Wednesday, August 22, 2012


Sfiha are meat pies widely spread in the middle east specially in Syria, Jordan, Lebanon, Palestine and Iraq. Sfiha is an appetizer that is prepared at homes specially during Ramadan and the dough can be bought from pastry restaurants.

This Eid special appetizer was my first attempt with egg & we liked it very much. Hope you like my modified recipe & send me your feedback :)

Ingredients - Sfiha:
Maida - 500gm
oil - 2bs
Egg - 2
Tomato - 2 large, finely chopped
Onion - 4 medium, finely chopped
Carrot - 2 medium, grated
Black pepper - 1teaspoon
Tahini - 1 tbls (sesame paste)
Pomegranate juice - 1 tbls (if available)


1. Sieve the maida well with salt, sugar and place in a flat dish. Make a bay in the center and put a little of oil for leavening. Add warm water and make a stiff dough.
2. Beat the eggs in a bowl. Heat oil in kadai & add onions, tomatoes, carrots and spices. Add sesame paste and pomegranate juice. Lower the flame. Saute for 10-12mins. When the vegetable mixture becomes soft, add eggs & keep tossing until the egg gets mixed well with the vegetables. Turn off the heat & keep aside the mixture. 
3. Divide dough into walnut size balls. Roll between hand palms to smooth.
4. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of egg mixture on dough circle seeing that a cube is in each spoon.
5. Apply the flour paste along the edges and fold over to make a semi-circle. Pinch at the outer rim.
6. Arrange egg pastries in a tray brushed with butter. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden.
7. Serve hot.

(The original recipe adapted from homemade-recipes)

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