Sfiha (Meat Pies)
Hand-held open-faced pies with a tangy, spiced ground meat topping baked until the dough is tender and edges are golden; bright parsley and lemon lift the rich filling. A balanced home-friendly recipe that yields crisp-edged, soft-centered sfiha ideal for parties or weeknight dinners.
3 ½ cup all-purpose flour
2 ¼ tsp active dry yeast
1 ¼ cup warm water
1 tsp sugar
1 ½ tsp salt
3 tbsp olive oil
1 lb ground lamb
1 yellow onion, finely chopped
2 clove garlic, minced
2 tbsp tomato paste
2 tbsp pine nuts, toasted (optional)
1 tsp ground allspice
½ tsp ground cinnamon
½ tsp ground black pepper
1 tsp sumac
¼ bunch fresh parsley, finely chopped
1 tbsp lemon juice
1 tbsp olive oil (for cooking)
1 egg, beaten for egg wash (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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