Baba ganoush and Sfeeha are traditional Middle eastern recipes. I know you might wonder by looking at my bread why it looks like this. Actually sfeeha is a meat pie, made in bread dough stuffed with meat, it usually has folds in the side, since I didn't give a proper fold, when the bread raised, stuffed meat became like a topping. So yeah it became a cross between pizza and pie.
Baba Ganoush is also well known Middle eastern dip. You can serve this pitta bread, tortilla or even normal bread. Baba Ganoush is made with mashed eggplant and different seasonings.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Yogurt- 3 tbsp
Tahini- 1 tbsp
Lemon juice- juice of 1 medium sized lemon
Garlic- 3 cloves grated
Olive oil- 2 tbsp
Parsley or coriander leaves- 1 tbsp chopped
Salt as required
Preheat the oven to 250 degree celsius. Slice the eggplant into half, drizzle with olive oil. Roast it in the oven for about 20 minutes or until the skin looks blackened. Take out the eggplant, scoop the middle out, put it in a blender along with the other ingredients except parsley and blend it to smooth. Serve it in a bowl by sprinkling some parsley and drizzled with olive oil.
You can store the baba ganoush in a clean box for up to 1 week in your refrigerator.
Sfeeha( Meat Pie)
Preparation Time: 45 minutes( for dough and the filling)
Cooking Time: 1 hour( For the bread and the filling)+ rising time for the dough
For the dough:
White Bread Flour- 300 g/ 12 oz
Dried yeast- 1 1/2 tsp
Warm water- 120 ml / 5 oz( adjust accordingly when making the dough)
Sugar- 1 tsp
Olive oil- 2 tsp
Salt- 1 tsp
For the filling:
Minced meat- 200 g/ 8 oz
Paprika powder- 1 tsp
Ginger garlic paste- 1 tsp
Green pepper- 1 chopped
Onion- 1 chopped
Tomato paste- 2 tbsp
Olive oil- 1/2 tbsp
Salt as required
For the dough:
Mix all the dough ingredients to make it into a smooth dough. Place the dough in a clean oiled bowl and cover with a cling film, leave it in a warm place to rise for about 1 to 2 hours. Meanwhile prepare the filling.
Prepare the filling or topping:
Heat the oil in a pan, add ginger garlic paste and onion. Fry it till the onion becomes transparent. Then add the meat, paprika powder and salt. Mix it well, cover the pan, keep the heat in medium and cook till the meat is completely cooked. Add the chopped green pepper, keep the pan opened and cook till all the water dries out. Allow the mixture to cool completely.
Prepare the bread:
Take the raised dough, punch the air back. Divide the dough into 7 to 8 balls. Grease a 23 cm loose bottomed round tin. Place the balls in the pan leaving some space, flatten each ball with your fingers. Mix the filling with the tomato paste and keep the filling in the middle of each round. Cover the pan loosely with cling film and allow it to rise for another 20 minutes. Preheat the oven to 200 degree Celsius.
Bake the bread for about 30 minutes.
Serve the bread warm with salad, yogurt, babaganoush or hummus.
Sfeeha and Babaganoush goes to Taste Of Lebanon- Monthly Mingle hosted by Dirty Kitchen Secrets started by Meeta.
Yeast spotting, Babaganoush goes to my own event Any One Can Cook .