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Thursday, November 09, 2006

Wholemeal Arabic Sfeha

I fancied having another go at making Arabic Sfeha (meat pastries), I made some with white flour, and made these with wholemeal flour as an experiment. They came out really well :o)

The open pies are beef mince pies. Some of the closed triangle ones are stuffed with feta cheese, and the others are stuffed with spinach.
I made a few mini pizzas as well.

Wholemeal Arabic Sfeha

Here is a mixture:

Arabic Sfeha (Mince Meat Pastries)

Here's the recipe from last time:
Homemade Sfeha (mini lamb pies).

Preperation Time 30 mins (plus standing time)
Cooking Time 10 mins

Dough Ingredients:
- 150g plain flour
- 7g dry yeast
- half teaspoon salt
- 1 tablespoon olive oil
- 125ml warm water
- olive-oil spray.

Lamb topping Ingredients:
- 100g lamb mince
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- half teaspoon pepper
- quarter teaspoon chilli powder
- half an onion cut finely
- pine nuts
- 2 teaspoons pomegranate molasses

Cooking Method:
1- Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball. Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in warm place about 1 hour until dough doubles in size.
2- Meanwhile, make lamb topping by combining the ingredients in a small bowl.
3- Pr-heat oven to moderately hot. 200C (400F) Gas Mark 6
4-Knead dough on lightly floured surface 5 minutes, roll dough to 2cm thickness. Using 7cm cutter, cut 20 rounds from dough, place rounds on oiled tray.
5- Divide topping among rounds, press a little to ensure it sticks.
6- Bake uncovered in oven about 10 to 12 minutes.
7- You could also make other shapes such as boat shaped with the edges up etc.
8- Enjoy with yoghurt, salad and Syrian dips such as hummos and aubergine dips.


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