Sfeeha

عنود جاوحدوChef

Ingredients

• 4 1/2 cups flour
  4.5 cup
• 1 tablespoon instant yeast
  1 tablespoon
• 3/4 tablespoon sugar
  0.8 tablespoon
• 3/4 tablespoon salt
  0.8 tablespoon
• 3 tablespoons vegetable oil
  3 tablespoon
• 4 tablespoons powdered milk
  4 tablespoon
• 2 1/4 cups warm water
  2.3 cup
• 250 grams ground veal, finely minced
  250 gram
• 3/4 cup onion, finely chopped
  0.8 cup
• 1 1/2 cups tomatoes, finely chopped and drained
  1.5 cup
• 3/4 cup parsley, finely chopped
  0.8 cup
• 1/2 tablespoon yogurt
  0.5 tablespoon
• 1 teaspoon pomegranate molasses
  1 teaspoon
• Salt and black pepper
  0
• 1/2 teaspoon cumin
  0.5 teaspoon
• 1/2 teaspoon seven spices
  0.5 teaspoon
• A pinch of cinnamon
  0
• 2 tablespoons vegetable oil
  2 tablespoon

Steps

1. 1

   For the dough, mix the dry ingredients together, then add the oil and rub it with the flour. Then add the warm water and knead for 15 minutes by hand or 10 minutes in a mixer.

   Required Tools:

   Mixing Bowl

   15 min
2. 2

   Place it in a bowl greased with a little vegetable oil and let it rise for an hour.

   Required Tools:

   🍳

   Bowl

   60 min
3. 3

   For the filling, mix the filling ingredients well.

   5 min
4. 4

   To make the sfeeha, roll out the dough to a thickness of 1/4 cm (if rolled out perfectly, you won't need flour for dusting).

   Required Tools:

   🍳

   Rolling Pin

   5 min
5. 5

   Cut into circles according to the desired size, place a quantity of the filling, and spread it while rolling out the dough (do not overfill).

   5 min
6. 6

   Place the sfeeha on greased baking sheets and let them rest for a quarter of an hour, then place them in a preheated oven at 400°F on the middle to lower rack.

   Required Tools:

   Baking Sheet

   Oven

   15 min
7. 7

   Brown from the bottom, then turn on the top to brown, serve with yogurt.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags