No birthday, no buffet and generally no celebration or party without Sfiha! These delicious little pies with “built-in pine nut turbo” are the absolute classic when it comes to finger food in Lebanese cuisine. Small, handy and super deliciously filled. If you have known my blog for a while now, then you probably already know that I could eat my fill of these little morsels by myself. Well … “could” implies that I haven’t done it yet – which is not really true 😀
Imagine that you are a child and you slowly realize that on one particular day of the year it is always about you and suddenly friends and relatives are standing in the house and all want to kiss you. What would you do? Exactly, you run to mummy, hide behind her and get something tasty put into your mouth while she keeps the guests away from you (or even greets them … I’m not so sure anymore). A big table has been set with all kinds of little things and the first ones are already starting to serve themselves. This was my first conscious encounter with Sfiha, my first great love 😀
The small minced meat pockets are extremely popular in my family. Everyone likes them and they are even made quite easily and relatively quickly. My mother still makes the dough herself. But if you are in a hurry and the buffet of the party has to be filled quickly, you can of course save some time with bought yeast dough. But honestly: bought dough is never as good as homemade dough.
In any case, a buffet with Sfiha should also include Taboulé. Yummy!
Recipe for Sfiha
For the dough (of course you can also use ready made yeast dough)
- 500 g Flour
- 3 tsp Dry yeast
- 1 tsp Salt
- 1 tsp Sugar
- 200 ml Water lukewarm
- 50 ml Milk lukewarm
- 100 ml Olive oil
- 500 g Minced beef
- 1 Onion
- 1 Tomato
- 10 g Pine nuts
- 1/2 tsp Harissa
- 1 tsp Cinnamon
- 2 tsp Sumac
- 1,5 tsp Salt
- Lemon slices
- Dissolve the sugar in the water and then stir in dry yeast and leave to stand for about 5 minutes.
- Knead all the ingredients together until the dough is smooth. The dough should be kneaded here for about 20 minutes. (A food processor will do the job).
- Then cover the dough and let it rise in a warm place for about 90 minutes.
- Peel and finely chop the onion.
- Cut the tomatoes into fine cubes.
- Roast the pine nuts briefly in a pan without fat.
- Mix all ingredients.
- Preheat the oven to 180 °C.
- Divide the dough into 4 parts and form into balls. Then let it rise covered for another 10 minutes.
- Then roll out one ball of dough thinly at a time and cut it out with a round form with a diameter of approx. 8 – 10 cm (e.g. a glass).
- Place approx. 1.5 tsp. filling in the middle of the round forms, fold up the outer surfaces of the dough and stick together at the corners.
- Place the Sfiha on a baking tray lined with baking paper, leaving some space in between and bake in the oven for about 12 minutes.
- Serve Sfiha with some lemon.