Syrian meat pie: Safiha
Syrian meat pie: Safiha

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, syrian meat pie: safiha. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Saute the onion until translucent then add the meat and brown. Add salt, pepper, tahini, and pomegranate molasses and cook for two minutes. Syrian meat pie: Safiha Using labneh, pomegranate syrup and pine nuts adds a unique taste to this meat pie.

Syrian meat pie: Safiha is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Syrian meat pie: Safiha is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have syrian meat pie: safiha using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Syrian meat pie: Safiha:
  1. Prepare Dough
  2. Prepare flour
  3. Make ready yeast
  4. Make ready sugar
  5. Take salt
  6. Get olive oil
  7. Take Filling
  8. Get ground meat
  9. Make ready labneh, thick yogurt
  10. Take pomegranate syrup
  11. Make ready onion, minced
  12. Take raw pine nuts
  13. Take salt
  14. Take black pepper
  15. Get saffron
  16. Make ready allspice

Grease a half sheet bakers pan with melted butter. Create a border around the dough to hold the mixture in place during cooking and for aesthetics. A little meat pie; made extraordinary by the folks in Baalbeck (the number one tourist destination in Lebanon, site of incredible Roman temples). In the photo above, we were savoring sfeeha at Lakkis Farms, a must-stopover in Baalbeck, where they not only make their own cheeses, bread, but also grow their own livestock.

Instructions to make Syrian meat pie: Safiha:
  1. For the dough, mix the yeast with the sugar in half cup warm water and leave aside for 5 minutes.
  2. In a big bowl, mix the flour and salt.
  3. Add in the yeast mix, the oil and 3/4 cup warm water. Knead well with wet hands till the dough you obtain is smooth.
  4. Cover the dough with a cloth and leave to rise in a warm place until it doubles in volume (around 2 ½ hours).
  5. Knead the dough again with floury hands and divide the dough into 6 balls and leave to rise for 30 minutes.
  6. Use a rolling pin to flatten the dough balls into circles or oval shaped flat dough pieces (around 15cm in diameter each)
  7. Place the flattened dough pieces on baking sheets and, for the last time, cover with a cloth and let rise for 30 minutes.
  8. For the filling, in bowl, mix the meat, onion and pine nuts, season with all spices, saffron, black pepper, and salt. Finally add the pomegranate syrup and the labneh. Mix well.
  9. Spread around 3 tablespoons of the filling on each flattened piece of dough.
  10. Arrange in a baking tray and bake in a preheated oven to 475°F for 15 minutes, till the dough is brown and the meat is cooked.
  11. Serve warm with yogurt on the side.

Great recipe for The Classic Sayadieh: Lebanese Fish with Rice. A family dish prepared with rice and fish then garnished with fried onions, almonds and pine nuts. The meat pie recipe we're featuring here is the recipe that mom makes at home. Apparently it can be made differently but we LOVE this version! It's the flat open one that you could also find in most Lebanese bakeries.

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