Lebanese Sfeeha

Method13 steps

1. 1

   Step 1: Combine the half-cup milk and half-cup water in a bowl. Check the mixture is only lukewarm, around 38°C; let it cool if hotter.

   Uses ½ cup lukewarm milk · ½ cup lukewarm water

2. 2

   Step 2: Stir the sugar (½ teaspoon) and dried active yeast (2 teaspoons) into the lukewarm milk-water mixture from step 1. Leave for 15 minutes, until bubbly and active.

   Check active yeast · 15 minUses Complete lukewarm milk-water bowl · ½ teaspoon sugar · 2 teaspoons dried active yeast

3. 3

   Step 3: In a large bowl combine the dough flour (3¼ cups), dough salt (½ teaspoon), olive oil and active yeast liquid from step 2. Bring together into a smooth ball. Only if dry, add extra lukewarm water 1 tablespoon at a time.

   Uses 3¼ cups all-purpose flour for dough · ½ teaspoon salt for dough · 3 tablespoons regular olive oil · Complete active yeast milk-water mixture · Extra water only if dry, 1 tablespoon at a time

4. 4

   Step 4: Turn the dough from step 3 onto a lightly floured surface. Knead for around 5–10 minutes until smooth and elastic, springing back when poked.

   Uses Complete mixed dough · A little flour for kneading, hands and rolling as needed

5. 5

   Step 5: Put the kneaded dough from step 4 in a large bowl and cover with cling film. Leave in a warm place for at least 2 hours, checking that it has doubled before continuing. If using a prewarmed oven, turn it off before putting the dough inside.

   Check doubled dough · 120 minUses Complete kneaded dough; work-surface flour remainder excluded

6. 6

   Step 6: With lightly floured hands, knock back the risen dough from step 5. Divide it into small golf-sized balls for approximately 40 small pies. Cover with muslin and leave to prove for another 30 minutes. Prepare the filling in step 7 during this wait.

   Second dough proof · 30 minUses Complete risen dough · A little flour for kneading, hands and rolling as needed

7. 7

   Step 7: During the second proof, put the cold ground lamb (250 g), small onion (1 small), two tomatoes, filling salt (½ teaspoon), black pepper (½ teaspoon) and seven spice into a food processor. Process to a fine mixture, then keep the raw filling covered and refrigerated until shaping.

   Uses 250 g ground lamb, kept refrigerated until mixing · 1 small onion · 2 tomatoes · ½ teaspoon salt for lamb filling · ½ teaspoon black pepper · ½ teaspoon Lebanese seven spice

8. 8

   Step 8: Preheat the oven to its high setting, usually 230°C, allowing around 20 minutes for it to heat thoroughly. Keep the filling refrigerated while the oven heats.

9. 9

   Step 9: Once the second proof is complete, roll the dough balls from step 6 on a lightly floured surface into palm-sized rounds about 3 mm thick. Put a small teaspoon of cold filling from step 7 in each centre, pinch four corners into the open square shape and arrange on non-stick trays. Keep filling and assembled trays refrigerated until each tray is ready to bake; refrigerate any unused filling.

   Uses Proved dough balls; unused work flour excluded · Small teaspoon of cold prepared filling per pie, as needed · A little flour for kneading, hands and rolling as needed

10. 10

    Step 10: Put the first tray of assembled pies from step 9 into the fully heated oven. Bake for 5 minutes, then check whether the tray needs turning for even browning.

    Halfway tray check · 5 minUses First tray of assembled raw sfeeha; unused filling and remaining trays excluded

11. 11

    Step 11: Turn the tray from step 10 if needed for even browning. Continue baking for another 5–10 minutes, checking after 5 more minutes: the total guide is 10–15 minutes. The pastry must be golden and the ground-lamb filling fully cooked to 71°C; continue if needed.

    Check cooked sfeeha · 5 minUses Complete partly baked first tray of sfeeha

12. 12

    Step 12: Bake any remaining assembled trays from step 9 in the same way: check at 5 minutes, turn if needed, then check after another 5 minutes and continue toward the 10–15-minute total guide until the pastry is golden and every filling is fully cooked to 71°C. Keep unbaked trays cold until their turn and collect the cooked pies with the finished first tray from step 11.

    Uses Remaining assembled raw trays; unused filling excluded · Finished first tray of cooked sfeeha

13. 13

    Step 13: Serve the collected cooked sfeeha from step 12 promptly.

    Uses Collected fully cooked sfeeha; remaining raw filling excluded