Lebanon / Snacks
Sfiha
Open flatbreads with minced lamb, tomato and pomegranate molasses, from Baalbek.
Ingredients
- Flour500 g
- Dry yeast7 g
- Warm water280 ml
- Lamb, minced600 g
- Tomatoes, grated400 g
- Onions, grated2
- Pomegranate molasses3 tbsp
- Tahini2 tbsp
- Baharat2 tsp
- Pine nuts50 g
- Olive oil60 ml
- Lemon, to serve1
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast in the warm water, knead a soft dough with the flour, oil and salt, and work it ten minutes.
Leave the dough to rise somewhere warm for an hour, until doubled.
Grate the tomatoes and onion and drain them in a sieve, keeping a little of the juice.
Mix the mince with the grated vegetables, pomegranate molasses, tahini, baharat, salt and pepper.
Divide the dough into balls and roll them into ten-centimetre rounds.
Spread the topping in a thin layer, leaving half a centimetre at the rim, and scatter with pine nuts.
Bake at 220 °C for eight minutes, until the edges colour. Serve with lemon.
