Spiced Lamb Sfiha
Crispy-bottomed Lebanese meat pies loaded with garlicky spiced lamb and pine nuts. Ready in under 30 minutes using store-bought phyllo dough.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
- ¾ lb ground lamb
- 8 sheets phyllo dough sheets
- ⅓ cup pine nuts
- 1 tsp ground allspice
- 1 tbsp pomegranate molasses
- ¼ cup fresh parsley (chopped)
- 3 tbsp olive oil
Instructions
- 1
Heat olive oil in a large skillet over medium-high. Brown ground lamb, breaking it up with a spoon, until no pink remains, about 5 minutes.
- 2
Stir in allspice, minced garlic, salt, and pepper. Toast for 30 seconds until fragrant, then add pomegranate molasses and parsley.
- 3
Remove from heat and fold in toasted pine nuts. Let cool for 2 minutes.
- 4
Brush a phyllo sheet lightly with oil, layer a second sheet on top, brush again. Place 2 tbsp lamb filling on the bottom third.
- 5
Fold the left and right corners toward the center, then roll up tightly from the bottom. Repeat with remaining phyllo and filling to make 4 pies.
- 6
Place seam-side down on a parchment-lined baking sheet. Brush tops with oil. Bake at 400°F for 12 minutes until golden and crispy.
Tools you’ll need
- large skillet
- wooden spoon
- baking sheet
- parchment paper
- pastry brush
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