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    You are in: Home / Recipes / Sfiha (Lebanese Pie) Recipe
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    Sfiha (Lebanese Pie)

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    1 Total Reviews

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    • on April 17, 2008

      INCREDIBLE FLAVOR! Where we live in Florida, we're used to Brazilian and Caribbean empanadas which can sometimes be bland. These are really different and the pine nuts are spectacular. For the U.S. chefs, here's what I used and it came out perfectly: one pound ground chicken, 1 1/2 cups each tomato and onion, two tablespoons each tahini and pomegranate molasses and four tablespoons each yogurt and toasted pine nuts. I was quite heavy-handed with the spices! At 350 degrees we needed to bake these much longer than half an hour. What a great treat with Ajeen (Basic Dough)-we'll make these again with a lower fat pastry dough or phyllo. Made for Pick a Chef Spring 2008.

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    Nutritional Facts for Sfiha (Lebanese Pie)

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 378.5
     
    Calories from Fat 249
    66%
    Total Fat 27.7 g
    42%
    Saturated Fat 11.4 g
    57%
    Cholesterol 71.6 mg
    23%
    Sodium 477.5 mg
    19%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 3.5 g
    14%
    Sugars 8.7 g
    35%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    sesame paste

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