📝 About This Recipe
Sfiha is a beloved Middle Eastern street food staple, featuring a soft, pillowy dough topped with a robustly seasoned ground lamb mixture. These 'Arabian pizzas' achieve a perfect balance of savory, tangy, and nutty flavors thanks to the inclusion of pomegranate molasses and toasted pine nuts. Whether served as a festive appetizer or a hearty main course, they offer a delicious journey into the heart of Levantine hospitality.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 1/2 cups Warm water (between 105-115°F)
- 1 teaspoon Sugar
- 1 1/2 teaspoons Salt
- 1/4 cup Olive oil (extra virgin)
The Meat Topping
- 1 pound Ground lamb (80/20 fat ratio for moisture)
- 1 large Yellow onion (grated and drained of excess liquid)
- 2 medium Roma tomatoes (seeded and finely diced)
- 3 tablespoons Pomegranate molasses (for signature tang)
- 1 tablespoon Tahini
- 1 tablespoon Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 cup Pine nuts (raw)
- 1/2 cup Fresh parsley (finely chopped)
- to taste Salt and black pepper
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine 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 by hand or with a dough hook for about 8-10 minutes 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 greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
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5
While the dough rises, prepare the meat topping. In a large bowl, combine the ground lamb, grated onion, diced tomatoes, and chopped parsley.
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6
Add the pomegranate molasses, tahini, Seven Spice, cinnamon, salt, and pepper to the meat. Mix thoroughly with your hands to ensure the spices are evenly distributed.
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7
Fold in the pine nuts gently so they remain whole, then cover the meat mixture and 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 50g each).
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10
On a lightly floured surface, roll each ball into a thin circle, approximately 4-5 inches in diameter.
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11
Place the dough circles onto the prepared baking sheets. Spread about 2 tablespoons of the meat mixture onto each circle, pressing down firmly with your fingertips to create indentations so the meat sticks to the dough.
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12
Bake in the preheated oven for 12-15 minutes, or until the edges of the crust 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
Squeeze the grated onions in a paper towel to remove as much liquid as possible to prevent a soggy crust. If you cannot find Lebanese Seven Spice, substitute with a mix of black pepper, cumin, cloves, and nutmeg. For a crispier bottom, use a preheated pizza stone instead of a baking sheet. Do not overcook the meat; it should stay juicy, so look for the dough color as your primary indicator of doneness. These freeze beautifully—simply bake, cool, and store in airtight bags for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh or Greek yogurt for dipping. Pair with a fresh Fattoush salad or Tabbouleh to cut through the richness of the lamb. A drizzle of extra pomegranate molasses just before serving adds a beautiful shine and extra tang. Enjoy with a glass of salty Ayran (yogurt drink) or a hot cup of mint tea. Serve as part of a Mezze platter with hummus, olives, and pickled turnips.