Lebanese Meat Pies Sfeeha Recipes

Steps:

• Preheat oven to 450ºF.
• Cut the pizza dough into 8 pieces, form the pieces into balls, cover and let sit.
• Heat a nonstick pan over medium-high heat. Add the meat, onion, and pine nuts and cook until the meat is browned and the onions are transparent.
• Add the rest of the ingredients, stir until completely combined, and remove from heat. Taste and add more tomato paste or seasonings if needed. Set aside.
• To form the pies: Flatten a ball of dough into a disk. Roll out into a circle about 6" wide and 1/8" thick.
• Place some of the filling - about 1/4 cup - into the center of the dough.
• Fold the edges of the dough over the filling into a triangle, pinching the seams to seal them and leaving a small opening in the center. (You can also fold it into a square, or spread the filling out to the edges and leave the pies flat.).
• Place the pies on a lightly-oiled baking sheet and bake for 15-20 minutes, until the dough has started to brown.

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
• For Dough (check out my recipe #263355 for Ajeen) Divide dough into walnut size balls. Roll between hand palms to smooth.
• Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon.
• Bring the edges up and press to make a square.
• Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180°C) for 30 minutes or till dough is golden and meat is cooked.
• Serve hot with yoghurt.