S’feeha and Manakish
S’feeha and Manakish

S’feeha and Manakish

Jul 31, 2023

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Servings
10 pies
Course
Entree

Ingredients

For the dough:

  • 3 cups all-purpose flour
  • 1 packet fast-acting
  • Instant yeast
  • 2 teaspoons sugar
  • Pinch salt
  • 1½ cups milk
  • ⅓ cup vegetable oil

For the Lamb filling:

  • 1 pound ground lamb
  • 1 medium onion, roughly chopped
  • 1 large tomato, roughly chopped
  • ½ cup chopped fresh parsley
  • 5 garlic cloves, peeled
  • 1 jalapeño pepper
  • ½ teaspoon ground allspice
  • 2 tablespoons plus 1 teaspoon pomegranate molasses
  • Sliced scallions, for garnish, optional
  • Pine nuts, for garnish, optional

For the Cheese and za’atar filling:

  • 1 cup shredded halloumi cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup olive oil
  • ¼ cup za’atar
  • Pine nuts, for garnish, optional

Instructions

  1. In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the milk and oil and mix with a wooden spoon to form a dough. Knead with your hands for about 8 minutes to make a smooth, round ball. Place the dough ball in a lightly oiled bowl. Cover with a clean, damp kitchen towel and set aside to rise for 40 minutes.
  2. Meanwhile, to make the lamb filling, in a food processor, process the ground lamb, onion, tomato, parsley, garlic, jalapeño, allspice, and pomegranate molasses until smooth. To make the cheese filling, combine the cheeses, oil, and za’atar in a bowl.
  3. Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment.
  4. Divide the dough into 10 small balls and roll into thin disks about ¼ to ½ inch thick.
  5. Divide the lamb mixture among half of the dough disks, spreading it to about ½ inch of the edges. Place the meat pies on one baking sheet.
  6. Divide the cheese mixture among the remaining dough disks. Fold the sides of the dough up and over to create a boat shape, then pinch the top and bottom edges together. Place the cheese pies on another baking sheet.
  7. Bake for 15 minutes, or until the dough is golden brown and the fillings are cooked through. Serve warm, garnished with pine nuts and scallions if desired.

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