Sfiha (Lebanese Meat-Topped Flatbread)

About This Recipe

Sfiha are small, open-faced meat pies found in bakeries across Lebanon, their yeasted dough rolled thin and topped generously with a mixture of ground meat, tomato, onion and a distinctive touch of pomegranate molasses. The topping is spread all the way to the edges of each round before baking, so the dough bakes up thin and slightly crisp at the rim while the center stays soft under the savory, tangy meat layer. Baked quickly at high heat, sfiha are traditionally eaten warm, often with a squeeze of fresh lemon on top, and they make for a satisfying snack or light meal any time of day, sold by the dozen at Lebanese bakeries.

Ingredients

Serves 6

• 3 cupsall-purpose flour
• 2 tspinstant yeast
• 1 tspsugar
• 1 tspsalt(for dough)
• 1.25 cupswarm water
• 2 tbspolive oil(for dough)
• 400 gground lamb or beef(for topping)
• 1onion(finely diced, for topping)
• 2tomatoes(finely diced, for topping)
• 2 tbsppomegranate molasses(for topping)
• 1 tspbaharat(for topping)
• 1.5 tspsalt(for topping)
• 2 tbsppine nuts(for topping)
• 1lemon(cut into wedges, for serving)

Instructions

1. 1

   Make the dough

   Combine flour, yeast, sugar and salt, then stir in warm water and olive oil until a soft dough forms; knead 8 minutes.

2. 2

   Rise

   Cover and let rise in a warm place 1 hour until doubled.

3. 3

   Make the topping

   Mix ground meat, onion, tomato, pomegranate molasses, baharat and salt together until well combined.

4. 4

   Shape

   Divide the dough into small balls and roll each into a thin round, about 4-5 inches wide.

5. 5

   Top the dough

   Spread a thin, even layer of the meat mixture over each round, all the way to the edges, then scatter with pine nuts.

   Spread the topping right to the edges so the crust bakes evenly without a large, overly puffed bare border.

6. 6

   Bake

   Bake at 230C/450F for 12-15 minutes until the meat is cooked through and the edges of the dough are golden.

7. 7

   Serve

   Serve warm with lemon wedges for squeezing over the top.

Variations

• •

  A version without pomegranate molasses, using just tomato and spices, is common in some regions.

• •

  Adding a bit of tahini sauce drizzled over baked sfiha is a popular modern touch.

• •

  Vegetarian versions top the dough with spiced potato or spinach instead of meat.

Storage

Best eaten fresh and warm; leftovers keep a day at room temperature and reheat well in a hot oven, though they're at their best straight from baking.

Frequently Asked Questions