Remember a while back when I talked about starting a gratitude or smile journal? Well I thought I would take Natalie’s example and making it part of my posts. I won’t promise it to be a part of each and every post but I will do my best. So here are the things that made me smile today:
- School is finally over! My little one finished her last exam yesterday… hooray!
- My potato pizza made it into food buzz top 9 for today…I was thrilled when I read a comment from Nami that said congratulation! Thank you sweet Nami
- Speaking of sweet people, Manu of Manu’s menu awarded me the versatile blogger award. Manu is an amazingly creative and warm person, I see her sweet and encouraging comments in most of the blogs I read. She always has something great to say and you can feel her words are coming from the heart.Thank you Manu.Please take the time to visit and enjoy her blog.You’ll love it.
- Reading this post by one of the most amazing people I know in the world of blogging..Ginger of couturier trapped in suburbia
- I decided to start a window mini garden, I had already got 2 small mint plants and a pot with a basil plant 2 weeks ago,thebasil is a mini tree now lol I love to shake it gently in the morning and the smell of basil fells the kitchen. I bought a 4 small flower plants and I’m planning to arrange the whole thing over the weekend and have some pictures to post for you next week
Today’s recipe is a family favorite. It can be a main meal, a snack or a party appetizer depending on your preference and the size you make them.
There are MANY recipes out there for the dough and the stuffing, this is my favorite. You may find the addition of tahini,pomegranete molassess and labaneh (drained greek yogurt) a bit strange but they do transform the taste of the meat and take it to the next level..still ,they are entirely optional.
You can knead the dough in the food processor or by hand.I like doing it by hand especially when I am having a bad day. It is a great way to vent anger or frustration. You can punch the dough, slam it against the table, get it all out without anyone getting hurt..it is even good for the dough lol
The trick in keeping these pies from opening up during baking is to wet the edges of the dough with a little water before you shape it, that will seal the dough together and prevent it from opening once baked.
Meat pies (sfeeha)
To make the dough
2 cups flour
1 teaspoon yeast
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons olive oil
3/4 cup water
To make the stuffing
500 grams ground beef
1 medium onion chopped
2 tablespoons olive oil
1/2 teaspoon all spice
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 tablespoon Tahini(optional)
1 tablespoon labaneh(optional..you can replace it with sour cream)
1 tablespoon pomegranate molasses
Salt to taste
1/2 tablespoon dried mint
Proof the yeast by mixing the yeast, salt and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast)
In a bowl whisk together the flour and salt till combined
Add the oil and then rub it into the flour mix with your fingertips
Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)
Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes)
Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.
To make the stuffing saute the onions in the olive oil untill translucent.
Add the ground beef and spices and stir untill it is half done.
Add the molasses, tahini,labaneh and mint. Stir to combine.
To assemble the sfeeha
Oil your baking sheets.
Center your oven rack
Heat your oven to 270 C (or the highest setting or temperature your oven can get to )
Roll the dough ball into a small circle, place the stuffing in the center.
Wet 1 cm of the dough circumference with water using a brush or your finger.
Take two sides of the dough circle and seal them together by pinching them between your finger and thumb
Repeat that with the other sides of the circle untill you get 4 corners.
Transfer the dough to the baking sheet and allow to rest for 10 minutes.
If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.
When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.
Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.
Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet)
Place them under the broiler untill the tops are golden brown
Transfer to a wire rack to cool.
Make yourself a cup of tea and ENJOY
Jeannine | SaylorMade
/ December 18, 2012I used to live in Ottawa, Canada and we enjoyed the most delicious flat Lebanese meat pies. We live in Victoria, BC, Canada now and my husband says the bakery he tried didn’t come close to the taste of our favourite pies. I’m excited to give this recipe a try in the new year. Thank you for posting this. Your site is beautiful.
Sawsan@ Chef in disguise
/ December 20, 2012I hope these will be what you are looking for Jeannine
Randa Saab
/ November 30, 2012Lovely blog but the sfeeha is not a “lebanese meat pie”. Its a levantine arabic meat pie. The cuisine that is called lebanese is actually pan-syrian levantine arab cuisine so its not fair to call it lebanese.
bushra
/ November 11, 2012Hi sawsan …our website is amazing I bookmarked it on my phone for easy reach
I want to ask you something about safee7a I made it today with fatayer dough but when it came out from the oven it was so hard not even a little fluffiness in it ( like biscuits) did I miss something ? And can I add a little milk to the dough ? Thanks in advance
Sawsan@ Chef in disguise
/ November 11, 2012Hello Bushra
Sorry to hear about the sfee7a, you mean you used my cheese fatayer recipe? if the answer is yes there could be more than one reason, your oven temperature was low which dried out the dough (you need to check with an oven thermometer, sometimes ovens can give you a temperature lower or higher than the one you set them to).
