Ingredients
- SpinneysFOOD All-Purpose Flour 240g
- SpinneysFOOD Fine Sea Salt 1½ tsp
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- SpinneysFOOD Bottled Drinking Water 180ml
- Red onion 1 medium
- Garlic 1 clove
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- Pine nuts 80g + extra for serving, toasted
- SpinneysFOOD Grass-Fed Lean Beef Mince 340g
- Seven spice 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- Onion powder 1 tsp
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
- SpinneysFOOD Fine Cumin ¼ tsp
- SpinneysFOOD Fine Cinnamon ½ tsp
- Sumac 1 tbsp + extra for serving
Nutrition (Per serving)
- Calories 498
- Fat 30.5g
- Saturates 5.4g
- Protein 2.1g
- Carbs 35.8g
- Sugars 1.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sfeeha yafawiyeh
Middle Eastern 30 Mins Prep · 50 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
- In the bowl of a stand mixer fitted with a hook attachment, add in the flour, 1 tsp salt, sunflower oil and water. Knead until a soft dough forms. Add an extra 1-2 tablespoons of oil to the dough, if needed, to prevent the dough from being too sticky. Divide the dough into 6 balls. Place on a lightly floured surface, cover with a sheet of cling film and leave to rest for a minimum of 1 hour.
- Finely dice the onion. Mince the garlic clove. Heat 2 tablespoons of the oil in a medium-sized pan over a medium heat. Once hot, add in the pine nuts and fry for approx. 2 minutes, or until golden and toasted. Remove from the oil and set aside. In the same pan, sauté the onion for approx. 5 minutes or until fragrant. Add the garlic and sauté for 1 minute. Add in the mince and break it apart. Add in all the spices and salt. Cook for a further 10-15 minutes, until browned. Add in the pine nuts and remove from the heat. Allow the filling to cool completely.
- Drizzle the remaining oil on a clean work surface. Place one portion of dough in the oil and flip it around so the top and bottom are oiled. Spread the dough around with your hand until the dough is almost see-through, approx. 1mm thick. Place some filling along the length of the bottom end of the pastry then roll it over into a sausage. Tuck in the end piece before coiling it around to form a spiral. Repeat with the remaining portions of dough. Place the spirals on the baking tray. Bake for approx. 25-30 minutes or until golden brown. Allow to cool for 15 minutes before serving.
- Sprinkle over sumac and pine nuts.