Sfeeha Vegetarian Open Pies
Sfeeha Vegetarian Open Pies
Traditional Sfeeha calls for using minced lamb, but substituting with cooked lentils gives the textual taste of meat and makes for a great vegetarian alternative. The spices can be adjusted to your liking.
Servings
36
Prep time
Cook time
Recipe
Ingredients
- 1 tsp honey
- 1 ¼ cups warm water
- 14g sachet yeast
- ¼ cup olive oil
- ½ tsp salt
- 3 cups plain flour
- 1 brown onion, diced
- 1 cup chopped tomato, seeds removed
- 400g tin brown lentils, drained
- ¼ cup chopped parsley
- ½ cup pine nuts
- 2 tbsp tomato paste
- 1 tsp black pepper
- 1 tsp ground coriander
- ½ tsp ground chilli powder
- ½ tsp ground ginger
- 1 tsp cumin
- ½ tsp cinnamon
- 1 tsp salt
Method
- Preheat oven 220°C.
- Add honey to warm water and mix. Add yeast and leave for 10 mins to activate.
- Add salt to flour, mix and make a well in the middle. Add yeast and olive oil and bring dough together.
- Place in clean bowl, cover and leave in a warm spot for 1 hr to rise.
- Add the onion, tomato, lentils, parsley, pine nuts and tomato paste to a bowl and mix well.
- Mix all the spices together, add to the fi lling and combine well.
- Flour the surface where you’ll work then roll out the dough. Cut out 36cm × 8cm circles.
- Place ¾ tbsp of mixture in the middle of the circle, fold 3 sides over and twist the ends to stay together. Repeat for all circles.
- Bake in oven for 12-15 mins until golden. Serve with sour cream if desired.
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