Sfiha (Lahm Bi`ajeen)

Sfiha (Lahm Bi`ajeen) Recipe - Traditional Dish from Kuwait

Region / culture: Kuwait | Preparation time: 2 hours | Cooking time: 15 minutes | Servings: 10

Introduction

Sfiha, also known as Lahm Bi`ajeen, is a delicious Middle Eastern meat pie that is perfect for a quick and easy meal. The combination of spiced ground lamb and a flaky dough makes for a flavorful and satisfying dish that is sure to please your taste buds.

History

Sfiha has its origins in the Levant region, which includes countries like Lebanon, Syria, and Palestine. It is a popular street food that is enjoyed by people of all ages. The recipe has been passed down through generations and has evolved over time to include different variations and flavors.

Ingredients

0.5 quantity of Khoubiz dough recipe*
1 tbsp vegetable oil
1 lb of fresh, coarsely ground lamb
1 medium onion, finely chopped
0.5 tsp ground cinnamon
0.5 tsp ground allspice
0.25 tsp black pepper
0.25 tsp white pepper
salt to taste
0.5 cup chopped tomatoes
2 tbsp fresh lemon juice
extra vegetable oil

How to prepare

Prepare the Khoubiz dough. Set it aside to rise for 1.5 hours (it should double in size).
Heat the vegetable oil in a heavy large skillet over medium-high heat. Add the ground lamb and stir and cook until the meat is crumbly and no longer pink. Stir in the chopped onion and cook, stirring, until the onion is soft, about 5 minutes. Stir in the pine nuts, spices, and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet, reduce the heat to low, and cook for 10–15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but moist. Set it aside to cool.
Punch down the dough and roll it on a lightly floured pastry board until it is 0.25 inch thick. Cut 10 4-inch rounds. Continue to roll the trimmings into a ball, roll them out, and cut them into rounds as well. Place the rounds on a cloth and cover with another cloth.
Take a round of dough and flute the edges with fingertips. Spread a heaping tablespoon of the meat/nut mixture into the small pie shell you have formed. Place them one inch apart on an oiled baking sheet. Lightly brush the pies, including the meat and the crust, with more oil.
Bake in a preheated oven at 350°F (177°C) for 15 minutes or until the crust is golden.
Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

Variations

You can customize the filling of Sfiha by adding ingredients like pine nuts, parsley, or pomegranate molasses for a unique flavor.

Cooking Tips & Tricks

Make sure to let the dough rise properly to ensure a light and fluffy crust.

- Be sure to cook the meat mixture until it is moist but not watery.

- Flute the edges of the dough to create a decorative crust.

- Brush the pies with oil before baking to achieve a golden crust.

Serving Suggestions

Sfiha can be served with a side salad, pickles, or yogurt for a complete meal.

Cooking Techniques

Bake the Sfiha in a preheated oven at 350°F (177°C) for 15 minutes or until the crust is golden.

Ingredient Substitutions

You can use ground beef or chicken instead of lamb for a different flavor.

Make Ahead Tips

You can prepare the meat mixture ahead of time and assemble the pies just before baking.

Presentation Ideas

Serve the Sfiha on a platter with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Sfiha pairs well with a glass of red wine or a refreshing mint tea.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Each serving of Sfiha contains approximately 300 calories.

Carbohydrates

Each serving of Sfiha contains approximately 25 grams of carbohydrates.

Fats

Each serving of Sfiha contains approximately 15 grams of fats.

Proteins

Each serving of Sfiha contains approximately 20 grams of proteins.

Vitamins and minerals

Sfiha is a good source of iron, vitamin B12, and zinc.

Alergens

Sfiha contains gluten from the dough and may contain nuts.

Summary

Sfiha is a balanced meal that provides a good amount of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Sfiha is a delicious and flavorful Middle Eastern meat pie that is perfect for a quick and easy meal. With a spiced ground lamb filling and a flaky dough crust, it is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother. We lived in a small village in Lebanon, where the scent of spices filled the air and the sound of laughter echoed through the streets.

One day, my mother invited a neighbor over to teach me how to make a traditional Lebanese dish called Sfiha, also known as Lahm Bi`ajeen. I had never heard of it before, but I was excited to learn something new. The neighbor, Mrs. Jamila, was a kind and patient woman who had been making Sfiha for her family for generations.

She started by showing me how to make the dough, a simple mixture of flour, yeast, water, and a pinch of salt. As I kneaded the dough, Mrs. Jamila told me stories of her own childhood and how she used to help her mother in the kitchen.

Next, she taught me how to make the filling, a savory mixture of ground lamb, onions, tomatoes, pine nuts, and a blend of spices that filled the kitchen with an irresistible aroma. Mrs. Jamila explained that the key to a delicious Sfiha was in the seasoning – a perfect balance of flavors that would make your taste buds dance.

As we assembled the Sfihas, Mrs. Jamila showed me how to shape the dough into small circles, top them with the filling, and then fold the edges to create a little boat shape. She told me that each family had their own unique way of shaping Sfihas, and that it was a tradition passed down from generation to generation.

As we placed the Sfihas in the oven to bake, I couldn't help but feel a sense of pride and accomplishment. I had learned how to make a dish that had been a staple in Lebanese homes for centuries, and I knew that I would carry on this tradition for years to come.

When the Sfihas were finally ready, Mrs. Jamila and I sat down to enjoy our creation. The first bite was a revelation – the crispy dough, the juicy filling, the burst of flavors in every bite. It was a taste of home, of tradition, of love.

From that day on, Sfiha became a regular dish in our household. I would make it for special occasions, family gatherings, or simply to satisfy a craving for something delicious. And each time I made it, I would think back to that day in my mother's kitchen, learning from Mrs. Jamila and feeling a connection to my heritage.

Now, as I pass down the recipe for Sfiha to my own grandchildren, I can't help but feel grateful for the memories and traditions that have shaped me into the cook I am today. And I know that as long as there are Sfihas baking in the oven, the spirit of my mother, Mrs. Jamila, and all the women who came before me will always be present in my kitchen.