Sfeeha
Lebanese open-faced meat pies — small pastry rounds topped with spiced minced lamb and pine nuts. Keeping the lamb mixture properly moist rather than dry stops the topping drying out during the short, hot bake.
Ingredients
Instructions
Make dough with flour, yeast, water and oil, knead 8 minutes, prove 1 hour.
Mix lamb with tomatoes, onion, spices and pomegranate molasses.
Season well — mixture should be moist.
Divide dough into 20 small balls, roll into thin rounds.
Place on baking trays, spread meat mixture over each round.
Scatter pine nuts over each.
Bake at 220C for 12 minutes until pastry is golden and meat is cooked.
Serve with yoghurt, lemon wedges and fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.