📝 About This Recipe
Transport your kitchen to the bustling markets of Beirut or Damascus with these irresistible Sfiha. These artisanal open-faced pies feature a pillowy, golden dough topped with a savory, spiced ground lamb mixture enriched with tangy pomegranate molasses and crunchy pine nuts. Perfectly balanced between sweet, sour, and savory, they represent the pinnacle of Middle Eastern comfort food and hospitality.
🥗 Ingredients
The Yeasted Dough
- 4 cups All-purpose flour (sifted)
- 1 1/2 cups Warm water (approx. 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 2 tablespoons Greek yogurt (at room temperature for a softer crumb)
- 1/4 cup Olive oil (extra virgin)
- 1 1/2 teaspoons Salt
The Meat Topping
- 1 pound Ground lamb (80/20 lean-to-fat ratio for juiciness)
- 1 large Yellow onion (grated and drained of excess liquid)
- 2 medium Roma tomatoes (finely diced and seeded)
- 3 tablespoons Pomegranate molasses (essential for authentic tang)
- 1 tablespoon Tahini (adds a subtle nutty richness)
- 1 tablespoon Lebanese Seven Spice (Baharat) (or a mix of allspice, cinnamon, and black pepper)
- 1/2 teaspoon Cinnamon (extra for warmth)
- 1/4 cup Pine nuts (raw)
- 1/2 cup Fresh parsley (finely chopped)
👨🍳 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.
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3
Pour the yeast mixture, olive oil, and Greek yogurt into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the topping. In a large bowl, combine the ground lamb, grated onion, diced tomatoes, pomegranate molasses, tahini, Seven Spice, cinnamon, and salt. Mix thoroughly using your hands to ensure the spices are evenly distributed.
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7
Fold in the chopped parsley and half of the pine nuts into the meat mixture. Refrigerate until the dough is ready.
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8
Preheat your oven to 475°F (245°C) and line two large baking sheets with parchment paper.
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9
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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10
On a lightly floured surface, roll each ball into a flat circle or oval about 1/8 inch thick. Place the rounds onto the prepared baking sheets.
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11
Spread about 1.5 to 2 tablespoons of the meat mixture onto each dough round, pressing it down firmly with your fingertips so it adheres to the dough and reaches almost to the edges.
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12
Garnish the tops with the remaining pine nuts, pressing them slightly into the meat so they don't fall off.
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13
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 sizzling.
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14
Remove from the oven and immediately cover the hot pies with a clean kitchen towel for 5 minutes; this traps the steam and ensures a soft, pliable crust.
💡 Chef's Tips
Drain your grated onions and diced tomatoes in a fine-mesh sieve before adding to the meat to prevent the dough from getting soggy. If you can't find Lebanese Seven Spice, make a quick substitute with equal parts allspice, cloves, ginger, fenugreek, nutmeg, and black pepper. For an extra crispy bottom, use a preheated pizza stone instead of a baking sheet. Don't over-knead the meat mixture; you want it well-combined but still tender, not a tough paste. You can substitute ground beef for lamb, but ensure it has at least 15% fat to maintain moisture during the high-heat bake.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh or Greek yogurt for dipping. Pair with a fresh Fattoush salad to provide a crisp, acidic contrast to the rich meat. A side of pickled turnips and spicy green chilies adds a traditional Levantine touch. Enjoy with a glass of salty Arak or a refreshing glass of iced mint lemonade (Limonana). Stack them while warm to keep them soft and serve as part of a larger Mezze platter.