Sfeeha: Middle Eastern Lamb and Pine Nut Pies with Tzatziki
Course: Appetizer, Middle Eastern
1cupall purpose flour
1lblean ground lamb
1/2large onionfinely minced
1 tomatofinely chopped
1/2cuptoasted pine nuts
2heaping tsp Middle Eastern spice mixor a 1/4 tsp each of cumin, clove, cardamom, coriander, nutmeg, cinnamon, allspice, rosemary
1tspfresh cracked pepper
juice of 1/2 lemon
1Persian cucumberpeeled and very thinly sliced
juice of 1 lemon
1bunch fresh mintthinly sliced or chopped
salt and pepper to taste
Preheat oven to 350F
To make the dough: 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.
To make the filling: 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.
To make the sauce: mix everything together and taste to adjust the seasonings. Keep refrigerated until needed.
https://theviewfromgreatisland.com/sfeeha-middle-eastern-lamb-and-pine-nut-pies-with-tzatziki/ August 15, 2012