Sfiha Pastry

Share
30 Ratings
27 Reviews
Print
Recipe By Vahchef
45 m
4 servings
353 Cals

Ghee Mutton Roast

Mutton Ghee Roast, the Mangalorean delicacy cooked with lamb meat spiced with masala grou...

Mutton And Egg Turkey Pathri

Turkey pathri -basic version of Turkey pathiri with mince meat and egg stuffing and fried...

Keema Mutti Biryani

Kheema mutti is traditionally made of minced mutton or lamb. Kheema mutti Biryani is an e...

Gongura Mutton Biryani

Mutton with sorrel leaves is all time favorite mutton dish. Gongura is very rich in iron,...

Red Chili Mutton Pulav

Surprise the spice lover in you with this awesomely delicious Red Chili Mutton Pulav reci...

Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry

This is yet another Chettinad delicacy mutton curry. Chettinad cuisine is very famous all...

Sfiha Pastry Recipe, How To Make Sfiha Pastry Recipe

Name: Sfiha pastry
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4

Sfiha Pastry famously known as 'Arab Pizza', originated from the Arabian Peninsula and Levant. Traditional sfiha are open-faced meat pies made with ground mutton.

These open-faced Arab meat pies are made with Arabic-styled dough. Some don’t mix yogurt into the dough, but I find it gives softness to it. The version I make at home for the filling is little different than all the ones you may read about.. Read More..

About Recipe

How to make Sfiha pastry

(30 ratings)

27 reviews so far

Prep time
15 mins

Cook time
30 mins

Total time
45 mins

Author : Vahchef
Main Ingredient : Maida flour

Servings : 4 persons
Published date : June 20, 2018

Ingredients used in Sfiha pastry
• All-purpose flour (maida) - 1 cup.
• Minced lamb - 6 cup.
• Yogurt - 1 tablespoon.
• Coriander leaves - 1/4 cup.
• Mint leaves - half tablespoon.
• Tomato - 2 numbers.
• Onion - 1 number.
• Cinnamon powder - 1/4 tea spoon.
• All spice powder - 1/4 tea spoon.
• Pine nut - 1 tea spoon.
• Tahini sauce - 2 teaspoons.
• Milk - 1/4 cup.
• Olive oil - 2 tablespoon.
• Salt - to taste.
• Sugar - 1 tablespoon.
• Dry yeast - 3 grams.
• Pomegranate molasses or honey - 1 tablespoon.
• Chili powder - half tea spoon.
Method:
Take a bowl add dry east, water, salt, sugar, warm milk, olive oil, all purpose flour, mix it like a dough ferment for 40 minutes. Give a knock back and roll the dough for further use. Take bowl and add lamb mince, chili powder or paprika, all spicy powder, cinnamon powder, chopped onion, tomatoes, mint, coriander leaves, yogurt, pine nuts, tahini sauce, salt and mix it properly. Then add honey and mix it again. Take a ball of dough and using a rolling pin, roll them like round big sheet and using cutter cut it into small disc Put 1 tbsp of filling into the middle of the small disc. Pinch the dough together around the base of the filling on opposite sides, then repeat on the remaining two sides. (As shown in video) Brush them with olive oil and bake them in to oven for 200c for around 15 minutes. Serve hot.

manjusharron Posted on Wed May 15 2013

hi 1st one

Reply 0 - Replies

Kirti Desai Posted on Wed May 15 2013

Ya , I also have one request for 'Vindaloo'

Luke Otter Posted on Wed May 15 2013

Be more grateful. He is giving all these recipes free of charge.

Anjana Bafna Posted on Wed May 15 2013

U r awesome chef!!!!!! Where do u get so much energy from???

roberta betti Posted on Wed May 15 2013

ciao dall'Italia!!

Lilith Maryjoy Posted on Wed May 15 2013

What a great Pastry, dear Vahchef!! You had read my mind, because I was looking for this recipe to make Sfiha tomorrow for my son comming to visit me. I have already all the ingredients and I'm glad to follow your so special instructions. You are