Syrian Pizza (Sfiha)
Ingredients
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 10 gGray sea salt
- 3 tbspExtra virgin olive oil
- 500 gGround beef 15% fat (fresh)
- 2 pcOnion (very finely minced)
- 2 pcRound tomato (peeled and minced)
- 2 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and minced)
- 1 tspCinnamon powder
- 50 gPine nut
- 1 pinchBlack pepper ground
- 3 tbspPomegranate molasses
Method
A thin, supple dough topped with a spiced beef filling that stays juicy during baking. Cinnamon and chili provide an aromatic heat that pairs with the crunch of pine nuts.
- 1
Mix flour, crumbled yeast, water, and salt. Knead until the dough is smooth and elastic to the touch. Add olive oil at the end of kneading to soften the texture.
- 2
Place the dough in a mixing bowl, cover with a damp cloth. Let it rise in a warm spot until it doubles in size.
- 3
Finely mince onion, garlic, and tomato. Mix with raw meat, cinnamon, chili, pepper, and pomegranate molasses. The filling should be homogeneous and moist.
- 4
Punch down the dough. Divide into golf-ball-sized portions. Roll out into thin discs. Spread a layer of meat across the surface, pressing down with your fingers.
- 5
Preheat the oven to maximum. Bake on a hot tray. The dough should be golden and edges slightly crispy, while the meat remains tender.
Frequently asked questions
How do you get this dish right?
- Do not pre-cook the meat; it must cook directly on the dough to soak it with its juices.
- Use a pizza stone or flip a baking tray upside down to achieve maximum thermal shock.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan to maintain the dough's crispness.
