Sfeeha: Middle Eastern Lamb and Pine Nut Pies
Middle Eastern Lamb and Pine Nut Pies are a unique and satisfying hot appetizer for your next party!
Servings: 18
Ingredients
Dough
- 1 cup all purpose flour
- 1 cup self-rising flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 cup olive oil
- 2/3 cup water
Filling
- 1 lb lean ground lamb
- 1/2 large white onion, finely minced
- 1 tomato, finely chopped
- 1 clove garlic, minced
- 1/2 cup toasted pine nuts
- 2 tsp Middle Eastern spice mix, or a 1/4 tsp each of cumin, clove, cardamom, coriander, nutmeg, cinnamon, allspice, rosemary
- 1 tsp salt
- 1 tsp fresh cracked pepper
- 2 Tbsp lemon juice, (about 1/2 lemon)
- 1 tsp pomegranate molasses, optional
Sauce
- 1 cup Greek yogurt
- 1 Persian cucumber, peeled and very thinly sliced
- 1 clove garlic, minced
- 2 Tbsp lemon juice, (about 1/2 lemon)
- 1 bunch fresh mint, thinly sliced or chopped
- salt and pepper, to taste
Instructions
- 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.
Nutrition
Serving: 1 serving · Calories: 180 kcal · Carbohydrates: 13 g · Protein: 8 g · Fat: 11 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.4 g · Cholesterol: 19 mg · Sodium: 219 mg · Potassium: 88 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 73 IU · Vitamin C: 3 mg · Calcium: 23 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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