Let’s recreate a coveted Middle Eastern lamb and pine nut pie (aka sfeeha) and explore the delicious flavors and textures together. Join me in discovering the magic of Middle Eastern cuisine through this delectable dish. So, put on your aprons, savor the tender lamb, crunchy pine nuts, and fragrant spices, and let’s share the joy of cooking!
One of the best things about living in a diverse city like Columbus, Ohio, is the opportunity to try different cuisines. Recently, I had the pleasure of attending a birthday party at a Middle Eastern restaurant with some friends. We were all excited to try new dishes and enjoy the company of each other.
As soon as we arrived, we were greeted with the delightful aroma of spices and cooked meat. The restaurant was bustling with activity. The sound of conversations mixed with the music playing in the background created a lively atmosphere. We were led to our table and started browsing the menu, trying to decide what to order.
Our server recommended the Middle eastern lamb and pine nut pie, and we decided to give it a try. A young Israeli guy was working in the kitchen and was responsible for making the dish. As we were waiting for our food, we noticed that the kitchen equipment had broken down. The chef was working hard to prepare our dishes with limited resources.
When our food arrived, we were blown away by the flavors and textures. The lamb was tender and juicy, and the pine nuts added a crunchy texture that complemented the softness of the meat. The pastry was flaky and perfectly cooked, and the spices added a depth of flavor that made the dish stand out.
As I was enjoying my meal, I couldn’t help but wonder about the recipe. I’ve always been fascinated by the art of cooking and the process of creating new dishes, so I asked our server if it would be possible to get the recipe from the chef. To my surprise, I was met with a refusal. The chef was hesitant to share his secret recipe, and I could understand why. He had clearly put a lot of effort and care into creating this dish, and he didn’t want to give away his hard-earned knowledge.
Despite the refusal, I couldn’t shake off my curiosity about the recipe. I wanted to recreate the dish at home and experience those delicious flavors again. So, I decided to take matters into my own hands and try to figure out the recipe by myself.
I started by analyzing the flavors and textures of the dish, trying to identify the key ingredients and spices. Additionally, I did some research on Middle Eastern cuisine and found some common spices that are often used in lamb dishes, such as cumin, coriander, and cinnamon. I also experimented with different types of pastry dough, trying to find the perfect balance of flakiness and tenderness.
After a few attempts, I finally managed to recreate the Middle Eastern lamb and pine nut pie at home. It wasn’t exactly the same as the one I had at the restaurant, but it was pretty close. The lamb was tender and flavorful, and the pine nuts added a nice crunch to the dish. The pastry was flaky and perfectly cooked, just like I remembered.
Recreating the recipe was a fun and rewarding experience for me. It allowed me to appreciate the art of cooking even more and to explore new flavors and ingredients. It also made me realize how important it is to share our knowledge and skills with others. While it’s understandable that some chefs want to keep their recipes a secret, sharing them can also be a way of connecting with others and spreading joy through food.
To sum up, my day at the Middle Eastern restaurant in Columbus was a memorable one. The lamb and pine nut pie was delicious, and the experience of trying to recreate the recipe at home was a fun and rewarding challenge. It reminded me of the power of food to bring people together and to create connections across cultures and traditions.
Here is how I create my own version of Middle Eastern lamb and pine nut pie (sfeeha).
Ingredients:
- 1 pound of ground lamb
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 1/2 cup of pine nuts
- 1 package of prepared puff pastry dough
- 1 egg, beaten
How to make Middle Eastern lamb and pine nut pie (sfeeha)?
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground lamb over medium heat until browned. Remove from the skillet and set aside.
- In the same skillet, sauté the onion and garlic until softened, about 3-5 minutes.
- Add the lamb back into the skillet and stir in the cumin, coriander, cinnamon, nutmeg, salt, and pepper. Cook for an additional 2-3 minutes, until the spices, are fragrant.
- Remove the skillet from heat and stir in the pine nuts.
- Roll out the puff pastry dough and cut it into 6-8 circles, depending on the size of your muffin tin.
- Grease a muffin tin and press the circles of dough into each cup.
- Spoon the lamb and pine nut mixture into each cup, filling them about 3/4 of the way full.
- Brush the edges of the pastry with the beaten egg.
- Bake the pies in the preheated oven for 20-25 minutes, until the pastry is golden brown and puffed up.
- Serve hot, garnished with parsley or cilantro if desired.
If you want to add a unique twist to the Middle Eastern lamb and pine nut pie, you can try adding some sweet and tangy pomegranate molasses to the filling. Pomegranate molasses is a thick syrup made from pomegranate juice that is commonly used in Middle Eastern cuisine, and it adds a nice fruity flavor to the dish.
To add pomegranate molasses to the filling, you can simply stir in a tablespoon or two to the lamb and pine nut mixture before spooning it into the pastry cups. You can also drizzle a little bit of pomegranate molasses on top of the pies after they come out of the oven for an extra burst of flavor.
Another option is to serve the lamb and pine nut pie with a side of tzatziki sauce. Tzatziki is a creamy Greek yogurt and cucumber sauce that pairs well with Middle Eastern flavors and adds a refreshing contrast to the rich and savory pies. Simply mix some plain Greek yogurt, grated cucumber, garlic, lemon juice, and dill together to make the sauce, and serve it alongside the warm pies.
I hope you enjoyed exploring the world of Middle Eastern cuisine with this delicious Middle Eastern lamb and pine nut pie recipe. Whether you’re a seasoned cook or just starting out, experimenting with new flavors and ingredients can be a fun and rewarding experience. Remember, cooking is not only about nourishing our bodies but also about bringing people together and creating connections across cultures and traditions. So go ahead and share your culinary creations with friends and family, and don’t be afraid to try something new. Happy cooking!
