Sfeeha
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Active dry yeast — 1.5 tsp
- Sugar — 1 tsp
- Warm water — 240 ml (8 fl oz)
- Salt — 1.5 tsp
- Olive oil — 3 tbsp
- Minced lamb or beef — 400 g (14 oz)
- Onion, finely chopped — 1
- Tomatoes, finely chopped — 2
- Pomegranate molasses — 2 tbsp
- Allspice — 1 tsp
- Salt and pepper — to taste
- Pine nuts, to garnish
Method
- Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a bowl, then add the yeast mixture and olive oil, kneading for 8 minutes until smooth.
- Cover and let rise for 45–60 minutes until doubled.
- Combine the minced meat, onion, tomato, pomegranate molasses, allspice, salt and pepper for the topping.
- Preheat the oven to 220°C (425°F).
- Divide the dough into small rounds and flatten each into a disc.
- Top each disc generously with the meat mixture, pressing gently into the dough.
- Sprinkle with a few pine nuts.
- Bake for 12–15 minutes until the pastry is golden and the meat is cooked through.
Introduction: Small, open-faced pastries topped with spiced minced meat, tomato and pomegranate molasses, a beloved Palestinian starter.
Cultural Background: Sfeeha reflects the Levantine tradition of open-topped savoury pastries, the Palestinian version often finished with a touch of pomegranate molasses for a distinctive sweet-tart edge, popular at gatherings and bakeries alike.
Tips: Press the meat topping firmly into the dough so it doesn't slide off during baking. A hot oven ensures the meat cooks through quickly while the base stays tender rather than drying out.
Variations: Add a pinch of cinnamon to the meat mixture for extra warmth. Serve with a wedge of lemon for squeezing over.
Storage: Store cooled sfeeha in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes.
FAQs:
Q: What is pomegranate molasses?
A: A thick, tangy-sweet syrup made from reduced pomegranate juice, widely used in Palestinian and Levantine cooking.
Q: Can sfeeha be frozen?
A: Yes, they freeze well either before or after baking; reheat from frozen, allowing extra time.
- Plain flour — 375 g (13 oz)
- Active dry yeast — 1.5 tsp
- Sugar — 1 tsp
- Warm water — 240 ml (8 fl oz)
- Salt — 1.5 tsp
- Olive oil — 3 tbsp
- Minced lamb or beef — 400 g (14 oz)
- Onion, finely chopped — 1
- Tomatoes, finely chopped — 2
- Pomegranate molasses — 2 tbsp
- Allspice — 1 tsp
- Salt and pepper — to taste
- Pine nuts, to garnish
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