Lebanese Cuisine
Sfeeha bel lahme
Dough ingredients:
- 1 cup all purpose
flour.
- 1 cup self-rising
flour.
- ½ tsp salt.
- 1 tsp sugar.
- ¼ cup olive oil.
- ⅔ cup water.
Lamb meat ingredients:
- 1 lb lean ground lamb.
- 1 large onion, finely
minced.
- 2 mediem tomato,
finely chopped.
- ½ cup toasted pine
nuts.
- 2 tbsp olive oil.
- 1 tbsp pomegranate
molasses.
- 1 tsp allspice.
- ½ tsp cinnamon.
- ¼ tsp cumin.
- ¼ tsp clove.
- ¼ tsp nutmeg.
- 1 tsp salt.
- 1 tsp black pepper.
Lamb meat directions:
- Heat the oil in a skillet
over medium heat, then add the onion and stir until softens.
- Add the minced meat
and stir until it completely mixed with the onion and starts to change the color.
- Reduce the heat under
the skillet, and add the tomatoes cubes,
allspices, black pepper, salt and pomegranate
molasses to the mixture, stirring well and leave for about 7 minutes; stirring
occasionally.
- Add a little of water
to the mixture, stirring well, then cover and simmer until it cooked perfectly;
stirring occasionally.
- Leave it to cool and
mix it with the pine nuts.
Dough directions:
- Whisk the dry
ingredients together.
- Add the olive oil and
the water, adding just enough water to make the dough come together.
- Knead the dough for a
few minutes until it’s smooth and elastic.
- Put back in the bowl,
cover and let rest for 30 minutes.
- Break off Ping-Pong
sized rounds of dough and either roll out into 3 to 4 inch circles, or use the
tortilla press to do it.
- Place one heaping
tablespoon full of meat in the center of each circle of dough.
- Lightly apply a little
water to the outer rim of the circle of dough with a wet finger, and bring it
up around the meat and pinch together four corners of the dough to make a
square shape.
- Squeeze the corners
together so they stay closed.
- Place on a lightly
greased or lined baking sheet.
- Bake for about 20 to 25
minutes until the meat is cooked through and the dough is light golden brown.
- Serve hot with cucumber
yogurt sauce.