Sfiha Baalbakiye- Miniature Minced Lamb Pies, Baalbeck & Wine Country
For the dough (family recipe):
  • 1teaspoon dry active yeast
  • 250ml warm milk
  • 1.5 tablespoons sugar
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 370g of all-purpose flour
For the filling (butcher’s recipe):
  • 500g minced lamb
  • 2 medium tomatoes, diced very finely
  • 1 onion, diced very finely
  • 1 tablespoon, pomegranate molasses
  • 2 teaspoons of 7-spices
  • salt to taste
  1. Begin by placing the yeast in a bowl, add the warm milk and mix well until the yeast is dissolved. Let it sit in a warm place for about 5 minutes or until it begins to froth.
  2. In another bowl, sift in the flour. Then add the sugar, salt, oil and yeast mixture. Mix well and cover with a kitchen towel. Let it sit 5 minutes. In the mean time begin preparing the meat filling and mix it all together. You will use the meat filling raw. Let it sit in the fridge till dough has risen.
  3. Once your done with prepping the meat filling,  Come back to the dough and knead it for about 10 minutes till it’s smooth and elastic. Leave it in a warm area for 1-2 hours. It should double in size.
  4. Once the 2 hours have passed or when the dough has doubled Pre-heat oven to 425F/220C/7G
  5. Now tear off walnut size balls and using your hands flatten them into little circles on a well floured surface. Place about ½ teaspoon of the filling into the center of each circle. Now pinch the circle at four ends to create a square. (You can refer back to the first video, where the bakers are making these.)
  6. Place on an oiled baking sheet, 1 inch apart and pop into the oven for about 20 minutes.
  7. Squeeze over some lemon and enjoy.
Recipe by Bethany Kehdy at https://bethanykehdy.com/sfiha-baalbakiye-miniature-minced-lamb-pies/