Ingredients for Sfiha Lebanese Pie
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How to Make Sfiha Lebanese Pie
- In a large bowl, combine the ground lamb, chopped onions, canned tomatoes, cumin, coriander, cayenne pepper, salt, and pepper. Mix well.
- Stir in the plain Greek yogurt, tahini, and pomegranate seeds. Gently mix to combine.
- Add the toasted pine nuts and melted butter to the lamb mixture; stir to incorporate.
- Divide the dough into walnut-sized balls (approximately 30-35g each).
- Roll each dough ball between your palms to create smooth balls.
- Use a rolling pin to flatten each ball into an 8cm diameter circle.
- Place approximately 1 tablespoon of the lamb mixture onto the center of each dough circle, ensuring the filling is evenly distributed.
- Gently bring the edges of the dough up and pinch them together to form a square or a small pie. Press the edges to seal.
- Lightly brush a baking tray with melted butter. Arrange the sfiha pastries on the prepared tray.
- Bake in a preheated moderate oven (around 180°C/350°F) for 30-35 minutes, or until the dough is golden brown and the meat is cooked through.
- Serve the sfiha hot. A dollop of extra yogurt is a delicious accompaniment!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
35g
Fat
57g
Carbs
5g
