Lebanese Sfeeha (meet pie) / Lahm bi ajeen
Ingredients
- 3 cups all-purpose flour
- 1/2 cup olive oil extra virgin
- 1/2 teaspoon salt
- 1 cup water warm
- 2 lbs lamb meat raw minced
- 1 large onion chopped
- 1 teaspoon 7 spices
- 1 teaspoon paprika or Aleppo pepper
- 2 tomatoes finely chopped
- 1/2 teaspoon olive oil extra virgin
- 1/2 teaspoon salt or to taste
- 4 oz pine nuts
- 1 tablespoon Harissa/red chilli paste optional if you like lit spicy pungent food
Servings: mini pies
Instructions
- In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
- Gradually fold the flour into the water while simultaneously rotating the bowl.
- Dough will be slightly sticky. Knead ( or a minutes) the dough until pliable and no longer sticky.
- Place in fridge covered for one hour allow dough to set.
- Lightly flour your work surface and roll out the dough into a 1/4” thick rectangle.
- Using a cookie cutter or even a large glass, cut out circles from the dough.
- Do not lift or remove the circles.
- Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
- Cover with plastic wrap and refrigerate until needed.
- Place the onion in a bowl and rub in the spices, salt. Add the minced meat and tomato, the oil.
Filling & Cooking Preparation:
- Preheat oven to 400 degrees
- Divide the filling on top/ (middle) of each circle of dough. You can fold the edges or keep them flat. You can pinch the rounds together at the four ‘corners’, bringing up the sides to make walls around
- Press the filling down with a fork so that it lightly adheres to the dough.
- Garnish with pine nuts.
- Arrange the pies on the baking tray. Bake for 10-15 minutes or until golden brown.
- They are done when the crust turns golden on the edges.
- Serve warm at room temperature! You can squeeze a touch of fresh lemon on the top and add pinch of red pepper on the top (optional). Enjoy it with Tatziki or Ayran / yougurt drink!