📝 About This Recipe
Originating from the sun-drenched Levant, Sfiha is a jewel of the Lebanese 'Hot Mezze' table, featuring a thin, pillowy dough topped with a savory-sweet lamb mixture. This recipe balances the richness of high-quality meat with the tart brightness of pomegranate molasses and the warm embrace of Lebanese seven-spice. These bite-sized treasures offer a perfect contrast of textures—crispy edges, tender dough, and a succulent, aromatic topping that defines Middle Eastern comfort food.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (approx. 105°F to 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to bloom the yeast)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
- 1.5 teaspoons Salt (fine sea salt)
The Meat Topping
- 1 pound Ground lamb (80/20 fat ratio for best flavor; can substitute with beef)
- 2 medium Yellow onion (very finely minced or grated)
- 2 medium Roma tomatoes (finely diced and drained of excess liquid)
- 3 tablespoons Pomegranate molasses (adds essential Lebanese tang)
- 1.5 tablespoons Lebanese Seven-Spice (Baharat) (blend of cinnamon, cloves, nutmeg, etc.)
- 1/4 cup Toasted pine nuts (snobar)
- 2 tablespoons Fresh mint (finely chopped)
- to taste Salt and Black Pepper
- 1 tablespoon Greek yogurt (optional, for a creamier texture)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Knead the dough for about 8-10 minutes by hand or 5 minutes with a dough hook until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the topping. In a large bowl, combine the ground lamb, minced onions, diced tomatoes, pomegranate molasses, seven-spice, mint, and yogurt.
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6
Mix the meat topping thoroughly with your hands to ensure the spices are evenly distributed. Season generously with salt and pepper. Cover and refrigerate until the dough is ready.
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7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up. Line two large baking sheets with parchment paper.
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8
Punch down the risen dough and divide it into small balls, roughly the size of a golf ball (about 40-50g each).
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9
On a lightly floured surface, roll each ball into a thin circle, about 4 inches in diameter. The dough should be thin but strong enough to hold the meat.
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10
Place the dough circles onto the prepared baking sheets. Spread about 1.5 to 2 tablespoons of the meat mixture onto each circle, pressing it down firmly with your fingertips so it sticks to the dough.
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11
Press 3-4 pine nuts into the center of the meat on each pie.
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12
Bake for 12-15 minutes, or until the edges of the dough are golden brown and the meat is fully cooked and sizzling.
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13
Remove from the oven and immediately cover the hot pies with a clean kitchen towel for 5 minutes; this traps the steam and ensures the crust stays soft and pliable.
💡 Chef's Tips
Drain your diced tomatoes and onions in a fine-mesh sieve before adding to the meat to prevent the dough from becoming soggy. If you can't find Lebanese Seven-Spice, mix equal parts cinnamon, allspice, and black pepper with a pinch of cloves and nutmeg. For an authentic Baalbak-style shape, you can pinch the four corners of the dough circle to create a square 'boat' around the meat. Don't overbake! The high temperature is key to cooking the meat quickly while keeping the dough tender. Always use fresh, high-quality pomegranate molasses; it should be thick and dark, not watery.
🍽️ Serving Suggestions
Serve warm alongside a bowl of thick Labneh (strained yogurt) dusted with za'atar. Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness of the lamb. Offer a side of pickled wild cucumbers or turnips for a crunchy, acidic contrast. A glass of chilled Arak (diluted with water and ice) is the traditional beverage pairing. Arrange on a large platter as part of a Mezze spread with hummus and baba ganoush.