Middle_Eastern
Middle Eastern - Salads and Sides
Sfiha Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 500g plain flour
- • 2 tsp instant dried yeast
- • 300ml warm water
- • 3 tbsp olive oil
- • 400g minced lamb
- • 1 onion, finely chopped
- • 1 tbsp tomato paste
- • 1 tsp ground allspice
- • 1 tsp fine salt
Preparation Steps
1
Phase 1
Mix the flour, yeast, and half the salt, then knead with the warm water and 2 tablespoons of the olive oil into a smooth dough and let rise, covered, 1 hour.
2
Phase 2
Combine the lamb, onion, tomato paste, allspice, and remaining salt in a bowl.
3
Phase 3
Divide the dough into 12 balls and roll each into a thin 10cm round.
4
Phase 4
Spread a thin layer of the lamb filling over each round, leaving a small border, and curl the edges slightly upward.
5
Phase 5
Bake at 220C for 10 to 12 minutes until the edges are golden and the filling is cooked.
6
Phase 6
Brush the hot pies with the remaining olive oil and serve warm with lemon wedges.