspice, and black pepper add fantastic heat and conventional Lebanese taste to the meat pies.
- Lemon juice: The little bit of acidity you might want to lower by means of and convey stability to the dish.
Tips on how to Make Lebanese Meat Pies
Begin your Lebanese meat pies by dividing the bread dough and setting it apart. Then begin making the filling by melting some ghee in a big skillet.
Add your pine nuts to the pan and toast till evenly browned. Watch them so that they don’t burn, and put aside.
Then in the identical pan that also has some clarified butter, add the diced onion with some salt and pepper and prepare dinner till they begin to soften.
Add the bottom beef and break up because it browns, about 8 minutes.
Add the cinnamon and allspice, together with some extra salt and pepper to style, and prepare dinner till meat is absolutely browned and onions are gentle and caramelized. Flip off the warmth, and stir the lemon juice and pine nuts into the meat combination.
Now that the filling is completed, take the dough you had put aside and roll it out into discs about 1/eighth of an inch thick, and about 3-4 inches large. When you don’t have a rolling pin, you possibly can additionally use a tall glass.
Then use both a tablespoon or a cookie dough scoop to place a dollop of the meat filling in the course of your dough circle.
Then fold your sfeehas into triangles by folding every edge up and pinching the corners closed till the perimeters are sealed.
Then lay the meat pies out on a ready sheet pan, and toss them within the oven at 400 for 15-20 minutes, however dough is golden brown.
When completed, take away from the oven and brush with melted clarified butter, serve with plain yogurt, and revel in your Lebanese Meat Pies!
Incessantly requested questions
Are sfeehas freezer pleasant?
Completely! The truth is, we prefer to make them in giant portions and retailer them within the freezer. To reheat, merely bake at 350 till warmed by means of, about 15-20 minutes. They may hold within the freezer for as much as 3 months.
What are you able to serve with sfeehas?
How do you make the dough for a meat pie?
We sometimes purchase store-bought pizza dough to save lots of time, in any other case you’ll must make giant batches of bread dough.
Extra Lebanese Dishes
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Whether or not you need one thing enjoyable for a primary dish, or need to strive one thing new for a celebration appetizer, your family and friends will love my Lebanese Meat Pies.
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Lebanese Meat Pies (Sfeeha’s)
These savory Lebanese meat pies (often known as sfeehas) get their irresistible taste from clarified butter, toasted pine nuts and aromatic cinnamon.
Servings:
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Divide dough into small balls and roll to 1/8 inch thick. The rounds needs to be 3-4 inches large. Let dough relaxation 20-Half-hour.
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Pre-heat oven to 400 levels.
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In a big pot, brown pine nuts in ghee till golden brown being, cautious to not burn. Take away nuts from pan, however go away any remaining butter. Add floor meat, onions, salt, pepper, cinnamon and allspice to the pan and prepare dinner till meat is browned – about 8-10 minutes. Take away from warmth and stir in toasted pine nuts, yogurt, and lemon juice. Let combination cool barely.
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Place 1 tablespoon of the filling into the middle of every spherical. (A stainless steel scoop is nice for this step.)
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To start folding the dough right into a triangle, deliver the underside third up over the meat then deliver one other third of the dough to the primary fold and pinch collectively to kind a good seal. Fold the ultimate third over and pinch with the primary two thirds of the dough to create a tightly pinched triangle. Repeat till you run out of dough.
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Place stuffed triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or till bottoms are frivolously browned. Take away from oven and frivolously brush with melted clarified butter. Serve with plain yogurt.
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Energy: 166kcalCarbohydrates: 22.2gProtein: 8.3gFats: 7.9gSaturated Fats: 2.4gPolyunsaturated Fats: 5.5gLdl cholesterol: 17.3mgSodium: 343.5mgFiber: 0.3g
