Sfeeha (meat pies) & Laban

This is another arabic dish that my family makes. You can use your favorite bread dough (I used my mother-in-law's roll dough) to make these. I usually make one batch of dough and use it to make both sfeeha and spinich pies. The recipe is adjusted to use half a bread dough recipe for each. These are great dipped in laban-a yogurt spread.

1 lb ground beef (or lamb)
1 onion, finely chopped
1/3 cup pine nuts
1/4 cup lemon juice
salt and pepper and allspice to taste


Brown the pine nuts in a skillet. Set aside.

Saute the onion is butter. Add meat and spices. Saute until tender. Add browned pine nuts and lemon juice. Mix well.

Roll dough into small balls (raquet ball size), flatten into 3 inch circles in greased cookie sheet. Spread meat stuffing evenly on top of circles to within 3/8" from the edge.

Bake at 400 until meat and dough are lightly brown (about 7-8 minutes)


Laban:

Plain yogurt
Cheesecloth

Put your yogurt in the cheesecloth. The yogurt will start to drain off liquid. Allow it to drain over night in the refridgerator. (you will have to figure out a way to hang the cheesecloth over a bowl without touching the liquid) The result is a creamy spread that is yummy on meat pies and pita bread.