Post by Amani on Sept 28, 2012 12:28:53 GMT -5
Sfeeha, Lamb and Pine Nut Pies
adapted from Wandering Spice
Makes about 15-18 pies.
Set oven to 350 degrees F.
1 batch dough (see below)
1 lb lean ground lamb
1/2 large onion, finely minced
1 tomato, finely chopped
1 garlic clove, minced
1/2 cup toasted pine nuts
2 heaping tsp Middle Eastern spice mix (or a 1/4 tsp each of cumin, clove, cardamom, coriander, nutmeg, cinnamon, allspice, rosemary)
1 tsp salt
1 tsp fresh cracked pepper
juice of 1/2 lemon
1 tsp pomegranate molasses (optional)
Mix all the ingredients in a bowl, taking care not to overwork the meat.
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 and bake for about 20-25 minutes until the meat is cooked through and the dough is light golden brown.
Serve hot with Tzatziki and more pomegranate molasses for drizzling on top.
Dough
1 cup all purpose flour
1 cup self-rising flour
1/2 tsp salt
1 tsp sugar
1/4 cup olive oil
2/3 cup water
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 let the tortilla press do it for you.
Continue with the recipe above.
Tzatziki (Cucumber Yogurt Sauce)
1 cup Greek yogurt
1 Persian cucumber, peeled and very thinly sliced
1 clove garlic, minced
juice of 1 lemon
1 bunch fresh mint, thinly sliced or chopped
salt and pepper to taste
Mix everything together and taste to adjust the seasonings. Keep refrigerated.
adapted from Wandering Spice
Makes about 15-18 pies.
Set oven to 350 degrees F.
1 batch dough (see below)
1 lb lean ground lamb
1/2 large onion, finely minced
1 tomato, finely chopped
1 garlic clove, minced
1/2 cup toasted pine nuts
2 heaping tsp Middle Eastern spice mix (or a 1/4 tsp each of cumin, clove, cardamom, coriander, nutmeg, cinnamon, allspice, rosemary)
1 tsp salt
1 tsp fresh cracked pepper
juice of 1/2 lemon
1 tsp pomegranate molasses (optional)
Mix all the ingredients in a bowl, taking care not to overwork the meat.
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 and bake for about 20-25 minutes until the meat is cooked through and the dough is light golden brown.
Serve hot with Tzatziki and more pomegranate molasses for drizzling on top.
Dough
1 cup all purpose flour
1 cup self-rising flour
1/2 tsp salt
1 tsp sugar
1/4 cup olive oil
2/3 cup water
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 let the tortilla press do it for you.
Continue with the recipe above.
Tzatziki (Cucumber Yogurt Sauce)
1 cup Greek yogurt
1 Persian cucumber, peeled and very thinly sliced
1 clove garlic, minced
juice of 1 lemon
1 bunch fresh mint, thinly sliced or chopped
salt and pepper to taste
Mix everything together and taste to adjust the seasonings. Keep refrigerated.