Shami Sfeeha

Ibrahim KhouryCuisinier

Ingrédients

• 4 cups flour
  4 cup
• 2 tablespoons powdered milk
  2 tablespoon
• 2 teaspoons sugar
  2 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 1/2 cup olive oil
  0.5 cup
• 1/2 cup Mazola oil
  0.5 cup
• 1 cup water, or more as needed for the dough to be soft
  1 cup
• 1 kilogram ground meat
  1 kilogram
• 8 large onions, grated
  8 piece
• 2 cloves garlic, crushed
  2 clove
• 8 tomatoes, grated
  8 piece
• 1/2 cup pomegranate molasses
  0.5 cup
• 1/2 cup tahini
  0.5 cup
• 1 cup yogurt
  1 cup
• 1 tablespoon spices
  1 tablespoon

Mesures

1. 1

   Knead the dough ingredients together well, then let it rest for an hour to rise.

   Matériel requis:

   Bol de mélange

   60 minutes
2. 2

   Cut the dough into small balls, sprinkle the table with flour, and roll the balls into round flatbreads.

   Matériel requis:

   🍳

   Rolling Pin

   10 minutes
3. 3

   Place the circles on the baking sheet and then add the filling on top.

   Matériel requis:

   Plaque de cuisson

   5 minutes
4. 4

   To prepare the filling, mix all the filling ingredients well, then place them in a strainer to drain the liquid, and put about a tablespoon on each flatbread.

   Matériel requis:

   Passoire

   10 minutes
5. 5

   Bake the flatbreads in the oven until cooked.

   20 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques