Post by wilderness on Oct 30, 2018 6:29:49 GMT -5
Lebanese Meat Pies (Sfeeha's)-Birdy
Servings 36
Bread dough store bought or homemade
1/4 cup pine nuts
2 tablespoons clarified butter ghee
1 lb ground sirloin or lamb
2 medium onions diced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup plain yogurt optional
1 juice of lemon
Melted clarified butter
Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
Pre-heat oven to 400 degrees.
In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)
To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.
Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.
Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.
Remove from oven and lightly brush with melted clarified butter.
Serve with plain yogurt.
RECIPE NOTES
Recipe adapted from the book Kibbee 'n' Spice and Everything Nice
Bread dough store bought or homemade
1/4 cup pine nuts
2 tablespoons clarified butter ghee
1 lb ground sirloin or lamb
2 medium onions diced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup plain yogurt optional
1 juice of lemon
Melted clarified butter
Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
Pre-heat oven to 400 degrees.
In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)
To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.
Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.
Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.
Remove from oven and lightly brush with melted clarified butter.
Serve with plain yogurt.
RECIPE NOTES
Recipe adapted from the book Kibbee 'n' Spice and Everything Nice
