Vegan Sfiha B Lahme
Indulge in the rich flavors of Vegan Sfiha B Lahme, a delicious plant-based twist on the traditional Lebanese meat pie. This recipe combines a tender, homemade dough that’s beautifully golden and crisp, with a hearty and savory filling made from green lentils, mushrooms, and a fragrant blend of warm spices like cumin, paprika, and cinnamon. The addition of garlic, onion, tomato paste, lemon juice, and toasted pine nuts ensures each bite is packed with vibrant flavors and exquisite texture. Perfectly baked and topped with fresh parsley, these open-faced pies are a crowd-pleasing appetizer or snack. Ideal for vegans and those seeking Middle Eastern-inspired delights, this dish caters to all your cravings for authentic, healthy, and satisfying food.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 7 grams instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 60 milliliters olive oil
- 240 milliliters warm water
- 150 grams green lentils
- 250 grams mushrooms, finely chopped
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 30 grams pine nuts, toasted
- to taste salt and pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Add olive oil and warm water to the dry mixture. Stir until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, rinse the lentils under cold water and cook them in a saucepan with enough water to cover for about 20 minutes or until tender. Drain and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onions and cook until translucent.
Add minced garlic, chopped mushrooms, ground cumin, ground paprika, and ground cinnamon. Cook for about 5 minutes until mushrooms are soft.
Stir in the cooked lentils, tomato paste, and lemon juice. Season with salt and pepper to taste. Cook for an additional 5 minutes, incorporating all the flavors.
Remove from heat and fold in the toasted pine nuts and chopped parsley. Set filling aside to cool slightly.
Preheat the oven to 200°C (390°F).
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten into a disc about 12 cm in diameter.
Place a generous tablespoon of lentil filling onto each disc. Pinch the edges together to form an open-faced pie.
Arrange the filled dough on a parchment-lined baking tray.
Bake in the preheated oven for 15 minutes or until the edges are golden brown.
Remove from the oven and let cool slightly before serving with additional fresh parsley if desired.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2154 mg | 94% | |
| Total Carbohydrate | 398.2 g | 145% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 32.3 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 210 mg | 16% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2613 mg | 56% | |
*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.
