Chicken Sfeeha
From icecreamuffin 14 years ago
- 2 hours to make
- Serves about 22 sfeeha
Savory, yet slightly sweet; these little guys are definitely a crowd pleaser, and are easy to make! Sfeeha are Middle-Eastern meat pies, traditionally made with lamb or beef, but I chose to make mine leaner with chicken. Read more Served with lemon couscous, zucchini, & tzaziki. See less
Ingredients
for the dough
- 2 & 3/4 cups all-purpose flour shopping list
- 1 packet active dry yeast (or 1/2 oz fresh yeast) shopping list
- 1/2 tsp sugar shopping list
- 1/2 tsp salt shopping list
- 2/3 cup water shopping list
- 4 tbsp butter shopping list
for the topping
- 2 large chicken breasts, thawed shopping list
- 1/4 cup finely chopped almonds shopping list
- 1 medium onion, diced shopping list
- 2 garlic cloves, minced shopping list
- 1/2 cup plain yogurt shopping list
- juice of 1/2 lemon shopping list
- 1 sprig fresh rosemary, minced shopping list
- 1 tsp ground: cinnamon, nutmeg, cloves, ginger shopping list
- 1/4 tsp black pepper, kosher salt shopping list
- olive oil shopping list
How to make it
for the dough
- Dissolve yeast & sugar in 1/2 cup of the water; let sit until foamy (about 10 minutes).
- Combine the flour, salt, & butter. Use your fingers to rub the butter into the flour, until it resembles coarse bread crumbs. Pour in the yeast mixture and mix until it forms a firm dough, adding more water if necessary.
- Knead dough on a lightly floured cutting board, until smooth and pliable (if it is dry, add a bit more water; if it is too sticky, add a bit more flour). Form dough into a ball and transfer to a lightly oiled bowl. Cover with a clean towel and let it rise for 1 hour (should double in size).
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheet with parchment paper, set aside.
- Punch down your dough, and form it into little balls (think golf-ball size). Space the balls out on the baking sheets, and cover with towels for 15 minutes.
for the topping
- Cover the bottom of a large pan with olive oil and heat on medium high. Sprinkle chicken with the rosemary & spices, and brown on both sides. Cook for about 20 minutes, or until no longer pink in the middle. Deglaze your pan with the lemon juice, and remove the chicken to a cutting board. Let it rest for at least 5 minutes, then chop up very finely.
- Right after you have deglazed your pan with lemon juice, add in the onion. Let it become translucent; about 5 minutes. Turn to medium and stir in the garlic & almonds, cooking about 10 minutes. Remove pan from heat and stir in the chopped chicken and yogurt.
- When the dough formed into balls has rested, press each ball into 1/2 inch-thick disks. Spread each disk with the chicken topping, gently pressing down.
- Bake for 25-30 minutes, or until edges are golden.
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