Sfeeha - Lebanese Meat Pies

Ingredients:

• 1 lb Ground Beef

• 1 lg Onion Finely Chopped

• 1 lg Tomato Finely Chopped

• 2 tsp. 7 Spices

• 1 tsp. Salt

• ½ tsp. Black Pepper

• 2 tsp. Pomegranate Molasses

• 1 tsp. Lemon Juice

• 1 Egg

Instructions:

1. In a large bowl combine the yeast, sugar and ½ cup of the warm milk. The milk should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.

2. Add the flour, remaining milk and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add milk, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.

3. Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area until doubled in size. After an hour or so, divide the dough into 12 balls.Recover with towel and let rise for an additional 30-45 minutes. (12 is for the 6 inch sized ones, I made 18, 12 4inch and 6 6inch sized pies.)

4. Prepare the filling by finely chopping the large onion and tomato. Place in a medium-sized bowl with the ground beef. Add the spices, Pomegranate Molasses and lemon juice and mix thoroughly using your hands. Add a finely chopped chili pepper or ground chili for someheat! (Optional)

5. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

6. There are many ways to shape the meat pies, the easiest shape being like a pizza. On a floured surface, roll out the dough balls into 6 inches in diameter. Place on prepared baking sheet. Take about a few tablespoons of the meat filling and place on the dough and spread out thinly but enough so the dough is fully covered. Another way is to roll out the dough into 4 inches in diameter. Place about 2 tablespoons of meat filling into the center leaving about 1 inch on the sides. Fold the dough over the meat and pinch the sides all around until fully closed. Pinch a few pine nuts into the middle. (Optional)

7. Whisk the egg well and using a pastry brush, brush the tops of the folded lahm bi ajeen for a beautiful golden color once baked.

8. Bake for 10-12 minutes, until golden brown on the bottom.

9. Serve warm or at room temperature.Keeps well for about a week in Tupperware or sealed baggie in the fridge.

Sources:

https://www.simplyleb.com/recipe/lahm-bi-ajeen/

https://thelemonbowl.com/lebanese-meat-pies-sfeehas/#recipe