Safiha, a beloved Lebanese street food, offers a delightful explosion of savory flavors in every bite. These irresistible meat pies boast a crispy, flaky crust encasing a succulent filling of spiced minced meat, onions, and aromatic herbs. A staple at gatherings and celebrations, safiha's simple yet satisfying nature makes it a crowd-pleaser, enjoyed equally by locals and visitors alike. Its rich history weaves through Lebanese culinary tradition, representing a simple yet powerful testament to the country’s vibrant food culture. The distinct taste profile, achieved through a careful balance of ingredients and precise cooking techniques, sets safiha apart from other pastries.
Ready to embark on a culinary journey and create your own batch of authentic Lebanese safiha? This step-by-step guide will walk you through each stage, from preparing the dough to achieving that perfect golden-brown crust, ensuring a delicious result you can proudly share. Let's get started!
Tools Needed
- oven
- mixing bowl
- measuring spoons
- measuring cups
- baking tray
- rolling pin
Ingredients
- Meat: 700 grams
- Onions: 5, grated
- Black pepper: 1.5 teaspoons
- Salt: 1.5 teaspoons
- Ground coriander seeds: 1.5 teaspoons
- Cinnamon: a dash
- Pomegranate molasses: 2 tablespoons
- Tomato sauce or fresh tomatoes: 500 grams
- Warm water: 500 ml
- Instant yeast: 1 tablespoon
- Sugar: 1 tablespoon
- Flour: roughly 1 kilogram
- Yogurt: 1/3 cup
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Combine meat, grated onions (squeeze out excess water), black pepper, salt, ground coriander, cinnamon, pomegranate molasses, and tomato sauce/fresh tomatoes. Mix well, preferably by hand. Refrigerate.
- In a bowl, combine warm water, instant yeast, and sugar. Cover and let stand until bubbly.
- In a large bowl, combine flour, salt, and yogurt. Add the yeast mixture and stir with a spoon, then knead by hand until smooth and elastic. Add a little vegetable oil and knead it in. Let the dough rest for 30 minutes.
- Ensure excess water is removed from the meat filling to prevent a soggy dough.
Step 2. Assemble the Safiha
- Roll out the dough into thin circles. Spread the meat filling evenly over each circle. Fold and seal the edges.
Step 3. Bake the Safiha
- Place the Safiha on a baking tray (lined with parchment paper or oiled) and bake at the highest heat possible (around 250°C) until golden brown. Cover immediately after removing from oven to keep them soft.
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Tips
- Squeezing excess water from the onions is crucial for a good filling.
- The more you knead the dough, the better the result.
- Ensure that the meat filling is well-drained to prevent a soggy dough.
- Make the dough thin but not paper-thin.
- Cover the baked Safiha immediately to keep them soft.
Nutrition
- Calories: approximately 4500-5000
- Fat: 180-220g
- Carbs: 550-650g
- Protein: 150-170g
FAQs
1. Can I use store-bought dough for the safiha?
While you can, making the dough from scratch provides a more authentic flavor and texture. However, if short on time, a good quality store-bought puff pastry can be a suitable substitute.
2. How do I store leftover safiha?
Store leftover safiha in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a pan or oven before serving.
With a little time and effort, you've now mastered the art of making delicious homemade Lebanese safiha. Enjoy the satisfying crunch of the pastry and the flavorful filling, perfect for sharing with family and friends. Now go forth and impress everyone with your newfound culinary skills!