Sheik's traditional Syrian Meat Pies (Sfeeha)
Sheik's traditional Syrian Meat Pies (Sfeeha)

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, sheik's traditional syrian meat pies (sfeeha). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sheik's traditional Syrian Meat Pies (Sfeeha) is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Sheik's traditional Syrian Meat Pies (Sfeeha) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have sheik's traditional syrian meat pies (sfeeha) using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sheik's traditional Syrian Meat Pies (Sfeeha):
  1. Make ready 7 cans Pillsbury Grands Butter Tastin' (8 per can)
  2. Make ready 2 lbs. ground beef (80% lean)
  3. Make ready 32 oz. plain yogurt
  4. Take 10 oz. pomegranate molasses
  5. Make ready 1 tbsp. sea salt
  6. Get 1 tsp. black pepper
  7. Make ready 1/2 cup lemon juice
  8. Prepare Butter
  9. Get Pine nuts
Steps to make Sheik's traditional Syrian Meat Pies (Sfeeha):
  1. Chop sweet onions finely. Use a food processor. So much easier.
  2. In a large mixing bowl mix ground beef, yogurt, pomegranate molasses, onions, sea salt, black pepper and lemon juice thoroughly.
  3. Grease a half sheet bakers pan with melted butter. Flatten 6 dough circles on the pan to about 6"diameter. Create a border around the dough to hold the mixture in place during cooking and for aesthetics. Do this by folding up a 1/4 bead of the dough around the edges, pinching it as you go to form a"braid."
  4. Spoon and spread the meat mixture ensuring that all the dough is covered up to the border. Finish by sprinkling pine nuts on the top.
  5. Preheat oven to 475 degrees. Cook pies for about 10-15 minutes until dough bottom and edges are golden brown.

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