Sfiha
Thin discs of yeasted dough topped edge-to-edge with minced lamb, onion, tomato, and pomegranate molasses, baked hot and fast so the base crisps while the topping stays moist. Documented as far back as a 13th-century Syrian cookbook and especially associated with Lebanon's Baalbek, sfiha traveled with Lebanese and Syrian immigrants to Brazil and Argentina in the early 20th century, where it became esfiha, esfirra, or fatay, real diaspora dishes distinct from, not lesser than, the open-faced Levantine original.
Meat
⚠ Contains: Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil
- 1 cup warm water
- 1 lb ground lamb or beef
- 1 onion, finely diced
- 2 tomatoes, finely diced and drained
- 2 tbsp pomegranate molasses
- 2 tbsp tomato paste
- 1/4 cup pine nuts
- 1 tsp ground allspice
- 1/2 tsp cinnamon
- 1/2 tsp Aleppo pepper
- Salt, to taste
- Lemon wedges, for serving
Steps
- Combine the flour, yeast, sugar, and salt, add the warm water and olive oil, and knead into a smooth dough. Let rise 1 hour until doubled.
- Mix the ground meat with the onion, tomato, pomegranate molasses, tomato paste, pine nuts, and spices.
- Punch down the dough, divide into small balls of about 2 oz each, and roll into thin 4-inch rounds.
- Spread a thin, even layer of the meat mixture over each round, right to the edges.
- Bake at 475F on a hot baking sheet for 8-10 minutes until the edges are golden and the meat is cooked.
- Serve hot with lemon wedges and plain yogurt.