“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity.”
Sfeeha, A Middle Eastern Meat Pie
Have you ever been faced with cooking a dish for someone who has done it for longer and very likely better than you ever will? It really is enough to cause even the sturdiest among us to quiver in our kitchen clogs.
It is the sort of nerves that causes the silliest and most amateurish type of errors to occur. You can stand there watching the trouble unfold as though it’s not even happening to you. A comedy of errors which may bring to mind an I Love Lucy episode where Lucy gets a job in a chocolate factory… remember that one?
I face this every single time I decide to blog about a meal that my grandmother made and now many of my family members also make. We all have our own variation and I will no doubt hear how their versions are superior… although superior won’t be how it’s described. It will be called “the right way.”
This delectable little morsel is called Sfeeha but is quite simply a meat pie… that’s about it really, a convertible meat pie. Sfeeha made an appearance at every family gathering as long as I can recall and they are truly addictive!
I suggest serving sfeeha with lebneh, which is simply strained yogurt cheese… so simple… dump a container of plain yogurt into a strainer lined with cheesecloth or paper towel and drain for 24 hours minimum. The resulting cheese is a delicious and healthy alternative to cream cheese or creme fraiche.
Enjoy & Namaste!
- Combine all ingredients in a bowl.
- Divide pizza dough into four equal pieces for larger sfeeha or divide dough into smaller balls and roll out for individual meat pies.
- Place rolled dough onto baking sheet and form edges
- Divide uncooked meat mixture over dough and press gently into the dough with fingers.
- Bake at 500 for 15 mins until dough is golden brown.
- Slice if larger and serve with Lebneh