Photograph of the finished Sfeeha Baalbakieh

Middle East · Bánh thịt mở mặt Sfeeha Baalbakieh

Sfeeha Baalbakieh

2 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Lamb Lamb 880 g
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Pomegranate molasses Pomegranate molasses 100 ml
  • Photograph of Thick tomato passata Thick tomato passata 120 g
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Baharat spice blend Baharat spice blend 20 g
  • Photograph of Pine nuts Pine nuts 100 g

Method

  1. 1 Knead the dough with yeast, warm water, and butter for 12 minutes, then let it rise for 2 hours.
  2. 2 Squeeze out the juice from the tomatoes and chopped onions, then mix them with the minced lamb, pomegranate syrup, and baharat.
  3. 3 Squeezing out the excess water is a mandatory step; if the filling is too wet, it will leak out and make the bottom of the pastry soggy.
  4. 4 Roll out the dough into small 8 cm discs, then pinch the four corners together to form a square, ribbed tray.
  5. 5 Spread a thin layer of filling into the pastry and sprinkle pine nuts on top.
  6. 6 Bake at 240 degrees for 10 minutes; the oven must be very hot so that the cake cooks quickly without the filling drying out.

With an appliance

  • Air fryer 1 hr 50 min

    Replace step 6: spray sfeeha oil around the edges, use a 255-degree hot air fryer for 6 minutes, and rotate the tray after 3 minutes; the bottom crisps faster, but the fryer is small, so only a few pieces can be made at a time.

Start cooking