Small open-faced flatbreads topped with a spiced ground meat, tomato and pomegranate molasses mixture, a Lebanese bakery favorite.
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.
Serves 6
Combine flour, yeast, sugar and salt, then stir in warm water and olive oil until a soft dough forms; knead 8 minutes.
Cover and let rise in a warm place 1 hour until doubled.
Mix ground meat, onion, tomato, pomegranate molasses, baharat and salt together until well combined.
Divide the dough into small balls and roll each into a thin round, about 4-5 inches wide.
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.
Bake at 230C/450F for 12-15 minutes until the meat is cooked through and the edges of the dough are golden.
Serve warm with lemon wedges for squeezing over the top.
Spread the meat topping thin and even, all the way to the edges of the dough, so the bread bakes with a consistent texture throughout.
Use a very hot oven for a quick bake — sfiha are meant to cook fast so the meat stays juicy rather than drying out.
Squeeze fresh lemon over the sfiha right before eating; the acidity brightens the rich, savory topping considerably.
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.
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.
Sfiha are found throughout the Levant with regional name variations, and the Lebanese style's distinctive use of pomegranate molasses in the topping sets it apart from similar meat pies found in Syria and beyond.
Yes, it keeps refrigerated for up to a day after the first rise; bring it to room temperature before shaping and topping.
A mix of tomato paste and a touch of lemon juice and honey approximates the tangy-sweet balance, though the flavor will differ somewhat.
The topping may have been too wet, or the oven wasn't hot enough — bake at a high temperature and make sure the meat mixture isn't overly loose before spreading.
Per serving (160g / 5.6 oz) · 6 servings total
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