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Sfeeha with Soya mince Recipe

Sfeeha with Soya mince is a popular Lebanese Snacks
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Kid-Friendly Recipe
Course :
Snacks Recipe
Cuisine :
Lebanese Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • For the dough:
  • 300g - whole Wheat flour
  • 120 ml - warm water
  • 1 tsp - dried Yeast
  • 2 tsp - Olive oil
  • 1 tsp - Honey
  • 1/2 tsp - salt
  • For the filling:
  • 150g - soya mince
  • 1 - onion, chopped finely
  • 1 - tomato, chopped finely
  • 1 tsp - Ginger Garlic paste
  • 1/2 tsp - chilli powder
  • 1 tsp - coriander powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Garam Masala
  • 1/2 tbsp - oil
  • 1 tbsp - Tomato puree
  • Salt, to taste
  • How to Make Sfeeha with Soya mince:

    1. For the dough:
    2. Sift the flour in a large bowl, add the salt, yeast and mix well. Make a well in the centre; add the oil, honey and water little by little to make a smooth dough. Place the dough in a clean and oiled bowl. Cover with a cling film and allow it to rise for 1 hour or until doubled in size.
    3. For the filling:
    4. Soak the soya mince in warm water for 2 or 3 minutes. Drain the water completely.
    5. Heat the oil in a pan. Add ginger garlic paste and onion. Fry well until becomes light brown in colour. Then add the tomatoes and stir well.
    6. Cover the pan and cook until the tomatoes get mashes up. Now add all the spices and mix well.
    7. Finally add the soya mince and stir well. Cover the pan for few minutes until all the water evaporates. Switch it off and take it out from heat.
    8. Prepare the sfeeha:
    9. Divide the dough into lemon size balls. Roll out the dough into an oval shape. Place a big spoonful of filling in the middle and fold the edges to make a triangle shape. Cover and leave for another 5 minutes
    10. Meanwhile preheat the oven to 200 degree Celsius. Bake it in the preheated oven for 20 to 25 minutes until it looks brown on the sides.
    11. Serve with minted yogurt or babaganoush and salad.
    12. Recipe courtesy: Taste of Pearl City




     

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