Today I’m sharing Vegan Sfeeha 2.0.
Activity in the kitchen defines my stays at my parents’ house. When I roll out of bed, groggy and still in my pajamas, venturing from my room to scrounge for a cup of coffee, the flutter of clanking cupboards, pots, and pans is usually already in full swing. During one of those mornings recently, I spotted my mom sitting at the kitchen table with her work mat out, rolling out balls of dough into oblong shapes, and spreading them with brownish mixture, which I knew could only be one thing.
“Is this sfeeha?” I asked.
“Yes, I mix the meat with tamarind, tahini, yogurt, caramelized onions, pepper paste, and mint.”
“Mama, this looks like lentils.”
“Really?”
“Yes, definitely looks like lentils.”
My mom’s kitchen assistant walks over. She says, “They look like beans!”
I said, “Mama, let’s make a vegan version next week!”
Hesitant, she said, “O….k….let’s try.”
About a week later, we had a tray full of lentil-based pies. Fragrant from the cumin, 7 spices and mint, packed with healthy plant-based proteins, tangy, flavorful, and oh so satisfying.
“You don’t even miss the meat!” my dad exclaimed.
“You wouldn’t even have to tell people this doesn’t have meat,” my husband said.
It was a resounding success.
A little bit while back I shared a Plant Based Sfeeha using a vegan “hashweh” recipe. The truth is, Arabic food doesn’t include many plant-based main courses. Sure, there’s mujaddara, and a whole bunch of other vegan appetizers or mezze. I’m so excited to share another variation of a true classic.
I include labneh in the recipe, which you can substitute with cashew labneh or leave out completely.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments. I also love to see your creations! Be sure to tag @omayah.atassi on Instagram!
Vegan Sfeeha 2.0 (Meat Pies)
These open-faced pies are so flavorful and satisfying, they’re loved by herbivores and omnivores alike. Eat them next to a salad for a nutritious meal, or pack them up in your kids’ lunch. You can cut down on time by using store-bought dough or mix your own.
Serves: About 60
Prep time: 10 minutes
Cook time: 12 minutes
Ingredients:
1 dough recipe of your choice (like this one)
1 cup brown lentils, picked over
2 c chopped onions
1 small tomato, chopped
1 jalapeño pepper, chopped
1/2 c fresh mint, chopped
1/2 c labneh or cashew labneh (optional)
1/4-1/2 c tamarind paste (to taste)
1/3 c vegetable oil, plus more to grease the baking tray
1/4 c pine nuts (optional)
3 Tbsp Aleppo/Turkish pepper paste
3 Tbsp tahini
1 Tbsp cumin
1 Tbsp 7 spices
1 tsp salt, plus more to taste
Instructions:
Set a large pot of salted water to boil. Cook the lentils until tender, about 15-20 minutes.
Meanwhile, add the onions to a colander and sprinkle with salt. Allow to drain for about 30 minutes and squeeze dry.
Preheat the oven to 200° C/400° F. Add about 2/3 of the lentils to the bowl of a food processor. Add the chopped tomato and jalapeño and blend until smooth.
Transfer to a large bowl and add the whole lentils, drained onions, and remaining ingredients. Taste and adjust seasoning. It might taste quite sour, and you want to add enough salt to bring out the rest of the flavors. Remember that everything will get mellowed out and balanced with the dough.
Divide your dough into 1-inch balls. Brush vegetable oil on 2 large baking sheets. Using a generous amount of flour, roll out the dough pieces until about 1/8-inch thick. You want them to be thin, but not too thin, since they need to hold up to the filling. The dough pieces can be any shape you want. They can be more oval-shaped, or you can cut them with a round cutter to make them even. I personally like them to look more rustic and handmade.
Move the dough pieces to the baking sheet and spread with a heaping tablespoon of lentil spread.
Bake in the oven for about 12 minutes, or until it starts to turn golden. Remove and cover with foil until somewhat cool, and enjoy! These keep in an air-tight container in the fridge up to 1 week, or in the freezer for 4 months.
