sfiha

These mini &quot;Arab Pizzas&quot; are perfect for parties and gatherings!

Sfiha Recipe

Flour

Salt

¾ tsp Instant Yeast

tbsp Olive Oil

Water

oz Akawi Cheese (or white cheese)

Olive Oil

tbsp Mint

Place flour in a large bowl. Add salt and yeast. Stir with whisk until well mixed.

Create a well in the middle of the flour mixture. Pour in olive oil and water.

Pulling flour in from the outside with your hand as you mix it into dough.

Once you have your dough cover the bowl and set aside in a warm place. Allow dough to rise to at least twice its size.

Punch down dough. Cut dough into equal size pieces, and roll them into balls. Set aside while you make the topping.

Crumble the cheese into a bowl. Add the olive oil, and dried mint. Stir until all ingredients are well incorporated. 

Roll out the dough balls into flat round disc shapes.

Spoon a measure of topping onto dough. Press the topping into the dough with your fingers or spatula. Place on a baking sheet.

Bake at 392ºF (200ºC) for 20 minutes or until brown.

These mini "Arab Pizzas" are perfect for parties and gatherings! 🥯 

RECIPE: https://www.cheftariq.com/recipe/sfiha/

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Sfiha (Middle Eastern Cheese Pizza) | Chef Tariq

Lebanese meat pies or sfeehas are savory pastries that are traditionally served like pizzas or as little triangles of doughy bread stuffed with a flavorful ground lamb or beef filling. Lebanese meat pies can be made in large sizes to be eaten for the main meal or smaller for appetizers!

Lebanese Meat Pies (Sfeehas)

flour

milk

¼ teaspoons quick-rising active dry yeast

salt

sugar

oil (such as canola or vegetable)

eggs, room temperature

water

ghee (clarified butter)

onion,

tomatoes, diced

beef

EACH: ground cinnamon AND allspice

cayenne pepper

EACH: sumac powder, lemon juice, AND chopped parsley

tahini paste

pomegranate molasses

greek yogurt + lemon wedges

FOR THE DOUGH: Put the flour, powdered milk,...

FOR THE DOUGH: Put the flour, powdered milk, yeast, salt, and sugar in a large mixing bowl. Give it a good whisk so that all the ingredients are mixed. Create a well in the middle, add oil and eggs to well. Using a wooden spoon, stir as you add the water. When the dough starts to come together, dump it out onto a work surface. Knead the dough for 3-4 minutes. The dough will look wet and sloppy and doesn't really hold its shape. Place it in a bowl and loosely cover it with plastic wrap or a towel. Let the dough rise in a warm spot, like the oven (turned off, of course) for 1 hour. While it's rising, prepare the filling.

FOR THE SFEEHA FILLING: Heat the ghee in a...

FOR THE SFEEHA FILLING: Heat the ghee in a large skillet on medium heat. Sauté the onions for 3 minutes. They should just start to turn translucent. Add the ground beef or lamb. Brown the meat for 10-12 minutes. Increase the flame to medium-high and add the tomatoes. Continue to cook for 8-9 more minutes or until the tomatoes wilt and most of the liquid dries up. Add the salt, cinnamon, allspice, cayenne, and sumac. Give it a stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 more minute. Turn the stove off and add the lemon juice and chopped parsley. Let the filling cool for 15 - 20 minutes.

ASSEMBLE: Divide the dough into 16 or 32 pieces...

ASSEMBLE: Divide the dough into 16 or 32 pieces depending on how you'd like to serve. Before rolling out each dough ball spread a teaspoon or two of flour on a clean work surface. Roll the dough ball around so that it takes in the flour. The dough is going to feel somewhat oily, don't be tempted to add more flour. Roll out dough into a 5-6 inch circle. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller use 1 tablespoon). Grab 2 ends and bring them over the filling. Pinch dough as you go to create a seal, stop at the center. Bring the last side up and pinch the center and down the two sides. Place on a parchment or silicone-lined baking sheet, 6 per sheet for large, and 12 for app size. (see pictures in post for detailed step-by-step directions).

BAKE: Position two rack in the center of the...

BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. Let pies rest for at least 15 minutes while the oven is preheating. Bake for 12-15 minutes or until they start turning lightly golden brown. Mine took exactly 12 minutes. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges.

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.

Lebanese Meat Pies (Sfeeha)

yeast

tsp sugar

full-fat Greek yogurt

olive oil

flour + more for kneading (may need up to 1/4 cup more)

lb ground lamb

onion

garlic (chopped finely)

cinnamon

allspice

paprika

sumac

tsp salt

pine nuts

Parsley or mint (for garnish)

Lemon wedges (for garnish)

Start with the dough, in a large boxing bowl (or the stand mixer bowl) add water, yeast and sugar. Mix lightly with a fork and set aside until the yeast starts foaming, about 10-12 minutes.

Next, add the egg, yogurt and olive oil and whisk together. Then using a dough attachment of a stand mixer, slowly mix in flour on low-medium speed until a ball of dough forms.

Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky. Place the ball of dough in a bowl and let rest while you make the fillings.

At this point, pre-heat the oven to 400 degrees Fahrenheit.

While the dough rests, make the meat mixture. Drizzle olive oil in a skillet over medium heat. Add ground lamb and use a wooden spoon to start breaking up the meat. Cook meat until crust begins to form and it's about halfway cooked through.

Add in the chopped onion and cook for another 2-3 minutes, then add garlic and cook for another 1-2 minutes. Stir in pomegranate molasses and spices and continue cooking until meat is cooked through and is very aromatic. If there is excess fat, carefully drain that out. Once done, turn off heat and let mixture cool while you roll out the dough.

Once dough has rested and risen, divide into 2 and roll out to about 1/4 inch thickness. Use a round cookie cutter (anywhere from 5-8 inches) to cut circles and place rounds on a lined baking sheet.

Top dough rounds with 1-2 tablespoons of meat mixture, gently pressing down so it stays.  You can also bring the edges of the dough up to make little pockets for a different shape.

Bake savory pies at 400 degrees Fahrenheit for 18-20 minutes until dough is lightly toasted and golden brown.

Remove from oven and let cool for a few minutes before servings. Top with toasted pine nuts, fresh herbs and lemon wedges.

Lahm Bi Ajeen or Sfiha is an Authentic Middle Eastern Flatbread made with perfectly spiced beef and a delicious soft dough. It&#039;s a must try.

Lahm Bi Ajeen / Sfiha (Middle Eastern Flatbread)

all-purpose flour

instant yeast

nigella seeds (optional)

yoghurt (optional)

water (approximately

onions (finely diced)

parsley (approx. 2 cups packed) (finely diced)

tomato paste

tomato sauce

pomegranate molasses (optional)

black pepper

curry powder

allspice powder

cinnamon powder

Place the instant yeast in a bowl with 1 cup of warm water (from the 2.5 cups total) and allow to dissolve for a few minutes (make sure the water is not really hot).

Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine. You can also do this with your hand or a spoon.

Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few seconds.

Then add the water and yeast mixture and continue to mix on medium speed.

Slowly and gradually add the yogurt plus the 1.5 remaining cups of water and continue to knead for at least 5 to 7 minutes.

The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it's too moist add a bit of flour. A moist dough will yield a soft texture which is what you're looking for.

Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.

Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!

For the Dough

Preheat your oven to 450F and start by finely dicing the onion and parsley. You can also do this in a food processor, but make sure you squeeze out any excess liquid.

Then combine all the ingredients under "for the filing" together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.

Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet pan.

Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.

Lightly flour the sheet pans and lay the dough on the pan carefully. You can also use a pizza stone and a pizza peel lined with parchment paper.

Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.

Place it in the oven at 450F on bake for approx. 7-10 mins on the bottom rack. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.

Enjoy with a squeeze of lemon and a cup of tea!

For the Filling

https://www.youtube.com/watch?v=wuFRwXscG3Q

Lahm Bi Ajeen is a classic Iraqi dish made up of the perfect mix of beef (or lamb) veggies and spices and baked to perfection on a soft dough. Perfect at any time of the day!

https://www.hungrypaprikas.com/lahm-bi-ajeen/

Lahm Bi Ajeen

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