Lebanese Meat Pies

🧂 Ingredients

• 4 cups self-rising flour (See notes below for substitution)

  plus more
• 3 tbsp powdered milk
• 2 ¼ tsp instant yeast

  usually 1 package
• ½ tsp kosher salt
• 2 tbsp sugar
• ½ cup avocado oil
• 2 large eggs

  room temperature
• 1 cup warm water

  105-110º
• ** [Formula for self-rising flour at home. For every 1 cup of all-purpose flour

  add 1 ½ tsp baking powder and ¼ tsp fine salt. Whisk the ingredients thoroughly in a large bowl.]
• 2 tbsp ghee

  or oil
• 1 large yellow onion

  chopped
• 2 Garlic cloves

  minced
• 1 lb Ground Beef

  or ground lamb
• 3 Roma tomatoes

  diced
• Salt & Pepper to taste
• 2 tbsp Lebanese 7 Spice

  Allspice, Cinnamon, Coriander, Cumin, Nutmeg, Ground Clove, Blk Pepper
• 6 tbsp Tahini paste
• 2 tbsp Pomegranate molasses
• 1 tbsp Chili paste
• 2 tbsp Lemon juice
• 2 tbsp Chopped parsley

Instructions

• 1 Add the dry ingredients for the dough to a mixing bowl.
• 2 Whisk to combine.
• 3 Make a well in the center, and add oil and eggs.
• 4 Using a wooden spoon, stir as you add the water.
• 5 When the dough comes together, make sure it isn't dry.
• 6 If it is still dry, add another 1-2 tbsp of room temp water.
• 7 Dump it out on a clean work surface.
• 8 Knead it 6-8 times.
• 9 When it comes together but doesn’t hold its shape, Place it in a bowl and cover
  it with plastic.
• 10 Let rise in a warm place for 1 hour.
• 11 Heat the ghee/oil in a large skillet over medium heat.
• 12 Sauté the onions & garlic for 3 minutes or until translucent.
• 13 Add the ground beef, and cook until the meat is cooked through about 7-8
  minutes.
• 14 Heat to med-high, add the tomatoes and, continue cooking for 5 min until the
  tomatoes wilt and the liquid dries out.
• 15 Add the salt, Lebanese 7 Spice, chili paste, tahini, and pomegranate molasses.
• 16 Let cool for one minute.
• 17 Turn off the heat, then add the lemon juice and parsley.
• 18 Let the filling cool completely to room temperature before you attempt to fill
  the meat pies.
• 19 Put the rack in center of the oven and preheat the oven to 425ºF
• 20 Divide the dough out into 16 (for large) or 32 (for small size.)
• 21 Spread about a tsp or 2 of flour on the work surface.
• 22 Roll out dough balls on the lightly floured surface into a 4–6” circle. If the
  dough feels a little oily, don’t add more flour
• 23 Place 2 tbsp of filling for large sfeehas and 1 tbsp for small
• 24 Grab 2 ends and bring them to the center over the filling.
• 25 Pinch the seam together to create a seal.
• 26 Stop at the center and bring the last side up and pinch it down the sides to
  create a triangle.
• 27 Some people like to let the filling show a little, while others like to close it
  up completely. Your choice.
• 28 Place on a parchment-lined baking sheet.
• 29 Bake 6 large per sheet pan or 12 small.
• 30 Let the pies rest for 15 minutes before baking.
• 31 Bake for 12-15 minutes or until the start to turn lightly golden browning.
• 32 Serve warm with cold Greek yogurt, and lemon wedges

Nutrition Info