Sfeeha

Your Saf helper for this recipe:

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For the dough:

2 tsp Saf-instant Dry Yeast
3 cups of flour
2 tsp of sugar
1 tsp of baking powder
1 tsp of salt
1 tbsp of powdered milk
1/4 cup of olive oil
1 cup of warm water

For the filling:

1 large chopped onion
500g ground lamb or beef
3 tbsp of tahini
3 tbsp of labneh/cream cheese
1/3 cup pine nuts
2 tbsp of pomegranate molasses
2 tbsp of tomato paste
2 tbsp of red pepper
1 tsp of salt
1 tsp of black pepper
1 tsp of sumac
1 tsp of cinnamon

Preparing the dough:

1- In a bowl, pour 2 ounces of warm water and add Saf-instant yeast. Then, add 2 tsp of sugar and mix well and let the yeast rise in a warm temperature.

2- In another bowl, place the flour, baking powder, salt and powdered milk. Process to combine well; add 1/4 cup of olive oil and process for one or two minutes until the mixture looks very sandy.

3- Mix the proofed yeast mixture along with another 3/4 cup of warm water and then transfer your dough to a greased bowl and let rise in temperate place for a couple of hours until doubled in size.

Preparing the filling:

4- Chop the onion and sprinkle with the salt, allspice, sumac and a dash of cinnamon.
5- Add the meat in another bowl and mix the salt, pepper and red pepper and tomato paste.
6- Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh.
7- Fry the pine nuts in butter and add to the meat mixture.
8- Cover the meat mixture and set it in the fridge till the dough is ready.
9- Prepare two cookie sheets by lining them with parchment paper or greasing and flouring them.

Preparing the Sfeeha:

10 - Roll out the dough and remove all the air pockets into the dough and roll into a large circle about 1/8 inch (more or less) thick.
11 - Cut the dough rounds with a knife or cookie cutter and place generous amount of filling (2 tbsp) on each dough.
12 -  Cut the dough rounds with a knife or cookie cutter and place generous amount of filling (2 tbsp) on each dough.
13 - Pinch the two opposing ends of the circle and then the two opposing other ends.Take the back of a spoon and press on the filling to enclose it within the pocket.
14 -  Line up the dough on the baking trays.
15 - Heat the oven to 260°C and bake the dough about 10 minutes until the golden brown.

Tips: You may serve warm or at room temperature with some yogurt or quartered lemons to squeeze on the topping.

baking yeast