"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries

Name: "Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries
Ingredients: 6 cups of sifted flour; 2 cups of yogurt (taken out in advance from the fridge so it’s not cold); 1 cup of oil; 3 teaspoons of instant yeast; 1 teaspoon of salt; 1/4 cup of warm milk (for kneading or if using regular yeast) For the meat mixture; 3 medium-sized onions; 1/2 kg of minced meat (beef; lamb); 1/2 cup of oil or margarine; 1 teaspoon of salt; 1/2 teaspoon of all spice; 1/2 teaspoon of ground cinnamon; 1/4 teaspoon of freshly ground pepper; 3/4 cup of yogurt; 2 tablespoons of sesame paste (tahini); 4 medium-sized tomatoes; 2 tablespoons of vinegar; 1/2 cup of pine nuts.

Doughs and pastries - "Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries by Consuela K. - Recipia

Sfiha or Lahm bi’ajin – Meat Pies Sfiha, also known as Lahm bi’ajin, is a delicious recipe that blends culinary traditions from Arab regions. These meat pies are not only a savory choice for any meal but also a wonderful way to bring a touch of history and culture into your kitchen. With a fluffy dough and a flavorful filling, Sfiha is a perfect choice for festive meals or moments when you want to impress family and friends. Preparation time: 30 minutes Rising time: 1 hour Baking time: 15 minutes Total: 1 hour and 45 minutes Number of servings: 24 pies Ingredients for the dough: - 6 cups of sifted flour - 2 cups of yogurt (taken out of the fridge a few hours beforehand) - 1 cup of olive oil (or another high-quality oil) - 3 teaspoons of instant yeast - 1 teaspoon of salt - 1/4 cup of warm milk (if using regular yeast, this step is essential) Ingredients for the meat filling: - 3 medium-sized onions, finely chopped - 1/2 kg ground meat (beef or lamb) - 1/2 cup of oil or margarine (for sautéing) - 1 teaspoon of salt - 1/2 teaspoon allspice seasoning (spice mix) - 1/2 teaspoon ground cinnamon - 1/4 teaspoon freshly ground pepper - 3/4 cup of yogurt - 2 tablespoons of tahini - 4 medium-sized tomatoes, grated or chopped - 2 tablespoons of vinegar - 1/2 cup pine nuts Step by step: Preparing Sfiha 1. Preparing the dough: In a large bowl, mix the sifted flour with the instant yeast for 2 minutes. This step is important to activate the yeast and achieve a fluffy dough. Then add the yogurt, oil, salt, and warm milk. Knead the dough for about 20 minutes until it becomes elastic and smooth. If the dough is too sticky, you can add a little more flour. 2. Rising the dough: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour. The dough should double in volume, which will make Sfiha fluffier. 3. Preparing the meat filling: In a large skillet, heat the oil and sauté the chopped onion for 5 minutes. The onion should become translucent but not browned. Add the ground meat, salt, allspice, cinnamon, and pepper. Cook over medium heat for 10 minutes, stirring constantly. The meat should be well cooked but not dry. 4. Mixing the filling ingredients: Once the meat is cooked, transfer the mixture to a bowl. Add the chopped tomatoes, yogurt, tahini, and vinegar. Mix all the ingredients well until combined. Finally, fold in the pine nuts. 5. Shaping the Sfiha: After the dough has risen, divide it into small balls, about 50 g each. On a floured surface, roll each ball of dough into a thin sheet about 5 mm thick. Use a cutter or a glass to cut out 8 cm diameter circles. Once you have the circles, gently roll them out with a rolling pin to make them oval. 6. Filling and baking: Preheat the oven to 220°C. Grease the trays with oil or margarine. Place the pies on the prepared tray, leaving enough space between them. Each pie should have a tablespoon of meat filling in the center. Sprinkle pine nuts on top. Let them rise on the trays for another 10 minutes. 7. Baking the Sfiha: Bake the pies in the preheated oven for 12-15 minutes, until they are golden and crispy. It is important to keep an eye on them, as each oven may bake differently. 8. Serving: Sfiha are served warm, alongside yogurt or a fresh salad. You can also add a squeeze of lemon for extra flavor. These pies are excellent as appetizers or for a lunch meal. Useful tips: - If you don't have tahini, you can use peanut butter as an alternative, although the taste will be different. - You can experiment with fillings by adding olives or roasted peppers to the meat filling for an even more complex flavor. - If you have leftover dough, don’t throw it away! You can use it to make hot dog rolls or cheese pies – creativity is key! Nutritional information: One serving of Sfiha (approximately 2 pies) contains on average: - Calories: 320 - Protein: 15 g - Fat: 21 g - Carbohydrates: 30 g - Fiber: 2 g Frequently asked questions: - Can I make Sfiha with chicken meat? Yes, you can replace beef or lamb with chicken. They will have a different taste, but will be just as delicious. - How can I store Sfiha? These pies can be stored in the fridge for 2-3 days. You can reheat them in the oven or microwave before serving. - Can I freeze Sfiha? Yes, Sfiha can be frozen before baking. Place them on a tray and put them in the freezer. Once they are firm, you can transfer them to an airtight container. When you want to prepare them, bake them directly from the freezer, adding a few minutes to the baking time. Sfiha is more than just a recipe; it is a culinary experience that will transport you to a world full of flavors and traditions. Share them with your loved ones and enjoy every bite! Bon appétit!

Category: Doughs and pastries Author: Consuela K. Views: 1 Date: 15.10.2024

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Doughs and pastries - "Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries by Consuela K. - Recipia 1

Doughs and pastries - "Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries by Consuela K. - Recipia 2

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