Sfeeha bi Lahm (Syrian Open-Faced Meat Pies with Tahini and Salad)
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Ingredients
- 350 g plain flour
- 1 tsp fast action dried yeast
- 300 g lamb mince
- 1 onion, finely chopped
- 2 tomatoes, finely diced
- 1 tbsp pomegranate molasses
- 2 tbsp tahini
- 4 tbsp olive oil
- 2 little gem lettuce
Nutrition (per serving)
- Calories
- 689 kcal
- Protein
- 25.1 g
- Carbohydrate
- 75.3 g
- of which sugars
- 8.3 g
- Fat
- 32.5 g
- of which saturates
- 9.1 g
- Fibre
- 5.7 g
- Salt
- 0.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour and yeast with a pinch of salt, 2 tablespoons of the oil and 200ml warm water to form a soft dough, then knead for 5 minutes and leave to rise, covered, for 30 minutes.
- 2
Mix the lamb mince with the onion, diced tomatoes and pomegranate molasses, and season well.
- 3
Heat the oven to 220C (200C fan, gas 7). Divide the dough into 8 pieces, roll each into a thin round and spread the lamb mixture over the top, right to the edges.
- 4
Place on baking trays and bake for 12-15 minutes until the meat is cooked through with no pink remaining and the edges are golden.
- 5
Whisk the tahini with a splash of water until pourable.
- 6
Shred the lettuce and serve the pies drizzled with the tahini sauce, with the lettuce salad alongside.
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