Sfiha Pastry – By VahChef @ VahRehVah.com

Sfiha Pastry – By VahChef @ VahRehVah.com

hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. Today we will go from Italy to Lebanon
we’ll take the pizza dough but we going to put a nice meat stuffing on it and make one delicious snack which is called syiha I may not be able to pronounce it right
but i’m going to make it delicious tasty snack you know i love to make this when I have the left over pizza dough I just get some of the meat and make
this preparation and the next thing i have even more fun we’re going to make a quick dough it’s
only to say it is a quick dough but we’re going to let it ferment and it’s going
to take at least two hours to make this dough perfect, but here I’ve got some dry yeast add some water add some sugar some salt that’s good some warm milk and just make
sure that the everything gets dissolved and add some olive oil this is a straight dough method I’m
making it very simple just three grams of yeast, 1 tablespoon of sugar and pinch of salt, little bit of olive oil, water, milk. In this add flour 1 cup of
all-purpose flour then just make it into a dough just the way we make our naan dough or the pizza dough whatever, hah I have to put my hand now to make this dough just let this dough ferment for around 40 minutes and then we’re
going to make our Sfiha and here I’ve got the mincemeat you can make it with chicken mince or lamb mince here I’ve got lamb mince in this add pinch of chili powder or paprika if you can get hold of it, this is kababchini that is all spice powder this is a cinnamon powder very little
just to give a good flavor in this add chopped onion, tomatoes chopped, i think i can add all of it chopped mint
leaf, chopped coriander leaves add just one teaspoon of yogurt and some toasted pine nuts if you have or else you can substitute
with some almonds also and here is the tahini sauce which I’ve already put the video
so see that can be used in a lot of the Middle Eastern cooking this gives a very nice taste to lot of
preparation and just mix all of these ingredients and we’re going to use it as a topping I’ve seen some of the chef’s they don’t
use curd or even tahini in this but if you use tahini it makes it even more tasty I forgot to add salt so just little bit of salt not too much and they add pomegranate molasses I don’t have so I’m going to add little bit of honey even if you make pattice of this I’m telling you this will be super tasty
Wow the mixture is all ready now I’ll take my
simple yeast dough what I made and I’m going to roll it into a thin sheet and cut into small roundels now after 40 minutes of resting the dough just roll it thin
like this just the thickness of a nice thick chapati and then just cut into small disks or else you know you can make a simple small size dough and just roll like a small puris, just take this
mixture meat mixture and put a small dumpling on each of this disk, now take one of the edge and then fold it like this and another edge like this don’t worry about the shape just like
this this way what happens is when they get cooked the little bit sauce will remain in this pocket and that will keep this
moist and juicy Ah! when you read it, it’s awesome another you can do is just wet the edges little bit if the dough is kept out for a long time you can make it like this and then fold
it like this and again another side fold it like this just rub them with little bit of olive oil that will make these dumplings shine this is not a neccessity you and you can give a little bit of egg wash if you want any of you who have done little bit of baking will understand what i am doing wow bake them in the oven at 200
degrees centigrade for around 15 minutes then Wow look at them, look at them you know these pockets with retain all the juices that comes from this nice
tomatoes and the meat while they were in the oven the whole room is filled with a nice
aroma Wow haha with every bite you can feel the nice
flavor of allspice and also the coriander and you get a piece of pinenut it’s a great combination dear friends I hope you enjoyed today’s session you know whenever you have left over pizza dough make it a point to make this and you
will really thank me for this awesome dish but do not forget vahrehvah is all
about inspiring others to cook so please post your recipes and cooking tips so
others can benefit from your great cooking

Dereck Turner

19 thoughts on “Sfiha Pastry – By VahChef @ VahRehVah.com

  1. Fatima Amely says:

    That's it*

  2. silvia007_ says:

    Did the lamb meat got cooked in 15 mins only???

  3. My passion says:

    I am learning so many new cuisine. Can't thank you enough.

  4. jaystevens137 says:

    I'm a viewer and this is awesome! Thanks, chef! Keep up the great work!

  5. Jaweria Anjum says:

    I learned from your show how to make puff pastry last year in ramadan and they was just yummy and no one did belive me that i made them by my self.
    Since then i'm keep watching your shows u do a very good job! Keep it on! 🙂

  6. Bil Malik says:

    Oh my God !! great recipe. I need to remember in my prayer you are great!

  7. Bil Malik says:

    200 degree is very hot.

  8. Neonlights says:

    Can someone help me? Can I substitute the chicken with anything veg?

  9. Indira Adhia says:

    Can u suggest some vegetarian filing instead of non vegetarian.?

  10. Ali Khan says:

    I am feeling hungry thx vah chef…..

  11. Sharuna S says:

    Yummilicious chef !!

  12. anna maria says:

    Thank you so much for this recipe. It's my favourite and I have been looking a long time for the tahini yogurt version because it is incredibly delicious.

  13. anna maria says:

    Supernanhi1 I have made a similar version of Sfiha and substituted cooked, drained lentils instead of meat and it was good

  14. George Sumarah says:

    best recipee -& so well done – thx so much

  15. George Sumarah says:

    nicely done– thx

  16. Abdul Lathif says:

    Thank you so much
    I want more same cream sos how make sir

  17. Daphne Rodriguez says:


  18. erlich says:

    for some reason i thought Indians don't eat meat…

  19. Basma El-Gaouni says:

    I am Lebanese we don't put yogurt ,tahieneh ,corinder,or honey.
    It doesn't has sweet taste. It has more Lemony taste.
    The region which is famous of Safieha in Lebanon is Baalbek .There is no relation with what you did to how they do it.

  20. Robert Haddad says:

    Really nice job with this sfeeha. Love your passion. Great job!

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