Sfiha Baalbeckiye

Sfiha Baalbeckiye Recipe - Delicious Lebanese Dish | Wiki.com

Region / culture: Lebanon | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Sfiha Baalbeckiye is a delicious Lebanese meat pastry that is perfect for any occasion. This savory dish is filled with a flavorful mixture of meat, tomatoes, onions, and spices, all wrapped in a tender dough. Served hot with a side of yoghurt, this dish is sure to impress your family and friends.

History

Sfiha Baalbeckiye originates from the city of Baalbek in Lebanon, known for its rich culinary traditions. This dish has been passed down through generations, with each family adding their own unique twist to the recipe. Today, it is a popular dish enjoyed by many around the world.

Ingredients

Prepare Basic Dough, using the same recipe except exclude the oil and add 1 tsp of yeast dissolved in 0.25 cup water
1 lb (454 g) ground lamb meat
32 oz (907 g) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tsp salt
a dash of ground cayenne red pepper
a dash of ground cinnamon
a dash of ground allspice
2 tbsp butter, diced
2 tbsp yoghurt
1 tbsp sesame paste (tahini)
1 tbsp pomegranate thickened juice (if available)
4 tbsp fried pine nuts

How to prepare

In a bowl, mix together the meat, tomatoes, onion, and spices. Add the yoghurt, sesame paste, and pomegranate.
Mix in the fried pine nuts.
Add the butter.
Divide the dough into walnut-sized balls.
Roll the dough balls between your palms to make them smooth.
Using a rolling pin, roll out the dough balls into circles with an 8 cm diameter.
Place one tablespoon of the meat mixture onto each dough circle, ensuring that a cube is in each spoonful.
Bring the edges of the dough up and press to make a square shape.
Arrange the meat pastries on a tray that has been brushed with butter.
Bake in a preheated moderate heat oven (350°F (177°C)) for 30 minutes or until the dough is golden and the meat is cooked.
Serve hot with yoghurt.

Variations

You can add chopped parsley or mint to the meat mixture for added freshness.
For a spicier version, add a pinch of cayenne pepper or chili flakes to the meat mixture.
You can also use ground lamb or a combination of lamb and beef for a different flavor profile.

Cooking Tips & Tricks

Make sure to finely chop the tomatoes and onions to ensure they cook evenly and blend well with the meat mixture.

- Adding a dash of ground cinnamon and allspice gives the dish a warm and aromatic flavor.

- Rolling out the dough into circles with an 8 cm diameter ensures that each pastry is the perfect size for filling.

- Brushing the tray with butter before baking helps to create a golden and crispy crust on the pastries.

Serving Suggestions

Sfiha Baalbeckiye is best served hot with a side of yoghurt and a fresh salad.

Cooking Techniques

Baking the pastries in a preheated oven ensures that the dough cooks evenly and becomes golden and crispy.

Ingredient Substitutions

If you don't have yoghurt, you can use sour cream or labneh as a substitute.

- If tahini is not available, you can omit it from the recipe or use a nut butter like almond or cashew butter.

Make Ahead Tips

You can prepare the meat mixture and dough ahead of time and assemble the pastries just before baking. Store the assembled pastries in the refrigerator until ready to bake.

Presentation Ideas

Arrange the hot pastries on a platter and garnish with a sprinkle of fried pine nuts for an elegant presentation.

Pairing Recommendations

Sfiha Baalbeckiye pairs well with a refreshing cucumber and tomato salad, pickled vegetables, or a side of hummus.

Storage and Reheating Instructions

Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Sfiha Baalbeckiye contains approximately 300 calories.

Carbohydrates

Each serving of Sfiha Baalbeckiye contains approximately 25g of carbohydrates.

Fats

Each serving of Sfiha Baalbeckiye contains approximately 15g of fats.

Proteins

Each serving of Sfiha Baalbeckiye contains approximately 20g of proteins.

Vitamins and minerals

Sfiha Baalbeckiye is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Sfiha Baalbeckiye contains wheat (gluten) and dairy (yoghurt).

Summary

Sfiha Baalbeckiye is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Sfiha Baalbeckiye is a delicious Lebanese meat pastry that is perfect for any occasion. With a flavorful meat filling wrapped in a tender dough, this dish is sure to be a hit with your family and friends. Enjoy hot with a side of yoghurt for a satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Sfiha Baalbeckiye. It was many years ago, when I was just a young girl living in the bustling city of Beirut. My grandmother, may she rest in peace, was a talented cook who had a knack for creating delicious dishes that were full of flavor and tradition.

One day, while I was helping her in the kitchen, she pulled out an old, yellowed piece of paper from a drawer. It was a recipe for Sfiha Baalbeckiye, a traditional Lebanese dish that originated in the city of Baalbek. As she read through the ingredients and instructions, I could see the twinkle of excitement in her eyes.

"This is a special recipe that has been passed down through generations in our family," she explained to me. "It's a dish that is beloved in our culture, and I want you to learn how to make it."

And so, my journey to mastering the art of making Sfiha Baalbeckiye began. My grandmother taught me how to mix the dough for the crust, how to season the ground beef filling with a blend of spices, and how to shape the dough into small, round discs before adding the filling on top.

As the aroma of the sfiha wafted through the kitchen, I could feel a sense of pride and accomplishment wash over me. I had successfully made my first batch of Sfiha Baalbeckiye, and it tasted just as delicious as the ones my grandmother used to make.

Over the years, I continued to practice and perfect the recipe for Sfiha Baalbeckiye. I experimented with different spices and ingredients, adding my own personal touch to the traditional dish. I would often invite friends and family over to try my creations, and they would always rave about how flavorful and authentic they tasted.

As I grew older, I realized the importance of preserving our family recipes and passing them down to future generations. I made sure to write down the recipe for Sfiha Baalbeckiye on a clean sheet of paper, just like my grandmother had done so many years ago. I wanted to ensure that this cherished dish would continue to be enjoyed by my children and grandchildren for years to come.

To this day, whenever I make Sfiha Baalbeckiye, I can't help but think of my grandmother and the special bond we shared in the kitchen. I am grateful for the knowledge and skills she passed down to me, and I will always cherish the memories of us cooking together.

As I sit down to enjoy a steaming hot plate of Sfiha Baalbeckiye, I can't help but smile as I think about the legacy of tradition and love that this dish represents. It is more than just a recipe – it is a connection to my past, a celebration of my culture, and a reminder of the strong women who came before me.