Open meat pies (Sfiha 1) from Falastin: A Cookbook (page 226) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Na‘ama‘s buttermilk fattoush

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other chilli flakes for Aleppo chilli flakes.

  • breakthroughc on March 08, 2025

    These were just okay. I was testing the recipe to take to a party next week and they don’t make the cut. The dough was easy to work with, but they are kind of bland and dry. I made the meat version. They could use a sauce, but then they would be harder to eat. We each ate two for dinner with a salad. I don’t think we will eat all the leftovers. Would not make again.

  • pattyatbryce on October 31, 2022

    Very easy. It takes some time - as all dough does. But easy working and came together well.

  • Astrid5555 on August 29, 2020

    Delicious! Made a double dough batch the night before and kept in the fridge overnight after rising. Made both pie variations. The meat topping was much quicker to prepare. Was not sure that the topping would be done after only 17 minutes in the oven, but it was perfect! Devoured within the hour!

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