Sfeehas

Sfeehas are a Lebanese meat pie stuffed with ground beef or lamb, tomatoes, and a mix of pomegranate molasses, tahini, sumac, and other seasonings. This recipe from Little Spice Jar makes 16 large portions or 32 bite-sized appetizers.

Ingredients:

For the dough:

3⅔ cup self rising flour, plus more for rolling dough 3 tablespoons powdered milk 3 teaspoon quick-rising active dry yeast ¼ teaspoon salt 2 tablespoon sugar ¾ cup canola or vegetable oil 2 large eggs, room temperature 1 cup warm water ( between 105 and 115 degrees Fahrenheit) For the filling:

2 tablespoon ghee (clarified butter) 1 large onion, chopped 3 tomatoes, diced 1 pound ground beef or lamb 2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon allspice ¼ teaspoon cayenne pepper 2 tablespoons sumac powder 6 tablespoons tahini paste 2 tablespoons pomegranate molasses 2 tablespoons lemon juice 2 tablespoons chopped parsley

Directions: To make the dough, combine the flour, powdered milk, yeast, salt, and sugar in a large bowl and whisk. Make a depression in the middle of the flour mixture and add the oil and eggs. Use a wooden spoon to stir the mixture as you add the water.

When the dough begins to come together, transfer it to a work surface and knead for 3 to 4 minutes (at this point, the dough will not really hold its shape). Return to the bowl and loosely cover with plastic wrap or a towel, the set aside in a warm spot to rise for 1 hour.

As you wait for the dough to rise, prepare the filling. Heat the ghee in a large skillet over medium heat. Add the onions and sauté for 3 minutes until they start to turn translucent. Add the ground beef or lamb. Cook the meat for 10 to 12 minutes, until fully browned. Increase heat to medium-high and add the tomatoes. Cook for another 8 to 9 minutes, until the tomatoes start to shrivel and most of the liquid has evaporated.

Add the salt, cinnamon, allspice, cayenne, and sumac to the pan and stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 minute more. Remove from heat, add the lemon juice and chopped parsley, and let cool for 15 to 20 minutes.

To assemble the pies, divide the dough, either into 16 balls of equal size or 32 balls for appetizer-sized sfeehas. Spread some flour on your work surface. Roll each ball of dough in the flour (dough will still feel a bit oily). Roll out each ball of dough into a circle.

Line two or three baking sheets with parchment paper. Place 2 tablespoons of the filling in the center (if making appetizer-sized sfeehas, use 1 tablespoon). Grab 2 ends and lift to cover the filling. Pinch dough as you go to create a seal, stop at the center. Bring the remaining side up and pinch the center and down the two sides (you want to create a triangle shape). Place on prepared baking sheet. Repeat until you’ve assembled all the pies.

Place two racks an equal distance apart from each other in the oven. Preheat oven to 425 degrees Fahrenheit. Let sfeehas rest for 10-15 minutes while the oven warms up. Then, bake for 12 to 15 minutes or until pies turn a light golden brown. Serve them warm or at room temperature with cold Greek yogurt as a dip or lemon wedges.

Baked pies can be stored in the freezer for up to 2 months; to reheat cook in the oven at 250 degrees Fahrenheit for about 12 to 15 minutes.

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