Another reason may be that you did not knead the dough long enough, you need to knead the dough to develop gluten which makes the dough fluffy and light
You also need to allow the dough to rise till it doubles then allow it to rest after you shape it
One last thing you may want to try is omit the baking powder. The baking powder helps the dough rise better in the oven but it also causes the baked goods to harden a little when they are cold
I hope this helps Bushra
bushra
/ November 16, 2012Thank you sawsan, I appreciate your quick response and I’ll do it again using the tips you mentioned above. Thanks again
Raafieh Ahmed
/ October 29, 2012Assalamalaykum.I am from India,living in middleeast for the past 10 years..having developed a liking for middleeast cuisine ,I never attempted to cook it BUT NOW after visiting your site accidently….I am going to try your fatayer recipe today! Your photography is too good and I am sure the food must be tasting even better!!
Thanks a lot for being generous and sharing your recipies…All the best to you.
Raafieh.
Sawsan@ Chef in disguise
/ October 29, 2012Wa alikom al salam Raafieh
Thank you so much for your kind comment. I am so glad you enjoy my blog and I hope you will enjoy the fatayer and any other recipe of mine that you try
shabana
/ October 15, 2012hi i am in such a awe after seeing ur blog,it is so versatile,and i relate to u soo much as a muslim,as a foodie,having a son who is crazy about mqqueen cars!!!,coming to this recipe this one as such a hit in our family every one loved it ,i posted my result of ur recipe in my blog plz have a look and post ur lovely comments…. it is http://bondedbyfood.blogspot.in/2012/10/meat-pies-sfeeha.html
Sawsan@ Chef in disguise
/ October 17, 2012Hello Shabana
Thank you so much for your kind comment. I am really glad the sfeeha was to your liking. Heading over to your blog
A.sammi
/ September 22, 2012assalammualaikum, it’s look so delicious, i’ve never made any mideast food but this is something i would try soon,and maybe u can add some of indonesian food cause there is a lot of good food, greeting from indonesia.
Sawsan@ Chef in disguise
/ November 11, 2012Hello A.sammi
Thank you for stopping by. I have little experience in Indonesian food but I will try to add a few recipes
iris
/ September 5, 2012I have just discovered your site and want to thank you for sharing your recipes.
Sawsan@ Chef in disguise
/ September 5, 2012Thank you for the comment Iris
I hope to hear from you more often
Anonymous
/ September 5, 2012I have just discovered your wonderful site and am excited to try your recipes. I can’t wait to try and make the meat pies. Thank you for sharing.
Sawsan@ Chef in disguise
/ September 5, 2012Thank you kindly and welcome to the chef in disguise
Nanditha Sashidharan
/ August 7, 2012Takes me back when i look at your stellar food images
I am from India and stayed for a bit in the UAE. Sorry to say we don’t get Sfeeha, Fatayer, Ara’yes here 
i can;t wait to make these. May i ask if there is a reason the recipe for the dough of Fatayer and Sfeeha are different? Can i use one for both?
Sawsan@ Chef in disguise
/ August 7, 2012Hello Nanditha
The Sfeeha dough is traditionally a simple dough with no additives like yogurt which you find in the fatayer dough. You can use the fatayer dough to make Sfeeha but not the other way around.
I hope you will enjoy them when you give them a try
Anonymous
/ August 7, 2012Takes me back when i look at your stellar food images
I am from India and stayed for a bit in the UAE. Sorry to say we don’t get Sfeeha, Fatayer, Ara’yes here 
i can;t wait to make these. May i ask if there is a reason the recipe for the dough of Fatayer and Sfeeha are different? Can i use one for both?
Anonymous
/ April 20, 2012This doesn’t say when to add the yeast ? Or maybe i don’t see it ?
Sawsan@ Chef in disguise
/ April 20, 2012Sorry for that, I updated the post with the instructions now.
You proof the yeast in water mixed with sugar then use that yeast water to knead the dough
A_Boleyn
/ February 3, 2012I’m looking through the breads and marvelling at the variety of cuisines and techniques used. Amazing.
Sawsan@ Chef in disguise
/ February 3, 2012Thank you kindly for stopping by
The Culinary Lens
/ July 3, 2011Oh my.. These look wonderful. I love the various meat pies/patties/pasties there are around the world. Every culture seems to have one
thefooddoctor
/ July 3, 2011They do ! I totally agree..
thank you for your kind comment
kitchenbelleicious
/ June 13, 2011I so made cajun meat pies just last week! Yours look so great and I love the flavors you used. I need to try your version next time. Dont’ you just love them. They are so cute and so full of flavor- perfect for kids and adults!
thefooddoctor
/ June 14, 2011I totally agree..they are perfect for kids and grown ups..I will have to try it your way..cajun meat pies sound yummy
Good Cooks
/ June 12, 2011Your pictures made me hungry Sawsan, I love safeeha, yummy in all occasions.
thefooddoctor
/ June 12, 2011Thank you Samah
kankana
/ June 11, 2011They look so perfect and neat little bite. Perfect for party too. And you shared the dough recipe too which is great
thefooddoctor
/ June 12, 2011Hope you’d give them a try..they are really yummy
fatisrecipes
/ June 11, 2011I LOVE sfeeha with yoghurt! MmmMmmMmm….
