Sfiha B Lahme
Sfiha B Lahme, a Middle Eastern classic, is a tantalizing blend of soft, golden dough and flavorful spiced meat filling that makes the perfect appetizer or snack. These "mini meat pies" combine ground beef or lamb with aromatic spices like cinnamon, sumac, and allspice, enriched with toasted pine nuts, fresh parsley, and a splash of zesty lemon juice for a burst of Mediterranean flavor. The homemade dough is light, airy, and slightly crisp, perfectly cradling the savory filling in a gorgeous boat-like shape. With a prep time of just over an hour and a quick bake, Sfiha B Lahme is a satisfying, crowd-pleasing treat that's ideal for gatherings or family dinners. Serve them warm with a side of creamy yogurt or a refreshing salad to complete this mouthwatering experience! Keywords: Middle Eastern cuisine, Sfiha recipe, meat pies, spiced beef filling, homemade dough, easy baking recipes, Mediterranean appetizers.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 10 grams active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 240 ml warm water
- 60 ml olive oil
- 300 grams ground beef or lamb
- 1 medium onion
- 1 medium tomato
- 2 cloves garlic
- 30 grams parsley
- 30 grams pine nuts
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground sumac
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Meanwhile, finely chop the onion, tomato, garlic, and parsley for the meat filling.
In a medium skillet over medium heat, toast the pine nuts until golden, then set aside.
In the same skillet, brown the ground beef or lamb, breaking it up with a wooden spoon as it cooks.
Add the chopped onion and garlic to the meat and cook until the onion is soft.
Stir in the chopped tomato, parsley, toasted pine nuts, allspice, cinnamon, sumac, salt, and pepper. Cook for an additional 5 minutes.
Remove the filling from heat and stir in the lemon juice.
Preheat your oven to 200°C (392°F).
Punch down the risen dough and divide it into 16 equal portions.
Roll each portion into a ball and flatten into a disk, approximately 10 cm diameter.
Place 1-2 tablespoons of the meat mixture in the center of each dough disk, folding up the edges slightly to form a boat-like shape.
Arrange the sfiha on baking sheets lined with parchment paper.
Bake in the preheated oven for 15-20 minutes or until the dough is golden and cooked through.
Serve warm, either by themselves or with a side of yogurt or salad.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
