Sfeeha from Baalbek (Small Meat Pies from Baalbek)
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0.0
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
25 Pieces
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Course
Main Course
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Cuisine
Lebanese
Sfeeha from Baalbek (Small Meat Pies from Baalbek)
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A recipe for Sfeeha from Baalbek! These small meat pies have a partially exposed filling made with lamb, tomatoes, and onions.
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Ingredients
Dough:
- 1 cup (225 grams) butter
- 8 cups (1 kilogram) flour
- 1 tablespoon dry yeast
- 3 cups (710 milliliters) water
Filling:
- 1 pound (450 grams) lamb meat from the ribs or ground lamb
- 1 pound (450 grams) tomatoes
- 1 1/2 yellow onions
Optional Toppings:
- 1/2-1 red chili
- chopped flat leaf parsley
- 2 tablespoons Tahini
Instructions
- Crumble the butter into the flour and add the dry yeast. Pour onto the work surface and make a hole in the middle. Heat water to 125˚F (50˚C), pour it into the pit, and work together to form a smooth dough.
- Let the dough rise underneath a damp baking towel in a warm place, until it has doubled, about 1 hour.
- Finely chop the meat if you are not using ground lamb. Mix with diced tomatoes and chopped onions. Add finely chopped chili and parsley, or tahini.
- Squeeze the air out of dough and roll it out. Cut out circles in the dough, about 3 inches (7.5 centimeters) in diameter. Add a teaspoon of filling in the middle of each circle. Press the dough around the filling, and pinch the edges on four corners.
- Bake at 350˚F (180˚C) for 10 to 15 minutes or until dough is golden brown. Serve hot or cold.
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