Name: Lamb Pastries (Sfeeha )
Yield: Makes 24 Sfeeha
Cuisine: Palestinian
Ingredients: 1 teaspoon freshly ground black pepper; 1 tablespoon ground cinnamon; 1 tablespoon kosher salt; 1 teaspoon ground allspice; 12 ounces [340 g] ground lamb or beef; 1¼ cups [300 ml] warm water (90° to 95°F [32° to 35°C]); ¼ cup [80 g] pomegranate molasses; 1 teaspoon active dry yeast; 1 tablespoon sugar; ¼ cup [60 g] yogurt; 1 medium onion, finely grated or minced; ¼ cup [60 ml] olive oil, for brushing the crust; 2 teaspoons kosher salt; 3¼ cups [455 g] all-purpose flour; 2 tablespoons olive oil, plus more for brushing; 2 tablespoons pomegranate seeds (optional); 2 tablespoons pine nuts

Preparation info

Makes
24
Sfeeha

Difficulty
Medium

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

Food tells a history of our people. For some of us it’s the only thing we have left: to tell our stories. I cook so that my descendants will know that we are Palestinian. I feel like I’m a historian. Preserving my culture and making it into my own. As long as we know how it evolved. When there are coordinated efforts to erase a culture, fighting against that is an act of racial justice. To be “Arab” is a bad word. I don’t want it to be a bad word. Now I see “Arab” is becoming more celebrate