thefooddoctor
/ June 11, 2011mmmmmmmmmmm indeed
eva626
/ June 11, 2011thats like the perfect party food…except it would be a pain to see all of them go so fast…darn those hungry guests
thefooddoctor
/ June 11, 2011hehehehe..make them for yourself and enjoy them without the hungry guests
Heather
/ June 11, 2011Looks delish and sounds easy to prepare! Love the photos.
thefooddoctor
/ June 11, 2011It is really easy ..you just need to give it time and it will be great..
thank you for stopping by and for your compliment
cakewhiz
/ June 11, 2011congrats on the top 9! i just checked out that pizza and it looks delicious!
i have had these “sfeehas” before when i lived in the middle east … they taste so meaty and yummy plus they make the greatest snack ever! i haven’t tried making my own but i really should give them a shot…hehe
thefooddoctor
/ June 11, 2011You are right..they make a wonderful snack..I like to make a few extra just for that
justonecookbook
/ June 11, 2011How CUTE! Looks like star..sort of. I love your pictures Sawsan! Especially…(your might think I’m strange) the round cute dough!!! I want to pet them (getting weirder?)….sounds like bread making is really like raising children! LOL. This recipe has a lot of new ingredients I have never heard of. I’d love to have a bite of this…can’t imagine how delicious it tastes like!
thefooddoctor
/ June 11, 2011Thank you Nmai..
and no I don’t think you’re strange..I love the feel of the dough too hehehe
I know there are many new ingredients here but they are really common ingredients in middle eastern cooking and they are healthy and yummy ..
hope you’d give them a go
Caroline
/ June 11, 2011What gorgeous meat pies! Fabulously wrapped, and browned to perfection. I can’t wait to see what you cook with the herbs from your mini garden.
thefooddoctor
/ June 11, 2011Thank you Caroline
My mint plants are just too small to do anything with them, there is a tiny rosemary too
What I’m facing now is an out break of basil hehehehe
wizzy
/ June 11, 2011Love the idea of a gratitude journal…hmm let’s see now…I am grateful for finding your blog and grateful that you posted this recipe of these yummy pies:-)
thefooddoctor
/ June 11, 2011hehehe good one
I am the one who is grateful you visited my blog so that I could get to discover yours
Erin @ Dinners, Dishes and Desserts
/ June 11, 2011What a great meat pie. I am bookmarking this recipe right now. I know my husband will love these – great combination of flavors with the meat!
thefooddoctor
/ June 11, 2011Thank you Erin..I hope to hear what you think when you try it
Geni - Sweet and Crumby
/ June 10, 2011I must thank you a hundred times for this recipe and detailed description which I will assuredly be grateful for when I am making these soon. One of my best friends is from Lebanon and she is not much of a cook so I think she will be pleased when I surprise her with these sometime soon. They look scrumptious!
thefooddoctor
/ June 11, 2011You are too kind Geni..
I really hope your friend will like these..it is so sweet of you to think of making them for her
Linda
/ June 10, 2011Most meat pies look boring compared to your “star” looking pies! The filling sounds really good, nice flavor combinations. Congrats to you on Food Buzz; you always have great recipes!
thefooddoctor
/ June 11, 2011Thank you Linda..you are too kind
Maris (In Good Taste)
/ June 10, 2011These are fantatsic. The crust the filling every part of them are ideal! Great Photos!
thefooddoctor
/ June 11, 2011Thanx Maris..I really appreciate it
chicaandaluza
/ June 10, 2011Love the gratitude journal – it made me run outside and brush my hands against my basil plants! What a beautiful recipe – the pies look amazing and the photographs are lovely too. Can´t get beef here easily, but I can improvise! Looking forward to trying them. Have a wonderful weekend!
thefooddoctor
/ June 11, 2011Don’t you just love the smell of basil! it is so refreshing
You can use other kinds of meat but you may have to change the spices a little then
Looking forward to seeing your creation
Rufus' Food and Spirits Guide
/ June 10, 2011Those are the prettiest meat pies I’ve ever seen. I love the spices that go into the meat. And thanks for the tips on the dough!
thefooddoctor
/ June 11, 2011You are most welcome
Thank you for your kind words
Ginger
/ June 10, 2011These are absolutely adorable! Congratulations on being selected in the Food Buzz! Well deserved, you should be so proud of yourself, I know that I am certainly proud of you!! You are the best blogging buddy a girl could have! Cheers!
thefooddoctor
/ June 10, 2011As always you manage to put a smile on my face and on my heart..Thank you for being you
ChefMom
/ June 10, 2011These are so cute! And they look yummy. (Much more appetizing than the last meat pie I had.) I’m going to keep this one on file for when we get Lebanon in our cooking adventure…if not sooner.
I started my gratitude journal up again last week after reading your post. It does start and/or end the day right. 
Congrats on the Food Buzz top 9! Way to go!
thefooddoctor
/ June 10, 2011Thank you so much ChefMom…Lebanon is definetly worth a visit for a cooking adventure..
You were part of my motivation to do this gratitude journal thing..I really appreciated your comment then and now
Thanx for the congrats and for reading