Sfeeha from Baalbek and The Arabian Cookbook

The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist is a Gourmand World Cookbook Award-winning bilingual book featuring fifty-five favorite recipes from Chef Ramzi Choueiry in both English and Arabic. Following the review, I will be sharing his recipe for Sfeeha from Baalbek.

Disclosure: I received a copy of this book from Skyhorse Publishing in exchange for my honest review. All comments and opinions are my own.

Ramzi Choueiry

Ramzi Choueiry, the smiling chef, was born in 1971 in Beirut, Lebanon. His family home was destroyed in 1976 during the war and he fled with his family to Lyon, France while his father remained behind.

They returned after the end of the war, but had to flee three more times. He has a Bachelor of Arts degree in economics and law from Lyon, France and studied culinary arts Bournemouth College in the United Kingdom.

Ramzi joined Future TV in 1993 to become Lebanon’s first television chef and continues as the host of a live cooking show. He has also written The Culinary Heritage of Lebanon and Chef Ramzi.

The Arabian Cookbook

The Arabian Cookbook includes a brief background of Lebanese cuisine and featured ingredients. I loved the little facts such as the development of preservation as a need to keep foods during the winter when roads were blocked by snow or the use of thickened grape juice as a sweetener. 

Choueiry also includes a quick reference guide with a list of basic Lebanese ingredients in English and Arabic.

Chapters are divided based on course: Origin and Understanding, The Smiling Chef, Meze- Snacks & Dips, Kibbeh- Ground Meat Dishes, Main Courses, Desserts & Pastries, and Quick Reference Guide to Lebanese Cuisine.

Measurements are listed in US Customary and Metric. Every recipe is written in English and Arabic and they also include headnotes with background information and serving tips.

The photography is provided by Bruno Ehrs. Most of the recipes are accompanied by a full page color photo of the finished dish.

Sfeeha from Baalbek

Sfeeha are small meat pies from Lebanon. These Sfeeha from Baalbek have a partially exposed filling made with chopped or ground lamb, tomatoes, and onions. Red chili and parsley or tahini may also be added for extra flavor.

A yeast-based dough is rolled into a thin crust, cut into circles, and filled with the lamb. The rounds of dough are folded over to seal in the edges of the pie before baking until golden. They can be served warm from the oven or allowed to cool slightly to room temperature.

Salt wasn’t included in the original ingredient list, but I added it to taste.

I added tahini to my Sfeeha, but also sprinkled a little parsley over then finished pies for an extra bit of color for the photos.

These sfeeha freeze well for easy future meals. I lined an extra baking sheet with parchment and filled it with a single layer of prepared, uncooked sfeeha. I baked them straight from the freezer with only a minute or two added to the cooking time.

Other Dishes

I also made Pita Pizza, Mousakhkhan (Chicken Wraps from Palestine), Kushari (Vegetarian Dish from Egypt), and Awamat (Fried Balls in Sugar Syrup).

The Pita Pizza was perfect for an easy and quick snack or light meal. Liba or pita bread is covered with a light layer of tomato puree, then topped with sliced red onion, parsley, and sumac. Choueiry recommends serving the pizzas, which are eaten by folding in half and with your hands, with grilled meats.

Mousakhkhan are small chicken wraps from Palestine. A chicken is boiled with bay leaves, cinnamon and leek, then shredded and stuffed in thin flatbread triangles with sumac seasoned onions. The rolled up triangles are then baked in the oven until crisp. These wraps were a huge hit with the kids. Their small size was perfect for Claire.

Kushari is an interesting vegetarian dish from Egypt with a mixture of pasta, rice, chickpeas or lentils, and spiced vegetables. I used small pasta shells and toasted them with the rice before adding the lentils with spices and tomatoes. The mixture is then simmered until tender. This was another great dish for the kids.

Awamat are Lebanese fried doughnut-like balls that are coated in a rose and orange blossom water scented sugar syrup. The yogurt-based dough itself doesn’t contain any sugar so you get all of the sweetness from the syrup.

The Arabian Cookbook is a great pick for those interested in authentic Lebanese and Middle Eastern cuisine. Recipes range from simple to more complex with directions that are easy to read and to the point.

Most of the ingredients are available in the average American grocery store, but a few will require access to a Middle Eastern grocer or purchase online such as mastic, freekah, chickpeas, dried limes, saffron, rose water, orange blossom water, bulgur, tahini, sumac, fava beans, mahlab, semolina, and grape molasses. Substitutions are provided when possible.

Sfeeha from Baalbek (Small Meat Pies from Baalbek) Recipe

Excerpt from The Arabian Cookbook

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Sfeeha from Baalbek (Small Meat Pies from Baalbek)

A recipe for Sfeeha from Baalbek! These small meat pies have a partially exposed filling made with lamb, tomatoes, and onions.

Course Main

Cuisine Lebanese

Keyword lamb, Lebanese, Lebanon, meat, Middle East, Middle Eastern, pie, sfeeha

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 25 Pieces

Ingredients

Dough:

• 1 cup (225 grams) butter
• 8 cups (1 kilogram) flour
• 1 tablespoon dry yeast
• 3 cups (710 milliliters) water

Filling:

• 1 pound (450 grams) lamb meat from the ribs or ground lamb
• 1 pound (450 grams) tomatoes
• 1 1/2 yellow onions

Optional Toppings:

• 1/2-1 red chili
• Chopped flat leaf parsley
• 2 tablespoons tahini

Instructions

• Crumble the butter into the flour and add the dry yeast. Pour onto the work surface and make a hole in the middle. Heat water to 125˚F (50˚C), pour it into the pit, and work together to form a smooth dough.
• Let the dough rise underneath a damp baking towel in a warm place, until it has doubled, about 1 hour.
• Finely chop the meat if you are not using ground lamb. Mix with diced tomatoes and chopped onions. Add finely chopped chili and parsley, or tahini.
• Squeeze the air out of dough and roll it out. Cut out circles in the dough, about 3 inches (7.5 centimeters) in diameter. Add a teaspoon of filling in the middle of each circle. Press the dough around the filling, and pinch the edges on four corners.
• Bake at 350˚F (180˚C) for 10 to 15 minutes or until dough is golden brown. Serve hot or cold.