Sfeeha (Baked Lamb Pies)
| Yield: | 16 Pies |
| Categories: | Middle Eastern, Meat, Arab States, Lamb |
| DOUGH: | ||
| 2 3/4 | c | Water; lukewarm (110 to 115 |
| ;degrees) | ||
| 2 | pk | Active dry yeast |
| pn | Sugar | |
| 8 | c | All purpose flour |
| 2 | ts | Salt |
| 1/4 | c | Olive oil |
| FILLING: | ||
| 2 | c | Onion; finely chopped |
| 1 | tb | Salt |
| 2 | ts | Salt |
| 4 | tb | Olive oil |
| 1/2 | c | Pine nuts; (pignolia) |
| 2 | lb | Lamb; lean, boneless and |
| ;coarsely ground | ||
| 2 | md | Tomato; fresh, ripe, peeled, |
| ;seeded and finely chopped | ||
| 1/2 | c | Green pepper; finely chopped |
| 1/2 | c | Parsley; finely chopped |
| ;prefer flat leaf parsley | ||
| 1/2 | c | Lemon juice, fresh |
| 1/4 | c | Red wine vinegar |
| 1 | tb | Tomato paste |
| 1 | ts | Cayenne pepper |
| 1 | ts | Allspice |
| 2 | ts | Salt |
| Black pepper; freshly ground |
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