Open meat (or cauliflower) pies

Name: Open meat (or cauliflower) pies (Sfiha)
Yield: Makes 12 pies, to serve four to six as a snack or for lunch
Cuisine: Palestinian
Ingredients: 250 g lamb mince; ½ a cauliflower, cut into roughly 5cm florets and any stalk cut into roughly 1cm pieces (500g); 1 large onion, thinly sliced (180g); 2 red peppers, halved, core and seeds removed and then thinly sliced (200 g); 15 g parsley, finely chopped; 1 tbsp lemon juice; 1 tbsp sumac; 25 g pine nuts; ¼ tsp ground turmeric; 2 tbsp tahini; 2 tbsp lemon juice; 5 g parsley, finely chopped; 60 ml olive oil; ¾ tsp Aleppo chilli flakes (or ⅓ tsp regular chilli flakes); ¾ tsp baharat; 2 lemons, cut into wedges; 1½ tsp fast-action dried yeast; 1 tsp caster sugar; Salt; 3 tbsp olive oil, plus extra for greasing; 3 tbsp sunflower oil; ⅛ tsp ground turmeric (optional); 1 tbsp milk powder (also known as dried skimmed milk); 320 g plain flour; 170 ml lukewarm water; ¾ tsp Aleppo chilli flakes (or ½ tsp regular chilli flakes); ¾ tsp ground allspice; ½ tsp ground cinnamon; 3 tbsp tahini; 1 medium tomato, finely chopped (120g)

Sfiha

Preparation info

Makes
12
pies

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

These easy-to-make ‘open’ pies are loved by kids and grown-ups alike. They are perfect party food: great to snack on and also really practical, as they can be batch-made and then baked from frozen. They’re also lovely for a light meal, served with a fattoush (or any other) salad.

Thanks to Sami’s sister, Sawsan, for creating the recipe for the dough here. It turned out so well that it’s used, again, for the za’atar br

Ingredients

Asia
Palestine
Snack
Lunch

Ingredients

Method