Recipe for Delicious Syrian meat pie: Safiha

Whether you are a college student simply beginning your very own culinary experiments or a seasoned chef with several supper celebrations under your belt, there is always something new to learn more about cooking. We hope these Syrian meat pie: Safiha recipe and tips can help you in your kitchen tonight, as well as get used to remarkable home-cooked dishes.

Answers - Home,Food.com has a massive collection of recipes that are submitted, rated and reviewed by people who are passionate about food. From international cuisines to quick and easy meal ideas, Food.com is where you can find what you. At one time had the best Syrian meat pies and spinach pies.not so much now.plus prices have gone up.

Use Dough.
You need to prepare flour.
Provide yeast.
Use sugar.
You need to prepare salt.
Use olive oil.
You need to prepare Filling.
Provide ground meat.
Provide labneh, thick yogurt.
You need pomegranate syrup.
You need to prepare onion, minced.
Prepare raw pine nuts.
You need salt.
Use black pepper.
Use saffron.
Prepare allspice.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two when you begin cooking and again at the very end. Your palate are the final guide here, so taste often.

For the dough, mix the yeast with the sugar in half cup warm water and leave aside for 5 minutes..
In a big bowl, mix the flour and salt..
Add in the yeast mix, the oil and 3/4 cup warm water. Knead well with wet hands till the dough you obtain is smooth..
Cover the dough with a cloth and leave to rise in a warm place until it doubles in volume (around 2 ½ hours)..
Knead the dough again with floury hands and divide the dough into 6 balls and leave to rise for 30 minutes..
Use a rolling pin to flatten the dough balls into circles or oval shaped flat dough pieces (around 15cm in diameter each).
Place the flattened dough pieces on baking sheets and, for the last time, cover with a cloth and let rise for 30 minutes..
For the filling, in bowl, mix the meat, onion and pine nuts, season with all spices, saffron, black pepper, and salt. Finally add the pomegranate syrup and the labneh. Mix well..
Spread around 3 tablespoons of the filling on each flattened piece of dough..
Arrange in a baking tray and bake in a preheated oven to 475°F for 15 minutes, till the dough is brown and the meat is cooked..
Serve warm with yogurt on the side..

Open the bisquit package, and let them get to room temp. Kebbeh (Stuffed Syrian Meatball) One PC. Deep fried ball of neat(beef) with cracked wheat stuffed with a Safiha Shami Flatbread. Ground beef, tomato, onion, gralic, bell pepper, pomegranate, paste Falafel Pie Flatbread. Deep fried falafel mix, mozzarella cheese or pasteurized kefir cheese (labani).

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