Recipes · Lebanese · Pies
Sfiha (Open-Faced Spiced Lamb Pies)
One serving has 446 kcal and 18 g protein, and at least a fifth of a woman's daily need of cobalamin (68%), niacin (56%), selenium (54%), manganese (49%), thiamin (46%) and zinc (40%). Ready in 78 minutes.
- Preparation: 60 min
- Cooking: 18 min
- Makes: 1 serving (192 g)
- Difficulty: Medium
- Diets: Dairy-free
- Contains: gluten, meat
Ingredients
- 40 g Flour, bread (strong)
- 0.6 g Yeast, active dry
- 0.6 g Salt
- 5 g Olive oil
- 22 g Water
- 70 g Lamb, ground, raw
- 20 g Onions, raw
- 25 g Tomatoes, raw
- 4 g Molasses
- 5 g Pine nuts
- 0.2 g Cayenne pepper
Method
- Makes 1 pie; multiply the ingredients by 8 for a batch of 8. Whisk the yeast into the warm water and let stand 10 minutes, then mix in the flour, salt and oil and knead 6-8 minutes into a smooth dough; cover and let rise for 45 minutes.
- Mix the ground lamb with the finely chopped onion, tomato, pomegranate molasses (or plain molasses as a stand-in), pine nuts, salt and cayenne.
- Flatten the risen dough into a thin oval or round, about 12 cm across, and spread the meat mixture evenly over the top, right to the edges, pressing it in firmly.
- Place on a baking tray and bake at 220 °C (425 °F) for 15-18 minutes until the meat is cooked through with no pink remaining and the edges of the dough are golden.
- Serve warm, often with a squeeze of lemon.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 446 kcal | 21% |
| Carbohydrates | 35.9 g | |
| Water | 111 mL | |
| Fiber | 2 g | 7% |
| Protein | 17.8 g | 37% |
| Tryptophan | 0.2 g | |
| Threonine | 0.67 g | |
| Isoleucine | 0.78 g | |
| Leucine | 1.3 g | |
| Lysine | 1.2 g | |
| Methionine | 0.4 g | |
| Cystine | 0.27 g | |
| Phenylalanine | 0.76 g | |
| Tyrosine | 0.56 g | |
| Valine | 0.88 g | |
| Histidine | 0.5 g | |
| Fat | 25.6 g | |
| Monounsaturated | 11.4 g | |
| Polyunsaturated | 3.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.4 g | |
| Saturated | 8.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 51.1 mg | |
| Calcium | 34.6 mg | 3% |
| Copper | 0.26 mg | 29% |
| Iron | 3.5 mg | 19% |
| Magnesium | 52.5 mg | 17% |
| Manganese | 0.89 mg | 49% |
| Phosphorus | 195 mg | 28% |
| Potassium | 382 mg | 8% |
| Selenium | 29.9 µg | 54% |
| Sodium | 280 mg | |
| Zinc | 3.2 mg | 40% |
| Thiamin (vitamin B1) | 0.51 mg | 46% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 7.9 mg | 56% |
| Pantothenic acid (vitamin B5) | 0.81 mg | 16% |
| Pyridoxine (vitamin B6) | 0.2 mg | 15% |
| Folate (vitamin B9) | 109 µg | 27% |
| Cobalamin (vitamin B12) | 1.6 µg | 68% |
| Choline | 59.2 mg | 14% |
| Vitamin A | 14.7 µg | 2% |
| Vitamin C | 5.1 mg | 7% |
| Vitamin D (D2 + D3) | 1.4 IU | 0% |
| Vitamin E | 1.7 mg | 11% |
| Vitamin K | 10.6 µg | 12% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
2.4 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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