6 Serves
57 Mins
In a large mixing bowl, combine the flour, yogurt, and a pinch of salt to form a smooth dough, then let it rest for 20 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
263 mg / 4,700 mgSodium
247 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a separate bowl, mix the ground lamb with finely chopped onions, tomato paste, and pine nuts, seasoning well with salt and pepper.
Roll out the dough into small circles and spoon the meat mixture onto the center of each, pressing down lightly.
Heat a small amount of olive oil in a frying pan over medium heat and cook the Sfeeha until the crust is golden and the meat is fully browned.
4
g43
g17
g
Norwegian