Vegan Sfiha (Middle Eastern Meat Pies)

Take your taste buds on a journey to the Middle East with these irresistible Vegan Sfiha, a plant-based twist on traditional meat pies. Featuring a tender homemade dough filled with a savory mixture of lentils, mushrooms, and fragrant spices like cumin, coriander, and cinnamon, these pies are packed with bold flavors and wholesome ingredients. A splash of lemon juice and fresh parsley add a zesty, aromatic finish to the filling, while the golden-baked crust delivers the perfect balance of soft and crisp textures. These vegan Middle Eastern pies make for a show-stopping appetizer, snack, or light dinner, and they're just as delicious served warm or at room temperature. Perfect for vegans and non-vegans alike, this recipe is a delightful way to explore international cuisine while staying plant-based.

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 packet Instant yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 0.25 cup Olive oil
• 1 cup Warm water
• 1 cup Brown lentils
• 2.5 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 8 ounces Mushrooms, finely chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 2 tablespoons Tomato paste
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh parsley, chopped
• 2 tablespoons Lemon juice

Directions

Step 1

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.

Step 2

Add 1/4 cup olive oil and 1 cup warm water. Mix until a dough forms.

Step 3

Knead the dough on a floured surface for 5-7 minutes until it is smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Step 5

Meanwhile, rinse the lentils and place them in a pot with 2.5 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 15-20 minutes until tender but not mushy. Drain and set aside.

Step 6

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 7

Add the chopped onion and garlic and sauté for 2-3 minutes until translucent.

Step 8

Add the chopped mushrooms, ground cumin, ground coriander, and ground cinnamon. Cook for about 5 minutes until the mushrooms are soft and most of the moisture has evaporated.

Step 9

Stir in the tomato paste, cooked lentils, salt, black pepper, parsley, and lemon juice. Mix well and cook for another 2 minutes. Remove from heat and let the mixture cool.

Step 10

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 11

Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a small ball.

Step 12

On a floured surface, roll out each ball into a 5-inch circle.

Step 13

Place a generous tablespoon of the filling in the center of each circle.

Step 14

Pinch the edges of the dough to form a triangular shape, leaving a small portion of the filling exposed in the center.

Step 15

Place the pies on the prepared baking sheet.

Step 16

Bake in the preheated oven for 20-25 minutes or until the dough is golden brown.

Step 17

Serve warm or at room temperature.

Nutrition Facts

Serving size	(2033.1g)

Amount per serving	% Daily Value*
Calories	2561.9

Total Fat 91.6g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 4860.6mg	0%
Total Carbohydrate 368.4g	0%
Dietary Fiber 38.8g	0%
Total Sugars 32.8g
Protein 72.5g	0%

Vitamin D 15.9IU	0%
Calcium 514.4mg	0%
Iron 36.4mg	0%
Potassium 3637.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 11.2%

Carbs: 56.9%