This Syrian sfeeha recipe is courtesy of Coles Cooking Club Member, Fatimah. She makes this open meat pie for her family during Eid celebrations.
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Place the tomato, onion, parsley and garlic in a food processor and process until very finely chopped. Transfer to a large bowl. Add mince, tomato paste, pepper, paprika, salt, pomegranate molasses or balsamic glaze and oil. Stir until well combined. Cover and place in the fridge to rest.
Meanwhile, to make the dough, combine the water, yeast and sugar in a large bowl and whisk to combine. Add 1 1/2 cups (225g) flour and whisk until well combined. Cover and set aside for 15 mins or until the mixture is frothy. Add the yoghurt, salt and remaining flour. Use a spatula to bring the dough together. Add the oil and knead on a lightly floured surface for 3 mins or until the dough is smooth.
Divide the dough into 12 even portions and place on a lightly dusted baking tray. Lightly dust the dough portions with flour and cover with plastic wrap.
Working with 1 portion at a time, roll out the dough on a lightly floured surface to a 3mm-thick disc. Top with a little mince mixture and spread into a thin layer all the way to the edge.
Preheat grill on high. Heat 2 small non-stick frying pans over medium-low heat. Place 1 sfeeha in each pan and cook for 6-8 mins or until the bases are golden. Transfer to a non-stick baking tray. Cook under the grill for 3-4 mins or until the topping is just cooked through and edge of the dough is golden brown. Repeat with the remaining sfeeha.
Serve with chopped flat-leaf parsley, Greek-style yoghurt and lemon wedges.
Fatimah’s cooking tip
“The raw sfeeha topping is quite a wet mixture, which keeps the dough soft and fluffy as it cooks and stops it drying out. Make sure you give the mince mixture a stir before you top each dough portion, so that the liquid is nicely incorporated throughout the topping.”
COOK. STORE. SAVE.
Use it up
Put those parsley stems to good use. Chop them up and add to soups, stocks and salad dressings for a burst of fresh flavour.
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