Sfiha Lamb Pastries - Rouba Shahin Middle Eastern Cooking
Soft, no-yeast Sfiha with a spiced lamb filling. Perfect for meal prep, they freeze well and reheat beautifully.
Ingredients
- 500 grams all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 ¼ cups (310 ml) warm milk
- ⅓ cup (80 ml) olive oil
- 1 large egg (room temperature)
- 500 grams lamb mince
- large onion, finely diced
- 1 teaspoon bharat (Middle Eastern spice mix)
- 1 tablespoon sumac
- Salt to season
- 1 ½ tablespoons pomegranate molasses
- 2 medium tomatoes, finely diced
- 1 tablespoon tomato paste
- ⅓ cup pine nuts, fried in 2 tablespoons olive oil (include the oil)
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