Arabic recipesMain dishes
Sfiha: Crisp Levantine Open Meat Pies with Pomegranate Molasses
Sfiha are thin, hand-shaped Levantine flatbreads topped with raw minced lamb seasoned with squeezed onions, seven-spice, pine nuts, and tangy pomegranate molasses or sesame tahini. Baked on a blazing-hot tray for 10 minutes, the crust blisters crisp while the spiced topping stays juicy.
Also known as:Baalbek sfiha meat piesDamascene sfihaLebanese open-faced lamb flatbreads
Servings6
Prep time40 min
Cook time12 min
Ingredients
Add ingredients to cart- For the dough: 500 g all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, 1/2 tsp salt, 3 tbsp melted ghee or oil, about 270 ml lukewarm water
- For the topping: 500 g finely minced lamb with moderate fat
- 2 medium onions, finely minced and squeezed dry in a sieve
- 2 peeled, finely diced, and well-drained tomatoes (or 2 tbsp tahini plus 1 tbsp yogurt for the pale Damascene style)
- 3 tbsp concentrated pomegranate molasses
- 1 tsp seven-spice blend, 1/2 tsp cinnamon, black pepper, salt, and 2 tbsp pine nuts
- Lemon wedges, cold yogurt drink, and pickles alongside
Preparation Steps
- 1Knead the flour, yeast, sugar, salt, melted ghee, and lukewarm water for 8 minutes into a supple dough; cover and rise for 60 minutes.
- 2Press the minced onions and diced tomatoes firmly in a fine strainer to remove excess juice so the thin pastry stays crisp.
- 3Mix the raw minced lamb thoroughly with the drained onions, pomegranate molasses, seven-spice, salt, pine nuts, and drained tomatoes (or tahini-yogurt).
- 4Divide the dough into walnut-sized balls, roll into thin rounds, spread a thin even layer of meat on top, and optionally pinch four corners into classic Baalbek squares.
- 5Slide onto a preheated baking sheet in a 240 °C oven for 8 to 10 minutes until the base is golden and the lamb is just cooked through.
