Скачать или смотреть Sfeeha Recipe (Lahm bi Ajeen) | Middle Eastern Open Faced Meat Pies

Get my recipe for a quick and easy Sfeeha, open-faced Middle Eastern pies using the quick dough recipe from our last video.
   • Quick Dough for Sfeeha, Fatayer and More  

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Ingredients
(Makes about 20, with the dough recipe, video link above)
200g (7 oz) minced lamb or beef
2 tomatoes, chopped and drained
small handful parsley, finely chopped
1 medium onion, finely chopped
2 tsp ground allspice
1 tsp baharat
1 tsp ground chilli powder (optional)
3/4 tsp salt
some freshly ground black pepper
1 Tbsp sundried tomato paste or regular
1/2 Tbsp EV olive oil
2 Tbsp pomegranate molasses

Bake at 220℃ (430℉/200℃ Fan) for 12 - 15 minutes

Store leftovers in the fridge in a sealed container for 24 hours.
Freeze for up to 3 months.

0:00 Intro
1:25 Make the filling
2:04 Grease baking sheet
2:09 Flatten doughballs, top and bake

Enjoy!