Name: Lebanese Meat Pies Sfeehas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Lebanese
Ingredients: 3 ⅔ cups self-rising flour (plus more for dusting); 3 tablespoons powdered milk; 2 ¼ teaspoons instant yeast; ½ teaspoon kosher salt; 2 tablespoons granulated sugar; ½ cup oil (avocado or canola); 2 large eggs (room temperature); 1 cup warm water (105-110 degrees); 2 tablespoons ghee or oil; 1 large yellow onion (chopped); 1 pound lean ground beef; 3 Roma tomatoes (diced); 2 teaspoons kosher salt; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; ¼ teaspoon cayenne pepper; 2 tablespoons sumac; 2 tablespoons lemon juice; 2 tablespoons parsley (chopped); 6 tablespoons tahini paste; 2 tablespoons pomegranate molasses

Description

Quick and easy Lebanese Meat Pies Sfeehas baked to perfection for a comforting weeknight dinner.

Ingredients

Scale

3 ⅔ cups self-rising flour (plus more for dusting)
3 tablespoons powdered milk
2 ¼ teaspoons instant yeast
½ teaspoon kosher salt
2 tablespoons granulated sugar
½ cup oil (avocado or canola)
2 large eggs (room temperature)
1 cup warm water (105–110 degrees)
2 tablespoons ghee or oil
1 large yellow onion (chopped)
1 pound lean ground beef
3 Roma tomatoes (diced)
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
¼ teaspoon cayenne pepper
2 tablespoons sumac
2 tablespoons lemon juice
2 tablespoons parsley (chopped)
6 tablespoons tahini paste
2 tablespoons pomegranate molasses

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Instructions

Combine the self-rising flour, powdered milk, yeast, and kosher salt in a large mixing bowl. Whisk until mixed. Make a well in the center and add the oil and eggs.
Stir in the warm water bit by bit with a wooden spoon until a soft dough forms. Knead on a floured surface 6-8 times. Let it rise covered for about 1 hour.
Heat ghee in a skillet over medium heat. Sauté the chopped onions until translucent (about 3 minutes).
Add the ground beef and cook until browned (about 7-8 minutes). Scrape the bottom for flavor.
Toss in the diced tomatoes and cook for 8-9 minutes until wilted. Stir in salt, cinnamon, allspice, cayenne, sumac, tahini, and pomegranate molasses. Cool slightly and mix in lemon juice and parsley.
Preheat the oven to 425 degrees F. Divide dough into 16 large or 32 mini pieces. Roll each into circles.
Spoon 2 tablespoons of filling into each large circle, seal the edges, and place on parchment-lined baking sheets.
Let the pies rest for 15 minutes and then bake for 12-15 minutes until golden brown. Serve warm with yogurt or tahini dip and lemon wedges.

Notes

These meat pies are versatile and can be filled with leftover proteins or veggies for a vegetarian version. Serve with yogurt or salad.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Lebanese

Nutrition

Serving Size: 1 pie
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 15g
Cholesterol: 70mg