Name: Pomegranate Beef and Cheese Pies (Sfiha Lahm (sfee-ha lah-him))
Yield: About 3 dozen
Cuisine: Lebanese
Ingredients: ½ tablespoon melted butter; Labni (yogurt cheese), dibs ruman (pomegranate molasses), and tahini, found at specialty markets or online. Yogurt cheese can also be prepared fresh.; ⅓ cup extra-virgin olive oil (for dipping); 1 recipe Basic Dough; ⅓ cup toasted pine nuts; 1 teaspoon ground allspice; 1 tablespoon tahini (mix well before using); 2 tablespoons dibs ruman; ½ cup labni (cream cheese will do); ¼ cup freshly squeezed lemon juice; (You can substitute ground lamb for the beef.); ½ cup pomegranate seeds (when in season October through January); ½ teaspoon table-grind black pepper; 1 pound ground beef (80% lean); 2½ teaspoons salt; 3 cups diced yellow onion (¼ inch); ½ teaspoon ground cinnamon

Preparation info

About
3 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These pies are great as an afternoon snack, tray-passed hors d’oeuvres, or on a buffet. When you bite into one, the crisp texture of the edges complemented by the savory flavors in the filling will entice you back for another. The blending of the yogurt cheese with the dibs ruman keeps the meat moist with a slightly sweet yet tart flavor.