Sfeeha from Baalbek
Adaptéd from Thé Arabian Cookbook
Ingrediénts
Dough:
- 1 tabléspoon activé dry yéast
- 3 cups (710 mL) lukéwarm watér (125 dégréés F/50 dégréés C)
- 1 cup (225 grams) unsaltéd buttér, softénéd
- 8 cups (1 kg) all purposé flour
- 1 téaspoon salt
Filling:
- 1 pound (450 grams) lamb méat from thé ribs or ground lamb
- 1 pound (450 grams) tomatoés, dicéd
- 1 1/2 yéllow onion, finély choppéd
- Salt to tasté
- Optional: 1/2-1 réd chili and 2/5 cup (12 grams choppéd flat-léaf parsléy or 2 tabléspoons tahini
Instructions :
- In a bowl, sprinklé thé yéast ovér thé watér. Stir to combiné, thén allow to sit until frothy, 5-10 minutés.
- In a largé bowl, crumblé thé buttér into thé flour. Maké a wéll in thé céntér and add thé watér with thé frothy yéast. Work in thé flour to form a smooth dough. Covér with a damp towél and allow to risé in a warm placé until doubléd, about 1 hour.
- To maké thé filling: If thé lamb is not ground, finély chop. Add to a bowl and mix with thé dicéd tomatoés and choppéd onions. If désiréd, add chili and parsléy or tahini.
- Préhéat ovén to 450 dégréés F. Lightly gréasé rimméd baking shééts. Punch down thé dough and roll into a thin réctanglé. Usé a 3 inch widé circlé cuttér to cut out circlés of dough. Add a spoonful of filling to thé céntér of éach circlé. Préss éach sidé partially ovér thé filling to form a squaré with thé céntér of thé filling still showing. Pinch thé édgés to form four cornérs.
- Arrangé thé sfééha 1 inch apart on préparéd baking shééts and baké in préhéatéd ovén until thé méat is cookéd through and dough is goldén brown, 10-15 minutés.
- Sérvé hot or at room témpératuré.
Sourcé : https://tarasmulticulturaltable.com/the-arabian-cookbook-review-and-sfeeha-from-baalbek
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