Syrian Meat Pies Recipes

LEBANESE MEAT PIES (SFEEHA)

Steps:

• Preheat oven to 450ºF.
• Cut the pizza dough into 8 pieces, form the pieces into balls, cover and let sit.
• Heat a nonstick pan over medium-high heat. Add the meat, onion, and pine nuts and cook until the meat is browned and the onions are transparent.
• Add the rest of the ingredients, stir until completely combined, and remove from heat. Taste and add more tomato paste or seasonings if needed. Set aside.
• To form the pies: Flatten a ball of dough into a disk. Roll out into a circle about 6" wide and 1/8" thick.
• Place some of the filling - about 1/4 cup - into the center of the dough.
• Fold the edges of the dough over the filling into a triangle, pinching the seams to seal them and leaving a small opening in the center. (You can also fold it into a square, or spread the filling out to the edges and leave the pies flat.).
• Place the pies on a lightly-oiled baking sheet and bake for 15-20 minutes, until the dough has started to brown.

SYRIAN MEAT PIES

Steps:

• Mix all ingredients (except for the biscuits) and let marinate overnite in the fridge. Open the biscuit package, and let them get to room temp. Coat a cookie sheet with oil, and press those biscuits into 6 inch pies, using more oil to lubricate them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350℉ (180℃) for about 15 minutes, or until browned.

SYRIAN SFEEHA (MEAT PIES)

Steps:

• Place biscuits on baking sheets. Flatten slightly, and press a well into each. They'll look like little dough bowls. Set aside.
• In a bowl, mix all ingredients *except* lemon juice and tahini. Use the seasonings in the recipe to your taste. Cook this mixture in a frying pan.
• When cooked: Stir in sesame tahini and lemon juice. Use this mixture to fill the dents in the biscuits.
• Bake meat pies according to directions on the biscuit can.

MEDITERRANEAN MEAT PIES (SFEEHA)

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.