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:

• BREAD:.
• Proof yeast with the water and honey.
• Add oil and flour with salt.
• Knead until ball forms.
• Slam dough down on board 10 times.
• Let dough rise until doubled.
• Punch down.
• Cut into egg sized balls.
• Let rest while cooking meat mixture.
• STUFFING:.
• Saute ground beef and onions in olive oil, allspice, cardamom, and cinnamon.
• Add tahini, sour cream, and pomegranate molasses.
• Stir to combine.
• Preheat oven to 450 degrees Fahrenheit.
• TO ASSEMBLE:.
• Grease a baking sheet.
• Roll dough into a small circle.
• Place stuffing in center.
• Wet the outer edge of dough with water.
• Take 2 sides of dough and seal them by pinching between finger and thumb.
• Repeat wth other side; will resemble a star with stuffing showing.
• Put on baking sheet.
• Repeat until done.
• Let rise 10 minutes, covered.
• Brush with powdered milk mixture.
• Bake 10 minutes until underside is cooked golden.
• Place under broiler until tops are golden.