Sfeeha

I bought some ground lamb because it was on sale.  The only cuisine that comes to mind which uses ground lamb is Mediterranean rim.

I found this recipe in Mideast & Mediterranean Cuisines, but there are several versions floating around.  Sfeeha are often called Lebanese pizza.  I'm giving you the dough recipe, but you can use store-bought pizza dough.

Rose Dosti's version of folding is hamantaschen-shaped.  You can make it four- or five-pointed, or pucker it up like a shiu-mai dumpling.  Size is also up to you.  The twelve this recipe instructs makes pies about as big as a McDonald's hamburger.  For appetizers, just make them half the size and get two dozen out of it.


Dough
1-1/4 C warm water
1 package dry yeast (1 TB)
1 Tb salt
3+ C flour
1 Tb olive oil

Filling
1 lb ground lamb
1 medium onion, diced
1/4 C lemon juice
1/4 C plain yogurt
1/4 C pine nuts
salt & pepper to taste
Olive oil for brushing

1.  Place 100º F water in a bowl.  Sprinkle with yeast and allow to dissolve.  Stir in 1 C flour to make a batter.  Add salt, 1 Tb oil, and 1 C flour.  Stir to make a soft dough.

2.  Turn dough onto floured board.  Knead until smooth, adding as little flour as needed.  Round dough and place in a lightly oiled bowl.  Allow to rise in a warm place while you make the filling.  Set timer for 1 hr.

3.  In another bowl, combine lamb, onion, lemon juice, yogurt, pine nuts, and salt and pepper.  (If desired, toast nuts before adding to mix.)  Knead together like a meatloaf.  Place in fridge for flavors to meld until the dough is done proofing.

4.  Once dough has doubled, punch down dough and allow to rest for 10 minutes.  Divide into 12 portions by weight.  Heavily oil two rimmed baking pans.  If you have parchment paper, use that, and still grease it.  On a floured surface, roll out each piece into 6" circles.  It's ok if they shrink back a bit.

5.  Preheat oven to 375º.  Fill each circle with scant 1/4 C of lamb mixture.  Pull up three sides to make a three-cornered shape, leaving a venting hole in the middle.  If necessary, pinch the edges closed.  Place pies six to a sheet and bake for about 25 minutes, until golden.

6.  Remove from oven, brush lightly with olive oil, and remove to wire racks to cool.  Serve while still warm.

Makes 12

Difficulty rating  :-0