Shahrouk Sisters’ Lahm Bi Ajin (Sfiha)

Recipe origin
Lebanon Lebanon
Prep time
20 minutes
Cooking time
35 minutes
Recipe by The Shahrouk Sisters
The Shahrouk Sisters
Australian-born Muslim women from a Lebanese background, the Shahrouk Sisters – Halla, Houda, Leeann and Rouba – were the winners of the first series of Channel Nine’s Family Food Fight. Showcasing Middle Eastern cuisine, the traditions of their family kitchens and their larger-than-life personalities, they won the hearts of the nation. The Sisters believe that the kitchen is the heart of family life and culture and whatever you are eating, wherever you are from, food has a unique cross-cultural ability to bring us together – families, friends, communities and cultures. Australia’s No. 1 food family 2017, they now run cooking classes and workshops together.
The recipe
Shahrouk Sisters’ Lahm Bi Ajin (Sfiha)
Shahrouk Sisters’ Lahm Bi Ajin (Sfiha)
For the filling
1 lb ground beef or lamb (or a mixture of both)
1 onion
3 cloves garlic
½ bunch parsley
½ bunch cilantro
2 tomatoes
Hot chili pepper to taste
1 tablespoon paprika
1 tablespoon 4-spice blend (black pepper, clove, ginger, nutmeg)
1 cup pine nuts
2 tablespoons olive oil
For the dough
2 cups flour
1 tablespoon active dry yeast
1 teaspoon sugar
½ teaspoon salt
3 tablespoons vegetable oil
½ cup warm water
Follow these steps
Step 1
Prepare the dough by mixing the flour, sugar and yeast.
Pour warm water and mix without kneading for a minute.
Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
Cover and let rise for 45 minutes.
Step 2
Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
Finely chop the parsley and cilantro. Finely dice tomatoes.
Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
Simmer for about 15 minutes, stirring occasionally.
Step 3
In a dry skillet, toast the pine nuts, stirring constantly.
Knead the dough for a minute, then divide it into fifteen equal balls.
Spread each ball of dough into thin circles with a rolling pin.
Place the dough circles on a baking sheet lined with parchment paper.
Divide filling among all mini pizzas.
Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
Garnish with toasted pine nuts.
Step 4

Bake for about 10-15 minutes in an oven preheated to 400 F (200˚C).

Lahm bi ajin meat pies are ready when the crust on the edges is golden.