Open cauliflower pies (Sfiha 2) 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.

  • Ganga108 on December 30, 2023

    Beautiful dough, a lovely colour from the turmeric (but if making the dough by hand, which I did, don't knead it on the counter top, use a board to stop colour transference). Nice topping. I am already thinking about other vegetarian toppings that would work - the ones used in Man'oushé cookbook could work well. I wondered how this dough would compare to the dough in Roden's Middle Eastern Food cookbook, as I love that dough. It is different, but is good. (Love the photo by Astrid5555 - I should plan a lunch with the gals like that.)

  • pattyatbryce on January 09, 2023

    I loved the meat version of these. I made the cauliflower blend for some and didn't love as much. Good, but not one I'd make again.

  • Tealismyname on February 28, 2022

    Pretty darn good-- I think next time I would use the cauliflower recipe rather than the mince one. OR, use a different type of vegetarian mince.

  • clkandel on September 02, 2020

    Delicious and they would be great with any number of toppings. In addition to the cauliflower, I topped some with pickled red cabbage and some with a mix of equal parts olive oil and zaatar.

  • Astrid5555 on August 29, 2020

    Delicious! Made a double dough batch the night before and kept in the fridge overnight after rising. The cauliflower topping takes some time, because there is some chopping before and after baking involved. Next time I would keep the cauliflower, red pepper and onions separate on thr baking tray and not mix the together. This way you can more easily find the right ingredient to chop up again. A great hit with my vegetarian guests!

  • Zosia on August 14, 2020

    These were delicious little pies; the topping in particular had excellent flavour. I'm not sure I made the dough correctly; even with extra kneading, it wasn't very elastic (no windowpane to speak of) though that meant it was easy to shape. A rolling pin worked better than my fingers for that final step. Once baked, the bread had a crisp exterior and soft interior with a fine crumb and was sturdy enough to support the topping. Overall, the pies were very good so even if the texture of the flatbread wasn't quite right, it wasn't a fail. The book mentions that the pies can be baked from frozen so I baked only 4 and froze the rest. Bake time in my oven was only 15 minutes.

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