Nadia's Cooking


I very well remember the days of my tender youth – when we were living the refugee life in a deserted church. Our neighbours built an oven, from stone and clay, and they would let us use it when asked. Some of the Sfeehas that mother baked in that oven were somewhat ash-gritty, but they were certainly a much appreciated treat!

Sfeeha freezes quite nicely. It is great as finger food, or to take with you on a picnic.


20 mL (4 tsp) yeast

5 mL (1 tsp) sugar

300 mL (1 1/4 cup) lukewarm water

175 mL (2/3 cup) butter

875 mL (3 1/2 cups) all purpose flour

7 mL (1 1/2 tsp) salt


45 mL (3 tbsp) vegetable oil

2 medium onions, finely diced

1 kg (2 pounds) diced lamb or beef (raisin size)

75 mL (1/4 cup) pine nuts

10 mL (2 tsp) salt


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