Sfeeha

Method

Dough Directions

1. Mix sugar and yeast in 1 cup of warm water. Set aside until bubbly for 8 – 10 minutes
2. Add all dry ingredients to stand mixer and mix.
3. Add the yeast mixture in.
4. Add in yogurt with half of the warm water cup mixture, kneading it until dough sets
5. Add remaining cup of water gradually on as needed basis to make your dough to your liking until no longer sticky
6. Cover and set aside for 2 - 3 hours. For the ultimate dough, punch it down after one hour to allow for a double rise, this will give the ultimate fluff to the dough when baked.

Filling Directions

1. In a pan, add 2 TBSP of oil and cook meanwhile adding cinnamon, spices, and salt, stirring occasionally for 10 minutes
2. In another pan, cook onions until tender and then top with meat until it absorbs all liquid. Remove from heat and set aside for mixture to completely cool down.
3. Add onion/meat mixture to a bowl, then add red vinegar, lemon, yogurt, tahini, and stir. Then add tomatoes, and green peppers and mix well.
4. Tip: If the mixture is too dry add one TBSP of Red vinegar.

Sfeeha Assembly

1. Shape dough into small balls and flatten to thickness of your liking
2. Make a small well using your fingers and add a tbsp of filling to each
3. Place all in an oil coated oven dish or tray
4. Bake in preheated oven at 200 C until red or golden brown to your preference
5. If you are using a rolling pin and a cutter for even rounds, allow the dough to rise for 15 minutes before adding the filling in the middle so it doesn't lose its shape.