Anyone have experience with Syrian cooking?
My grandmother used to make the most amazing sfiha (Syrian pizzas) and I've been trying to come up with a recipe that closely captures hers. It's somewhat similar to keema naan in Indian cooking, however the issue that I've been coming up against is the meat that goes on top of the dough. It should be pretty light, not greasy or heavy, and definitely should not just be one patty stretched across the dough. Anyone here make sfiha? Anyone have any suggestions?
Thanks!
Olivia
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Lebanese cooking great instructions w / video
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I think there are different versions of Syrian Safiha depending on the dough. The one I found is served in appetizer parties and called 'Safiha Madfoora'. You can read the recipe here http://www.syriancooking.com/pastry/safiha-meat-pastry
They might post the one you are asking about on the website anyway!
www.syriancooking.com›1 Reply -
scubadoo97
Oct 27, 2007 05:35 PM
I know this is blasphemy but we make lahma bi ajeen/sfiha with flour tortillas for a easy fast treat. No doubt making your own dough is better but for a quick dinner this works okay.
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Caroline1
Oct 26, 2007 02:04 PM
If you really want traditional texture to the meat topping, you cannot use ground beef. It has to be minced, that is cut into very small pieces with a very sharp knife. I use two very sharp paring knives and a wooden cutting board and pull the knife blades against each other. You can't get the same result in a food processor either. Believe me, I've tried. I use lamb. You can use beef, but lamb is more authentic. Maybe a mixture? And don't try to make it too lean. Fat is good!
To about two pounds of meat, add chopoped onions to taste, maybe two or three medium yellow onions, and a quarter cup of yogurt (more about that in a minute) or the same amount of lemon juice, and a generous amount of pine nuts. You can saute the pine nuts in a little butter first to bring out their flavor. You can also add a handful or so of currants, if you'd like a little Turkish influence. Season with salt, pepper, and a bit of allspice. If you don't have allspice, a light touch of cinnamon will work too. Toss it all together lightly, then spread across your dough. The dough is usually cut in individual serving sizes, then the edges curled up over the meat. Bake at 350 until the bottom crust is browned, then broil until the tops are browned too. Enjoy!
As for yogurt, American yogurt is awful. But not if you drain it. Line a colander with plain white paper towels, dump a carton of plain yogurt into it, top with another paper towel. Place the colander over a bowl in the refrigerator overnight with a weight on top of the yogurt. You'll have a pretty good aproximation of true Middle Eastern yogurt. Great for making tzatziki. If you drain it longer, you'll get a nice yogurt cheese that's good on just about anything.
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re: Caroline1
sixelagogo
Oct 27, 2007 06:00 AM
That really does sound fantastic...just thinking about.those little meat pies makes my mouth water... do you have a recipe that you like to use for the dough? Also, do you use a pizza stone in your oven, or just a cookie sheet?
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re: sixelagogo
Caroline1
Oct 27, 2007 06:38 AM
For the dough, I use flour, melted butter, yeast, salt and warm water. All I can tell you about proportions is that it has to look and feel right.
Orrrr....
An acceptable alternative is refrigerated buscuit dough from the supermarket. The kind where you smack the side of the container against the kitchen counter to pop it open. One "buiscuit" flattened out with the palm of your hand to the thickness of pie crust makes about the right sized portion. Or if you know of a really good ready-made pizza dough, it should work too. You can always buy unbaked pizza dough from your local pizza parlor.
Cookie sheet. And the dough is only folded up around the edges, not to cover the center, then brown under the broiler. Enjoy!
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