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

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sheik's traditional syrian meat pies (sfeeha). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sheik's traditional Syrian Meat Pies (Sfeeha) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Sheik's traditional Syrian Meat Pies (Sfeeha) is something that I have loved my whole life.

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

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. Take 2 lbs. ground beef (80% lean)
  3. Make ready 32 oz. plain yogurt
  4. Get 10 oz. pomegranate molasses
  5. Prepare 1 tbsp. sea salt
  6. Prepare 1 tsp. black pepper
  7. Get 1/2 cup lemon juice
  8. Make ready Butter
  9. Make ready Pine nuts
Instructions 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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