Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, syrian meat pie: safiha. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Syrian meat pie: Safiha is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Syrian meat pie: Safiha is something that I’ve loved my whole life.
Using labneh, pomegranate syrup and pine nuts adds a unique taste to this meat pie. This Syrian recipe delivers a spicy dip to be served with flatbread or crackers and can also be used as a sandwich spread. Reviews for: Photos of Traditional Muhammara (Syrian Hot Pepper Dip).
To begin with this recipe, we must first prepare a few components. You can have syrian meat pie: safiha using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Syrian meat pie: Safiha:
- Take Dough
- Prepare 3 1/2 cups flour
- Prepare 2 1/2 teaspoons yeast
- Get 1 teaspoon sugar
- Get 1 teaspoon salt
- Prepare 1 teaspoon olive oil
- Prepare Filling
- Take 500 g ground meat
- Prepare 1/2 cup labneh, thick yogurt
- Make ready 1 teaspoon pomegranate syrup
- Get 1 onion, minced
- Make ready 5/16 cup raw pine nuts
- Get 1 teaspoon salt
- Get 1/4 teaspoon black pepper
- Take 1/2 teaspoon saffron
- Take 1/2 teaspoon allspice
It is then served at the buffet table for the Shayzien soldiers. To make a Servery meat pie: Fill a bowl with water. Syrian cuisine includes the cooking traditions and practices of modern Syria (as opposed to Greater Syria), merging the habits of people who settled in Syria throughout its history. Syrian cuisine mainly uses eggplant, zucchini, garlic, meat (mostly from lamb and sheep).
Instructions to make Syrian meat pie: Safiha:
- For the dough, mix the yeast with the sugar in half cup warm water and leave aside for 5 minutes.
- In a big bowl, mix the flour and salt.
- Add in the yeast mix, the oil and 3/4 cup warm water. Knead well with wet hands till the dough you obtain is smooth.
- Cover the dough with a cloth and leave to rise in a warm place until it doubles in volume (around 2 ½ hours).
- Knead the dough again with floury hands and divide the dough into 6 balls and leave to rise for 30 minutes.
- Use a rolling pin to flatten the dough balls into circles or oval shaped flat dough pieces (around 15cm in diameter each)
- Place the flattened dough pieces on baking sheets and, for the last time, cover with a cloth and let rise for 30 minutes.
- For the filling, in bowl, mix the meat, onion and pine nuts, season with all spices, saffron, black pepper, and salt. Finally add the pomegranate syrup and the labneh. Mix well.
- Spread around 3 tablespoons of the filling on each flattened piece of dough.
- Arrange in a baking tray and bake in a preheated oven to 475°F for 15 minutes, till the dough is brown and the meat is cooked.
- Serve warm with yogurt on the side.
Kebbeh (Stuffed Syrian Meatball) One PC. Deep fried ball of neat(beef) with cracked wheat stuffed with a Safiha Taraboulsi Flatbread. Ground beef, tomato, onion, garlic, bell pepper, pomegranate paste, tahini Falafel Pie Flatbread. Deep fried falafel mix, mozzarella cheese or pasteurized kefir cheese. Safiha (or sfeeha) is a Syrian meat pizza!!
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