📝 About This Recipe
Originating from the ancient kitchens of the Levant, Sfiha is a masterpiece of balance, featuring a soft, pillowy dough topped with a savory, tangy meat mixture. These 'Middle Eastern pizzas' are defined by the rich depth of ground lamb, the brightness of pomegranate molasses, and the crunch of toasted pine nuts. Perfect as a handheld street food or a centerpiece for a festive mezze platter, they offer a warm, aromatic journey through Mediterranean flavors.
🥗 Ingredients
For the Yeast Dough
- 4 cups All-purpose flour (sifted)
- 1 1/2 cups Warm water (approximately 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 1/2 teaspoons Salt
- 1/4 cup Olive oil (extra virgin)
For the Meat Topping
- 1 pound Ground lamb (can substitute with 80/20 ground beef)
- 1 large Yellow onion (very finely minced or grated)
- 2 medium Roma tomatoes (seeded and finely diced)
- 3 tablespoons Pomegranate molasses (essential for authentic tang)
- 1 tablespoon Tahini (adds creaminess)
- 1 tablespoon Lebanese Seven Spice (or a mix of allspice, cinnamon, and black pepper)
- 1 teaspoon Salt (adjust to taste)
- 1/4 cup Pine nuts (raw)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the olive oil and salt to the yeast mixture. Gradually incorporate the flour, one cup at a time, mixing until a shaggy dough forms.
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3
Knead the dough on a lightly floured surface for 8-10 minutes (or 5 minutes with a dough hook) until it is smooth, elastic, and slightly tacky to the touch.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the topping. Place the finely minced onion in a fine-mesh sieve and squeeze out as much liquid as possible to prevent a soggy crust.
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6
In a medium mixing bowl, combine the raw ground lamb, squeezed onions, diced tomatoes, pomegranate molasses, tahini, Seven Spice, salt, and parsley. Mix thoroughly with your hands to ensure the spices are evenly distributed.
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7
Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat. 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 40-50 grams each).
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9
On a floured surface, roll each ball into a flat circle about 4 inches in diameter and 1/8 inch thick. Transfer the rounds to the prepared baking sheets.
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10
Spread about 1.5 to 2 tablespoons of the meat mixture onto each dough round, pressing down firmly with your fingertips to create small indentations. Leave a very narrow border around the edges.
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11
Press 3-5 pine nuts into the meat topping of each pie.
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12
Bake in the preheated oven for 10-12 minutes, or until the edges of the dough are golden brown and the meat is fully cooked and slightly 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
If you don't have Lebanese Seven Spice, mix equal parts ground allspice and black pepper with a pinch of cinnamon, cloves, and nutmeg. Always drain your tomatoes and onions thoroughly; excess moisture is the enemy of a crispy-bottomed sfiha. For a thinner, crispier crust, roll the dough even flatter; for a bready version, let the dough rounds rest for 10 minutes before adding the topping. To store, stack them with parchment paper in between and freeze in a zip-top bag; they reheat beautifully in a toaster oven. Don't skip the pomegranate molasses—it provides the signature 'sweet and sour' profile that defines authentic Sfiha.
🍽️ Serving Suggestions
Serve warm with a side of thick, creamy Labneh (strained yogurt) for dipping. Pair with a fresh Fattoush salad dressed in a bright lemon-sumac vinaigrette. Offer a bowl of pickled turnips and wild cucumbers to cut through the richness of the lamb. Serve with a glass of ice-cold Arak or a refreshing salted mint Ayran (yogurt drink). A drizzle of extra pomegranate molasses over the top just before eating adds a gourmet touch.