Little lamb pies with yoghurt cheese and pomegranate

Little lamb pies with yoghurt cheese and pomegranate

By
From
New Middle Eastern Food
Makes
12
Photographer
Mark Roper

These little pies from Baalbeck, known as sfiha, are renowned across Lebanon.

Dough

Ingredients

Quantity Ingredient
310g bakers’ flour
1/2 teaspoon salt
3/4 teaspoon sugar
1 tablespoon dried yeast
50ml warm water
150g natural yoghurt
3 tablespoons extra-virgin olive oil
1 quantity Minced lamb manoushi
Yoghurt cheese, to serve
extra-virgin olive oil and pomegranate molasses, to serve

Method

  1. Sift the flour into a large mixing bowl and add the salt. Dissolve the sugar and yeast in the warm water. In another small bowl, whisk together the yoghurt and olive oil. Pour the bubbling yeast into the flour with the yoghurt mixture. Knead for about 10 minutes, until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
  2. Preheat the oven to 200°C. Knock back the dough then tip it out onto a floured work surface.
  3. Dust a rolling pin with flour, then roll the pastry out as thinly as you can. Cut it into 12 rounds, each about 10 cm in diameter. Place a spoonful of minced lamb mixture in the centre of each round. Moisten the edges of the pastry with a little water, then pinch the corners together to form the traditional shape.
  4. Bake the pies for 8–10 minutes. Serve with a big dollop of yoghurt cheese, a drizzle of oil and a splash of pomegranate molasses.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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