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Sfiha (Lahm Bi`ajeen)




Source of Recipe


the web


Recipe Introduction


(Meat Pies)

These meat pies originate in: Syria, Jordan, Lebanon and Iraq.

Servings:30 pies


List of Ingredients




1/2 quantity of Khoubiz dough recipe*

1 tablespoon vegetable oil

1 # pound of fresh, coarsely ground lamb

1 medium onion, chopped fine

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon black pepper

1/4 teaspoon white pepper

salt to taste

1/2 cup chopped tomatoes

2 Tablespoons fresh lemon juice

extra vegetable oil

Recipe



Prepare the Khoubiz dough. Set aside to rise 1 1/2 hours (this should become double in size)

Heat the vegetable oil in a heavy large skillet over medium high heat. Add the ground lamb and stir and cook until the meat is crumbly and it is no longer pink. Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but it should be moist. Set aside to cool.

Punch down the dough and roll on a lightly floured pastry board till it is 1/4 inch thick. Cut 10 4 inch rounds. Continue to roll the trimmings into a ball, roll them out and cut into rounds also. Place the rounds on a cloth and cover with another cloth.

Take a round of dough and flute the edges with fingertips. Spread a heaping tablespoon of the meat/nut mixture and into the small pie shell you have formed. Place one inch apart on an oil baking sheet. Lightly brush the pies, including the meat and the crust with more oil.

Bake in a pre heated oven at 350 degrees 15 minutes or until the crust is golden.

Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.


Khoubiz (Pita Bread)

Servings: 8 loaves

1/2 ounce active dry yeast

1 teaspoon sugar

2 1/2 cups warm water

8 cups plain flour

2 1/2 tablespoons vegetable oil

2 teaspoons salt

3 tablespoons oil

Dissolve the yeast in 1/4 cup of the lukewarm water. Stir in the sugar. Set aside in a warm place. Leave it until it begins to rise up and foam. This will take about 15 minutes.

Sift the salt and flour together into a large, warm mixing bowl..

Form a well in the center of the flour mixture. Pour the yeast into the center. Gently mix the yeast into the flour. Mix by hand, adding small amounts of warm water if necessary.

Knead until this becomes a soft dough. Transfer the dough from the bowl to a floured pastry board and continue to knead until it is smooth and shiny. This will take about 15 minutes. Knead 2 tablespoons of oil into the dough. Roll into a large ball. Rub the remaining one tablespoon of oil over the surface of the ball. Return to the bowl. Cover with a moist cloth. Set in a warm place to rise. Leave it about 1 1/2 hours until it doubles in size.

Pre heat the oven to maximum heat at a minimum of 30 minutes before using. Punch down the dough. Pull the edges up to form another ball. Transfer to a lightly floured board and knead 2 minutes.

Divide into 8 equal portions and roll each portion into a ball. On the floured board flatten each ball and roll with a heavy rolling pin into flat round shapes approximately 1/4 inch or 6mm thick. They should be about 12 inches in diameter. Place the flattened bread rounds on a lightly floured cloth. Cover this with another floured cloth set in a warm spot to rise again to double their size. This should take about 30 minutes.

Pre heat the baking tray in the oven for 5 minutes. Carefully rub the tray with oil.

Place one round at a time on the baking tray. Cook 5 - 9 minutes. The bread should swell in the middle and become a light brown in color. Remove from the oven and wrap in a clean cloth to keep moist. The swelling will disappear when the bread is removed from the oven. Continue this procedure with the remaining rounds.