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LAMB OPEN-FACE MEAT TURNOVERS ( Sfeeha) Recipe

   
 

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     LAMB OPEN-FACE MEAT TURNOVERS ( Sfeeha)

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 lb fresh lamb meat, finely ground
1 Vidalia onion, fined diced
1/3 cup flat leaf parsley, finely chopped
1/4 cup mint leaves, finely chopped
1 hot pepper, seeded and diced, add to taste (approx. 1/4 to 1/3 cup)
large ripe tomato, seeded and diced
2 Tablespoons tahini (sesame seed paste)
2 Tablespoons Dibis Rahman (pomegranate molasses)
1 Tablespoon sea salt
 
1/2 teaspoon ground pepper
1 Tablespoon allspice
1/2 lemon, freshly squeezed (approx. 1-2 Tablespoons)
Below ingredients for the placing mixture on
Arabic all purpose dough
Unroasted pine nuts (snobar)

Instructions
Pre heat oven 500 Mix the meat ingredients together well up to and including allspice. Place 1to 2 Tablespoons of meat mixture into the center of each round
Roll out the Arabic dough to a thickness of ¼ inch. Cut rounds approximately 3 inches in diameter. Place 1 to 2 Tablespoons of meat mixture into the center of each round.
Pinch 2 corners together 4 times, to create a small open rectangle. Be sure to pinch the corners well, so the meat mixture will not leak.Place the sfeeha onto a foiled and olive oiled pan. Sprinkle the tops of the sfeeha generously with the pine nuts.
Bake in a preheated 500 Fahrenheit oven for approximately 10-15 minutes, until the tops are golden and crispy. Remove from oven and brush tops of the sfeeha with olive oil. Transfer to plates to serve.


Originally Submitted
8/18/2013





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